Eggnog Whoopie Pies
Eggnog Whoopie Pies are soft, cake-like cookies sandwiched with a creamy, eggnog-flavored filling that captures the warm spices and rich vanilla of the holiday season in a fun, handheld treat.
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup eggnog store-bought or homemade without alcohol
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/4 cup eggnog non-alcoholic
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside.
- In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the egg until fully incorporated, then add the vanilla extract. Mix just until combined.
- With the mixer on low speed, add the dry ingredients in three parts alternating with the eggnog in two parts, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded spoonfuls of batter onto the sheets, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the tops spring back lightly when touched. Remove and cool completely on a wire rack.
- For the filling: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add eggnog, vanilla extract, and nutmeg, then beat until light and fluffy.
- Match cooled cakes in pairs of similar size. Spread or pipe a generous dollop of filling onto the flat side of one cake, then sandwich with the other, pressing gently to spread evenly.
- Serve slightly chilled or at room temperature and enjoy.
Equipment
- Medium Bowl
- Large Mixing Bowl
- Hand Mixer
- Stand Mixer with Paddle Attachment
- Baking Sheets
- Parchment Paper
- Wire Rack
- Cookie scoop or tablespoon
Notes
Use fresh spices like freshly grated nutmeg for best flavor. Avoid overmixing the batter to keep cakes soft. Chill the filling if too soft before assembling. Cakes and filling can be made a day ahead and stored separately. For variations, try adding cocoa powder, alcohol, or vegan substitutes as desired.