• 48em
  • 48fb
  • 48tw
Share It

eggnog aedairy-1












If you're going to bake cookies, you have to try these whoopie pies! Once you get a taste of the cream filling, you won't want anything else. The idea of making whoopie pies might seem daunting, but follow this recipe and you'll see how easy it is to make these light and fluffy sweet treats. 

eggnog whoopie pie-2INGREDIENTS:

• 2 cups all-purpose flour

• 1 1/2 tsp. baking soda

• 1/2 tsp. fine salt

• 4 Tbsp. unsalted butter, softened

• 1/4 cup vegetable shortening, non-hydrogenated

• 1/2 cup granulated sugar

• 1/2 cup packed dark-brown sugar

• 1 large egg

• 1 cup eggnog

• 1 tsp. pure vanilla extract

• 1/2 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 3/4 tsp. ground cinnamon Filling

• 1 stick (1/2 cup) unsalted butter, softened

• 8 oz. cream cheese, softened

• 1 cup marshmallow cream

• 1 1/3 cups confectioners sugar

• 1/4 tsp. ground nutmeg

• 2-3 Tbsp. eggnog

• 1/4 tsp. pure vanilla extract


Preheat oven to 375 degrees.

Line two large baking sheets with parchment paper or silicone baking mats.

Sift together flour, baking soda, salt, nutmeg, ground cloves and cinnamon into a bowl and set aside.

Combine butter, shortening and sugars to stand mixer and beat until smooth and fluffy.

Add in egg and beat for one minute.

Add half the flour mixture, then the eggnog and vanilla; beat until combined.

Add the remaining flour mixture; beat together, scraping down sides of bowl with a rubber spatula as needed.

Drop twelve slightly rounded tablespoons of batter 2 inches apart on each baking sheet.

Bake one baking sheet at a time on the center rack.

Remove baking sheets from oven and allow cookies to cool on sheets for about 10 minutes.

Repeat process with the rest of the batter.

While the whoopie pies are baking, in stand mixer, beat together the cream cheese and butter until creamed.

Add remaining filling ingredients until smooth and fluffy.

Fill a gallon-size freezer plastic bag with the filling.

Push filling into one corner, and cut the tip off the corner creating a 1/2-1 inch opening.

Pipe the filling onto the flat sides of half the cookies.

Top each with one of the remaining cookies, flat side down, and gently press together.

Transfer assembled whoopie pies to a tray for serving.

eggnog whoopie pie-3

Share It