Eggnog Snickerdoodle Whoopie Pies

I love whoopie pies!  Remember my pumpkin whoopie pies?

Last year I made snickerdoodle cookies and frosted them with eggnog frosting.  These whoopie pies were inspired by those cookies.  I put eggnog in the whoopie pie batter and in the filling.  The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!

Whoopie Pies

  • 3/4 cup unsalted butter (170 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup light brown sugar (110 grams), packed
  • 2 large eggs, room temperature
  • 2/3 cup eggnog (170 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 3 cups all-purpose flour (370 grams)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt

Cinnamon Sugar

  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons cinnamon

Cream Cheese Eggnog Filling

  • 1/2 cup (113 grams) unsalted butter, softened
  • 2 ounces cream cheese – softened
  • 1 teaspoon vanilla extract
  • pinch of fine kosher salt
  • 3 cups powdered sugar (360 grams), sifted
  • 2 tablespoons eggnog (or more as needed)

Instructions:

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a small bowl, stir the cinnamon and sugar together until completely combined.  Set aside until ready to use.

Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.

Cream butter and sugars until light and fluffy (3-4 minutes).  Add eggs, eggnog and vanilla and mix until combined.

Add the flour mixture to the wet batter and mix until fully incorporated.

Scoop batter onto prepared baking sheets.  Sprinkle cinnamon/sugar mixture on top.

Bake for 13-15 minutes.  Remove from oven and allow to cool completely on rack.

Prepare the filling by placing the butter, cream cheese and vanilla in a bowl.  Mix until light and fluffy.  Add the confectioners’ sugar and eggnog.  Mix on low speed until incorporated and increase speed and mix until smooth and creamy.  Add more eggnog if needed.

Place some filling on one half, and top with the other half.

Enjoy!!

Whoopie pies can be stored in an airtight container at room temperature for up to 3 days.  You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container.  Remove from freezer and let them come to room before eating.

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

Eggnog Frosted Snickerdoodles

 

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I have been waiting to share this recipe to celebrate the New Year!  I don’t need to tell you that 2020 has been a strange and difficult year (to say the least!!!!).

I also wanted to share that I have been working very hard on creating a cookbook.  It will be filled with some of my favorite recipes.  Recipes that my husband, children, grandchildren, family and friends love, and I know you will love them too!  It will also have tricks and tips that have worked for me over the years.

Many of you know I love being in my kitchen!  I love to bake and cook for my family and friends.  It is my love language:).

These cookies were inspired by Tieghan Gerard @halfbakedharvest.  My daughter Melissa loves snickerdoodles.  These are not your every day, run of the mill snickerdoodles.  They are sliced and baked, and then frosted with a luscious eggnog frosting, then sprinkled with more cinnamon sugar.  Do I have your attention?!!

If you are not a fan of eggnog (or you just don’t have any on hand),  you can use heavy cream and pure vanilla extract.  Vanilla bean extract would taste amazing too!!

Let’s do this and bring in the New Year on a “sweeter” note!!

Ingredients for cookies:

  • 1 1/2 cups unsalted butter, room temperature (340 grams)
  • 1 1/4 cups granulated sugar (252 grams)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour (628 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 3/4 teaspoon ground cinnamon

Cinnamon for coating cookies:

  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon ground cinnamon

Frosting for cookies:

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 2 cups confectoners’ sugar, sifted (240 grams)
  • 2-4 tablespoons of your favorite eggnog, room temperature

Instructions for making the rolled cookies:

  1. Cream together the butter and sugar for 3-5 minutes until smoothe and creamy.  Beat in the eggs one at a time, mixing well after each addition.  Scrape the sides of mixing bowl and paddle as needed.  Add the vanilla* and mix until incorporated.IMG_3751
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.  Add all at once to the butter mixture.  Gently turn the mixer on low.  Start to incorporate the flour mixture and increase the speed just until the flour is mixed in and forms a large ball of dough.  Divide the dough into two equal balls.  Place each ball on a piece of parchment and form into a 10″ log.
  3. Mix the granulated sugar and cinnamon together.  Sprinkle over the logs and roll them back and forth over the sugar until they are completely covered.  Put any extra cinnamon sugar back in the bowl and save for later.
  4. Wrap each log tightly in the wax paper and then a piece of plastic.  Place in the refrigerator for at least an hour or up to three days.
  5. Preheat oven to 350° F.  Line baking sheets with parchment paper or silicone pads.
  6. Unwrap the dough and slice log crosswise into 1/4″ cookies (you will get between 20-24 cookies per log).  Place the cut rounds on prepared baking sheets at least 2 inches apart.  Bake for 8-10 minutes until the cookies are set on the edges.
  7. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire cooling rack.
  8. Make the eggnog frosting while the cookies are cooling.  Beat the butter until creamy (about 2 minutes).  Slowly add the confectioners’ sugar and mix until combined.  Add the eggnog 1 tablespoon at a time.  Mix until desired icing consistency.IMG_0592
  9. Frost each cookie with a small offset spatula, and sprinkle with remaining cinnamon sugar.  Enjoy!!

*Vanilla feeds Tomorrow

I saw this story on Hoda & Jenna about a young man (William Cabaniss), who started making his own vanilla to help raise money for a food bank.  Please take the time to click on the link and read about this incredible 9th grader from Knoxville, Tennessee!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).