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Eggnog Cream Cookies

Eggnog Cream Cookies

  • Prep Time: 1 hour
  • Total Time: 2 hours
  • Yield: 36 sandwich cookies


  • 2 1/4 cups all -purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup eggnog
  • 1/2 teaspoon brandy, optional
  • Cream Filling

  • 1/2 cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons eggnog
  • 1 teaspoon brandy, optional
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 1 pinch nutmeg
  • 3 cups powdered sugar


  • Preheat oven to 350º F.

    In a large mixing bowl, sift together the flour, baking powder, salt, mace and cinnamon. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, blending until well combined. Add the eggnog and the brandy and mix well. Turn on to low speed and add the dry ingredients, mix until just combined. Transfer the dough to the refrigerator for at least 1 hour.

    Prepare the filling by combing the butter, cream cheese, eggnog, brandy, vanilla, cinnamon, and nutmeg in a large bowl. Slowly add the sugar and mix well. If the mixture is too thick add a little more eggnog. Transfer the filling to a piping bag and store in the refrigerator until ready to use. The filling can be made up to 2 days in advance.

    Scoop the dough, about 1 heaping tablespon, onto a parchment lined baking sheet and bake for 11 to 13 minutes. Transfer from the oven to a wire rack. Cool completely. Lightly dust with confectioners sugar and fill half of the cookies with the filling. Place the remaining half of the cookies on top of the filled halves.

    Serve immediately or keep in an airtight container for up to 3 days.


Recipe Details