Eggnog Funfetti Cake Cookies
Medically reviewed by Christiana George Updated Date: June 9, 2023
Are you tired of eggnog yet? I’m not! I used some in my pancakes the other morning and boy were they good. I really can’t drink more than a sip or two because it’s so super sweet, but it’s a perfect addition to baked goods. It makes everything taste better, like these Eggnog Funfetti Cake Cookies. There are only four ingredients in this recipe. It can’t get much quicker or easier. Plus, your kids can help you make and decorate these. They are perfect for holiday parties and cookie exchanges. I’m bringing mine to a party this weekend. That is if my husband and kids can stop eating them.
All you need is a box of funfetti cake mix, eggnog, eggs, and butter. I like the Pillsbury brand for the cake mix. I used what I had in the pantry, but you can buy the holiday version that has the red and green sprinkles inside. The batter is easy to scoop with a regular cookie scoop. The sugar cookie candy melts I found at Walmart. They have pretty bits of green and red in the mix. The flavor was a perfect match for these cookies. I just melted the wafers in a glass measuring cup in the microwave, then poured it into a candy decorating bag with my Wilton candy decorating tip. Then I added some glittery red and gold sprinkles and a festive candy tree to the middle.
I wasn’t quite sure how these cookies would turn out. I thought they would have more of a cookie consistency, but they turned out more cake-like. Not that I am disappointed, because honestly, what’s cuter than individually decorated mini cakes for the holiday. They taste great, they look beautiful, and you can eat them with one hand. No forks or knives needed. That’s a win for me! The candy melt and sprinkles added a bit of crunch to the soft cookies, just what they needed.
If you do package them up, place a wax paper in between layers so they don’t stick. Although the candy melt and sprinkles do help a little with providing a barrier between cookies. You can put as little or as much candy melt as you wish. I only used a half a cup of wafers for these. I just love how pretty they came out. Sparkly and festive!
If you are looking for more ideas on what to use your leftover eggnog for, check out these recipes.
Mini Egg Nog Donuts with an Egg Nog Glaze
Eggnog Funfetti Cake Cookies
by The Sweet Chick
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack egg nog Funfetti Cake Mix Sugar Cookie Candy Melt Christmas cookie cake American winter
Ingredients (32 cookies)
For the cookies
- 1 box (15.25 oz.) Pillsbury Funfetti Cake Mix
- 1/2 cup butter, melted
- 3 eggs
- 1/4 cup eggnog
For the toppings
- 1 package (10 oz.) Wilton’s Sugar Cookie Candy Melts
- holiday sprinkles
Instructions
For the cookies
Preheat oven to 350°F.
In a stand mix or in a large bowl, add the cake mix, butter, eggs, and eggnog. Mix until well blended and smooth.
Scoop batter out with cookie scoop and place on parchment lined cookie sheet, leaving about 2 inches between scoops.
Bake for 10-12 minutes at 350°F or until a toothpick inserted in the middle comes out clean.
Remove from oven and place on cooling rack. (Try very hard to resist eating one.)
For the toppings
Once the cookies have cooled completely, melt the candy melt in the microwave according to package instructions.
Place candy melt in a candy decorating bag with tip or in a Ziplock bag and cut off one corner.
Place cookies on a waxed paper and drizzle with candy melt. If you are adding sprinkles, do so before the candy melt hardens. You will have to do them in small batches. ( You can always remelt the candy wafers once they are in the plastic bag.)
Voila! Done. Now you can grab one and eat it. Enjoy!
Notes
I placed my cookies in an airtight container at room temperature. Place a sheet of wax paper in between layers to keep from sticking.
If you are making them ahead of time, you can also freeze them.
Recipe adapted from Eggnog Cookies by Your Cup of Cake
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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