Eggnog Bites
RECIPE: Reprinted with permission from Brilliant Bites: 75 Amazing Small Bites for Any Occasion by Maegan Brown, copyright © 2023. Published by Quarto Publishing Group USA, Inc. Photographs by Kelsey Foster.
Photo: Kelsey Foster
These little bites of holiday cheer combine eggnog and sugar cookies.
In her book, Brilliant Bites: 75 Amazing Small Bites for Any Occasion, Maegan Brown of The Baker Mama creates the perfect holiday treat with these easy-to-make eggnog bites—spiced sugar cookie cups filled with spiked eggnog cream.
Ingredients
Yield:24
- Eggnog Filling
- 1 cup (250 ml) heavy cream
- 3/4 cup (180 ml) eggnog
- 3 Tbsp. spiced rum
- 1 Tbsp. granulated sugar
- _______________________
- Sugar Cookie Cups
- Nonstick cooking spray, for greasing
- 2 Tbsp. granulated sugar
- 2 Tbsp. ground cinnamon
- 1 package (16 ounces, or 454 g) refrigerated ready-to-bake sugar cookie dough (24 count), slightly softened
- Garnish:1 tsp. ground nutmeg, 1 tsp. ground cinnamon
Preparation
Eggnog FillingChill the bowl of a stand mixer. Fit the mixer with the whisk attachment, then add the heavy cream, eggnog, rum (if using), and 1 Tbsp. sugar to the chilled bowl and beat on high speed for 1 to 2 minutes, until the mixture forms stiff peaks. (You can also use a hand mixer.) Cover with plastic wrap and refrigerate for at least 30 minutes.
Sugar Cookie CupsPreheat the oven to 350°F (180°C; gas mark 4). Spray a 24-cup mini muffin pan with nonstick cooking spray.
In a small bowl, whisk together the 2 Tbsp. each sugar and cinnamon.
Using clean hands, roll the cookie dough squares into balls and place each ball (about 1 Tbsp.) in a prepared muffin cup. Sprinkle each dough ball with some cinnamon sugar.
Bake for 8 to 10 minutes, until mostly set but still soft in the middle. Remove from the oven and immediately use the end of a wooden spoon or the back of a measuring teaspoon to press the dough down in the middle to make an indent for the filling. Let cool completely in the pan before running a knife around the edge and removing.
Spoon 1 Tbsp. of the eggnog mixture into each of the cooled cups and garnish with a dash each of nutmeg and cinnamon.
Notes
- These bites can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
- To make these bites nonalcoholic, leave out the rum.