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To make Eggnog Whoopie Pies, gather these main ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1 large egg - 1 cup eggnog - 1 teaspoon vanilla extract These ingredients form the base of your whoopie pies. The flour gives structure, while the butter and sugar create a tender, sweet cookie. For the creamy filling, you will need: - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 teaspoon ground nutmeg - 1/4 cup eggnog This filling adds a rich, sweet layer to your pies. The eggnog in the filling ties in the flavors from the cookie. Spices play a big role in the flavor of these whoopie pies. You will use: - Ground nutmeg - Ground cinnamon These spices give the pies their warm and cozy holiday taste. Nutmeg brings a nutty flavor, while cinnamon adds a sweet warmth. Together, they make each bite feel festive. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. This step prevents sticking and makes cleanup easy. In a medium bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt Mix these well until they are fully combined. Set this mixture aside for later. In a large mixing bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar Use an electric mixer on medium speed. Mix until the mixture looks light and fluffy. This should take about 3-4 minutes. Next, add one large egg and mix until combined. Then, pour in: - 1 cup eggnog - 1 teaspoon vanilla extract Stir gently until everything is mixed. It’s okay if a few lumps remain. Using a cookie scoop or a tablespoon, drop the batter onto your baking sheets. Space them about 2 inches apart to allow room for spreading. Bake in the oven for 10-12 minutes. The cookies should have set edges and spring back when touched. After baking, let the cookies cool for about 5 minutes on the sheets. Then, transfer them to wire racks to cool completely. While they cool, prepare the filling. In a bowl, mix together: - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 teaspoon ground nutmeg - 1/4 cup eggnog Beat on medium speed until the filling is smooth and creamy, about 2-3 minutes. Once your cookies are cool, take one cookie and spread or pipe the filling onto its flat side. Place another cookie on top to create a sandwich. Repeat this process with the rest of the cookies. Now you have delicious Eggnog Whoopie Pies ready to enjoy! To get the best texture for your Eggnog Whoopie Pies, follow these tips: - Use Room Temperature Ingredients: Start with room temperature butter, egg, and eggnog. This helps everything mix well and rise nicely. - Don’t Overmix: When you combine the wet and dry ingredients, mix gently. Overmixing makes cookies tough instead of soft. - Check the Bake: Bake until the edges are set but the tops are still soft. This keeps them chewy. If you need to swap some ingredients, here are my top suggestions: - Butter: Use margarine if you're out of butter. It works well too. - Eggnog: For a non-dairy version, try oat milk or almond milk with a pinch of nutmeg and cinnamon. - Brown Sugar: You can use white sugar, but it may change the flavor slightly. Baking can be tricky, but these tips help you avoid mishaps: - Measure Flour Correctly: Use a spoon to fill your measuring cup, then level it off. This prevents too much flour in the mix. - Watch the Oven Temperature: Ovens can vary. Use an oven thermometer to ensure it’s accurate. - Cool Cookies Properly: Let cookies cool on the baking sheet first. This helps them firm up before moving. Pro Tips Use Chilled Eggnog: For a creamier filling, use chilled eggnog when preparing the filling. It helps maintain the right consistency and adds a refreshing taste. Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough whoopie pies. Cooling is Key: Allow cookies to cool completely before adding the filling. This prevents the filling from melting and ensures a perfect sandwich. Experiment with Spices: Feel free to adjust the spices in the cookie batter or filling to suit your taste. A dash of cloves or allspice can add a delightful twist! {{image_4}} You can change the filling for your Eggnog Whoopie Pies. Instead of the classic nutmeg and vanilla filling, try adding cream cheese. This gives a tangy taste that pairs well with the sweet cookies. You can also mix in some orange zest for a fresh twist. Chocolate lovers may enjoy a chocolate ganache filling. Simply melt chocolate and mix it with cream for a rich contrast. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Ensure it contains xanthan gum for better texture. The rest of the recipe stays the same. This way, everyone can enjoy these festive treats. Always check labels to make sure your ingredients are gluten-free. You can add seasonal spices to the batter for a unique flavor. Try adding ginger or cloves to enhance the holiday spirit. Dried fruits like cranberries or raisins can add a nice chewiness. For an extra treat, fold in mini chocolate chips. They melt slightly, creating gooey pockets of chocolate in every bite. These variations keep your Eggnog Whoopie Pies exciting and delicious! Store your leftover whoopie pies in an airtight container. This keeps them fresh and moist. Place parchment paper between the pies to prevent sticking. They can last for about three days at room temperature. For long-term storage, freeze your whoopie pies. First, let them cool completely. Then, wrap each pie in plastic wrap. Place the wrapped pies in a freezer-safe bag. They can stay fresh for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To keep your whoopie pies fresh, avoid exposing them to air. Store them in a cool, dry place away from sunlight. If you want to keep them longer, freeze them as mentioned. Always check for any signs of spoilage before enjoying your treats. You cannot use regular milk instead of eggnog. Eggnog adds a rich flavor and creaminess. It also has spices that give whoopie pies their unique taste. For best results, stick with eggnog. Eggnog Whoopie Pies last about five days. Store them in an airtight container at room temperature. If you keep them in the fridge, they may last a bit longer. However, they taste best fresh. Yes, you can make the batter ahead of time. Store it in the fridge for up to two days. Just remember to let it sit at room temperature before you bake. This helps the batter spread nicely. You can use half-and-half mixed with vanilla extract and spices as a substitute. Combine one cup of half-and-half with a teaspoon of vanilla and a pinch of nutmeg. This mix will mimic eggnog's flavors well. Yes, Eggnog Whoopie Pies freeze well. Wrap them individually in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. Just thaw before serving for the best taste. Eggnog whoopie pies are a fun treat for any celebration. This guide covered key ingredients, step-by-step instructions, and helpful tips. You learned how to create the perfect cookie texture and explore delicious variations. Remember, with the right spices and a little creativity, you can make these pies your own. Don’t forget to store any leftovers properly. I encourage you to try all the tips shared here. Enjoy baking your delicious eggnog whoopie pies!

Eggnog Whoopie Pies

Delicious whoopie pies filled with a creamy eggnog filling, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened at room temperature
  • 1 cup packed brown sugar
  • 1 large egg, at room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 0.5 cup unsalted butter, softened at room temperature (for filling)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 0.25 teaspoon ground nutmeg (for filling)
  • 0.25 cup eggnog (for filling)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt until thoroughly combined. Set this mixture aside.
  • Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and packed brown sugar. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Incorporate Egg and Wet Ingredients: Add the large egg to the butter-sugar mixture and beat until well combined. Then, gently mix in the cup of eggnog and the teaspoon of vanilla extract until fully incorporated.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Scoop and Arrange: Using a cookie scoop or a tablespoon, drop spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  • Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges have set and the tops spring back when lightly touched.
  • Cool the Cookies: After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.
  • Prepare the Filling: While the cookies are cooling, make the filling. In a mixing bowl, combine the softened butter, powdered sugar, vanilla extract, ground nutmeg, and eggnog. Beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
  • Assemble the Whoopie Pies: Once the cookies are completely cool, take one cookie and spread or pipe a generous layer of filling onto its flat side. Place another cookie on top to create a sandwich. Repeat the process with the remaining cookies.

Notes

To elevate the appearance of your whoopie pies, dust a light sprinkle of powdered sugar over the top of each pie. Arrange them on a festive platter for serving. For an added touch of holiday charm, place a cinnamon stick or a star anise beside each pie on the platter!
Keyword eggnog, holiday dessert, whoopie pies