Dessert

Eggnog Cookie Kisses Recipe

ByJack Voss December 4, 2025December 4, 2025

Introduction

Eggnog cookie kisses are a festive treat that combine tender, spiced cookies with a creamy, custard-flavored filling. Perfect for holiday gatherings or a cozy winter snack, these bite-sized delights bring classic eggnog flavors into a delightful sandwich cookie.

A stack of ten small sandwich cookies with light golden brown, soft-looking outer layers dusted lightly with powdered sugar, filled with a smooth pale yellow cream, arranged on a white plate with festive red and green decorations around the rim. The plate is placed on a white marbled surface next to a red napkin, a glass of milk on each side of the plate, and some game pieces nearby. In the blurred background, a child in a red holiday sweater looks at the cookies with wide blue eyes and curious expression. photo taken with an iphone --ar 4:5 --v 7

Ingredients

175g butter, softened
50g golden caster sugar
50g icing sugar, plus extra for dusting
2 egg yolks (freeze the whites for another recipe)
2 tsp vanilla extract
275g plain flour, plus extra for dusting
2 tbsp custard powder
Grating of nutmeg
½ tsp ground cinnamon
Pinch of salt
100g softened butter (for filling)
200g icing sugar, sifted (for filling)
1 tbsp custard powder (for filling)
Drop of vanilla extract (for filling)
1 tbsp milk (for filling)

Instructions

Step 1: Beat the 175g softened butter, golden caster sugar, and 50g icing sugar in a large bowl using an electric whisk until creamy.
Step 2: Add the egg yolks and 2 tsp vanilla extract, whisk to combine.
Step 3: Stir in the plain flour, 2 tbsp custard powder, a grating of nutmeg, ½ tsp ground cinnamon, and a pinch of salt. Mix until the dough clumps together.
Step 4: Roll small pieces of dough into cherry-sized balls, about 10g each. Place them on a baking tray lined with baking parchment and gently flatten each ball slightly with a fork.
Step 5: Chill the shaped dough balls for at least 30 minutes or up to a day. They can also be frozen for up to two months.
Step 6: Preheat the oven to 180°C (160°C fan) or gas mark 4. Bake the cookies for 12-15 minutes until golden and firm to the touch. Let them cool completely, then dust lightly with icing sugar.
Step 7: For the filling, beat the 100g softened butter, 200g sifted icing sugar, 1 tbsp custard powder, a drop of vanilla extract, and 1 tbsp milk together with an electric whisk until smooth.
Step 8: Spoon the filling into a piping bag fitted with a large round nozzle. Pipe a dot of filling onto the flat side of half the cookies, then sandwich with the remaining plain cookies.

Tips & Variations

Freeze the cookie dough balls before baking to help them keep their shape and make baking easier.
Substitute almond extract for vanilla in the filling to add a nutty twist.
Use a cinnamon dusting instead of icing sugar for a spicier finish.

Storage

Store the assembled cookie kisses in an airtight container at room temperature for up to three days. You can freeze unfilled baked cookies for up to two months; thaw completely before filling. To refresh cookies, allow them to come to room temperature and lightly reheat in a low oven if desired.