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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Coconut Banana Muffins
In between all the rain showers, we have had some pretty nice days. This past Sunday was one of them. My husband and I actually took the kids to our community pool. They have been begging to go since it opened April 1. Only the neighborhood kids ventured out into the not so warm water. The adults were all lounging around in the hot sun. I am looking forward to some summer weather. For now, I will have to do with some summer inspired treats. These Coconut Banana Muffins with Tequila Lime Glaze fit the bill perfectly.
As you can see, these have the same makings as most of my muffins. I just swapped out a few of the flavors.
I know not everyone likes the texture of shredded coconut, so I pulsed it a few times in the food processor to get smaller pieces. I just loved how well these muffins rise. They are always light and fluffy.
When I was taste testing the glaze, it was pretty strong. However, it ends up soaking into the muffins and the tequila taste mostly goes away. I actually ended up double glazing mine because I forgot to have the toasted coconut ready before the first layer of glaze set. The toasted coconut flakes added more flavor and a bit of crunch.
These Coconut Banana Muffins came out moist and full of coconut flavor, without being dense or overly sweet. The Tequila Lime Glaze added a little tang to balance the sweetness of the coconut. If you just want to add a lime glaze, you could just replace the tequila with water.
Just looking at these muffins has got me thinking of summer; sitting by the pool with a margarita in hand. Oh yeah, baby! I am ready. Are you? Perhaps you should make some muffins to get you going.
Coconut Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack coconut coconut oil banana tequila Cinco de Mayo muffins bread American spring summer
Ingredients (12 muffins)
For the muffins
- 2/3 cups light brown sugar
- 1/2 cup coconut oil, melted
- 2 eggs, room temperature
- 1 teaspoon imitation coconut extract
- 2 medium bananas, mashed
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened coconut flakes
For the glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon tequila
- 1 teaspoon water
Optional toppings
- sprinkles
- toasted coconut flakes
Instructions
For the muffins
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add sugar, oil, eggs, and coconut extract. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
Next add in the flour, baking soda, and salt. Mix until well blended.
Lastly, add the shredded coconut to the mixer bowl and mix on low until completely incorporated.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and place on cooling rack. Cool completely before adding glaze.
For the glaze
In a small bowl, whisk together the powdered sugar, lime juice, tequila, and water until smooth.
Brush the glaze over the tops of the muffins.
Let the glaze set.
For the optional toppings
If you add sprinkles or toasted coconut flakes to the tops of the muffins, do so before the glaze sets.
Notes
To make toasted coconut flakes, lay out 1/2 – 1 cup of sweetened coconut flakes on a parchment lined cookie sheet and bake at 325°F for about 10 minutes or until golden brown, stirring them around half way through. Let the toasted coconut flakes cool before adding to the muffins. You can keep any extra flakes in an air tight container and use it over ice cream, waffles, etc.
If you do not want to add tequila to the glaze, simply replace the quantity with water.
If you want to add more glaze, let one layer of glaze set before brushing on another.
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