Eggnog Mousse Sugar Cookie Cups

by Erin

These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!

Eggnog Mousse Sugar Cookie Cups 2
Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!

Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.

Eggnog Mousse Sugar Cookie Cups 1

One year ago: Eggnog French Toast

Two years ago: Turkey Sloppy Joes with Kale Chips

Four years ago: White Chocolate Cinnamon Toast Crunch Cookies


Makes 24 mini cookie cups


1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

3/4 cup heavy cream

2 cups cups eggnog

1 (3.4 oz.) box instant vanilla pudding

Ground nutmeg, for garnish (optional)


  1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
  2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
  3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
  4. For the mousse, whip heavy cream until stiff peaks form. Set aside. In another bowl, whip eggnog together with vanilla pudding
    for 2 minutes (it will start to thicken). Gently fold in the whipped cream until incorporated. Refrigerate until ready to assemble.
  5. Scoop heaping tablespoonfuls of mousse and place in the center of each cookie cup (you may have excess mousse). Sprinkle with ground nutmeg and serve.

Source: Mousse adapted from Lauren’s Latest.

Disclosure: I was provided with free Pillsbury product coupons by Cone Comunications. I was not otherwise compensated for this post. All thoughts and opinions are my own.


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