These Eggnog Cheesecake Cookies combine a spiced cookie dough with a creamy eggnog cheesecake center. Each bite blends eggnog dessert flavor with the soft chew of a cookie. They work well as a festive treat, especially when you want an alternative to eggnog cheesecake bars or traditional eggnog cookies.
The Eggnog Cream Cheese Filling Is the Centerpiece
Cream cheese adds structure, tang, and body to the filling. It doesn’t just soften the flavor. It anchors it.
Eggnog thins the cream cheese slightly, bringing warmth and richness. I use just 3 tablespoons. More, and the filling gets runny. Less, and it’s too stiff to pipe. The filling pipes smoothly when it’s done right. It should feel like thick frosting but hold its shape once baked.
The nutmeg gives the eggnog filling that instantly recognizable holiday taste. It’s one of those ingredients that doesn’t take much, but you miss it if it’s not there. The vanilla pulls everything together. I prefer pure extract here because the filling is simple and the flavor comes through clearly.
Ingredient Breakdown: Why Each One Matters
Brown sugar brings moisture and depth. I like using a full cup. The molasses adds chew and gives the cookie base a slightly toasted note that balances the sweet filling.
Granulated sugar keeps the dough from becoming too heavy. I’ve made versions with just brown sugar, but they lacked lift. This balance keeps the cookies soft and lightly crisp on the edges.
Butter carries the flavor. I use unsalted to control the salt level, and I let it soften fully to blend cleanly into the dough. You want it pliable but not melted.
The flour quantity gives structure. I don’t sift the flour, but I do spoon and level it. Too much flour, and you’ll get dry, puffy cookies. Too little, and they’ll collapse. This ratio works consistently across ovens.
Spices make it feel like a holiday cookie without overwhelming the eggnog flavor. I use nutmeg in both the dough and the filling. A small touch of cinnamon deepens the warmth but keeps the flavor from becoming sharp.
How the Process Feels and What to Look For
After chilling the dough, it feels slightly tacky but firm enough to scoop cleanly. Rolling into balls helps keep the cookies uniform. The wells you press into the center should feel deep but not break through the bottom. If the dough cracks at the edges, just smooth it back together.
The filling should pipe easily. If it’s spreading too fast, chill it for 5 minutes. If it’s too thick to pipe, it may need a splash more eggnog. A quarter teaspoon can make the difference.
The cookies bake in 12 minutes in my oven. The edges take on a light golden hue, and the tops look matte, not wet. If you wait for browning on top, they’ll dry out.
How to Tell When They’re Done
Edges should feel set when gently tapped. The centers will still look soft but should not jiggle. If the filling bubbles, that’s a sign of overbaking. If it stays glossy and sunken, it may need another minute.
A set top with just a touch of give underneath means the texture is spot on. Letting them cool on the pan for 5 minutes firms up the base without overcooking the middle. I always transfer to a rack after that window.
Quick Fixes for Common Problems
Cookies spreading too much? The dough may have been too warm. Chill it a little longer.
Filling leaking out? The wells may have been too shallow or overfilled. Try piping less filling and pressing a deeper well next time.
Filling cracking? That usually means overbaking. Pull them out sooner, when the edges just start to set.
Variations for Different Moods
Add ¼ teaspoon rum extract to the filling to lean into a more traditional eggnog flavor.
Swap cinnamon for cardamom if you want a more floral spice blend.
Top the filling with crushed eggnog cookies before baking for texture.
Use maple syrup instead of eggnog in the filling for a warmer profile. Reduce to 2 tablespoons to avoid thinning the mixture too much.
How to Store and Reheat
Once baked and cooled, the cookies last 4 days in an airtight container in the fridge. They taste best at room temperature, so let them sit out for 15 minutes before serving.
You can freeze them after baking. Just lay them flat on a tray first so the filling sets firm, then transfer to a freezer-safe container. They hold well for 1 month.
I don’t recommend microwaving. Instead, let them thaw on the counter. The filling returns to a smooth texture without weeping.
Recipe Tips from My Kitchen Tests
Use full-fat cream cheese. Low-fat turns watery after baking.
Don’t skip the chill time. It makes shaping and baking smoother.
For consistent cookies, use a cookie scoop and weigh the filling bag with a kitchen scale. I aim for about 1 tablespoon of filling per cookie.
If your oven runs hot, start checking at 10 minutes.
Add a light sprinkle of extra nutmeg on top before baking. It gives the finished cookie a toasty finish.
Serving Ideas That Make These Stand Out
Arrange them on a Christmas dessert tray beside Eggnog Cheesecake Bars.
Serve warm with mugs of spiced chai.
Include in holiday cookie boxes with Eggnog Thumbprint Cookies.
Stack a few on a plate and dust with powdered sugar.
Freeze in advance and gift them alongside Eggnog Truffles.
Pair with Eggnog Snickerdoodles for a themed cookie exchange.
Save This Recipe for Later
Pin this cookie recipe so you’ll have it ready during holiday baking season.
If you try a variation or use your own twist on the filling, I’d love to hear in the comments. Tell me how it turned out or what you plan to make next!
Eggnog Cheesecake Cookies
These Eggnog Cheesecake Cookies combine rich holiday flavor with a soft, creamy texture. Each cookie features a lightly spiced dough wrapped around a tangy eggnog cheesecake filling, creating a festive twist on classic eggnog cookies. Perfect for winter baking or adding variety to your eggnog dessert lineup, these cookies bring together the best of both worlds. Whether you’re baking for gatherings or stocking your freezer with eggnog dessert recipes, this recipe stands out with its bold flavor and smooth filling. Try it instead of eggnog cheesecake bars for a handheld alternative.
Ingredients
- FOR THE COOKIE DOUGH:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- FOR THE EGGNOG CHEESECAKE FILLING:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 3 tablespoons eggnog
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- CREAM BUTTER AND SUGARS: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, about 2 to 3 minutes using a hand mixer or stand mixer.
- ADD EGGS AND VANILLA: Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- ADD SPICES: Sprinkle in the ground nutmeg and cinnamon. Mix until the spices are evenly distributed throughout the dough.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until the dough forms and no dry streaks remain.
- CHILL DOUGH: Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
- MAKE THE FILLING: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the eggnog, vanilla extract, and nutmeg. Continue beating until the filling is creamy and fully combined.
- TRANSFER FILLING: Spoon the cheesecake filling into a piping bag or a zip-top bag with the tip cut off. Set aside.
- PREHEAT OVEN AND PREP PAN: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- FORM COOKIE BASES: Scoop the chilled dough into 2-tablespoon-sized portions. Roll into balls and place on the prepared baking sheet, leaving about 2 inches of space between each.
- CREATE WELLS: Use your thumb or the back of a spoon to press a deep well into the center of each dough ball. Be careful not to press all the way through.
- FILL COOKIES: Pipe the eggnog cheesecake filling into the center of each cookie well. Avoid overfilling to prevent spillage during baking.
- ADD TOPPING: Lightly sprinkle the tops of the filled cookies with a small pinch of ground nutmeg.
- BAKE: Place the cookies in the oven and bake for 11 to 13 minutes, or until the edges are golden and the centers look set.
- COOL: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This allows the filling to set and the cookie base to firm up slightly.
Notes
Use full-fat cream cheese for the best texture in the filling. The dough can be made up to 24 hours in advance and stored in the refrigerator. For storage, keep cooled cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 279Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 65mgSodium 299mgCarbohydrates 32gFiber 0gSugar 22gProtein 5g
