Sugar Cookie Cups with Egg Nog Cheesecake Frosting


Cookie Cups:

  • 1 Bag Miss Jones Baking Co. Sugar Cookie Mix
  • 1 Egg
  • 6 Tbsp Unsalted Butter – softened
  • 2 Tbsp Granulated Sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon

Egg Nog Cheesecake Frosting:

  • 1/2 Cup Heavy Whipping Cream
  • 4 oz Cream Cheese – softened
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Eggnog
  • 1/8 tsp Nutmeg
  • Pinch of Cinnamon


  1. Preheat oven to 350 degrees. Spray a 12 cup muffin tray with cooking spray. Make cookie dough as directed on Miss Jones Baking Co. Sugar Cookie Mix. Using round tablespoons, shape dough into 12 equal balls.
  2. Mix sugar, nutmeg, and cinnamon together in a small bowl. Roll each cookie dough ball into the sugar mixture. Using the bottom of a shot glass, press dough evenly into the bottom of each muffin cup. Dough should come up the sides about half way.
  3. Bake for 8-9 minutes, or until golden. Remove from oven and immediately use a shot glass to press down, remaking the cups. Let cool in pan for 10 minutes, before removing.
  4. In a medium sized bowl beat heavy cream to stiff peaks. In another bowl beat the cream cheese and powdered sugar until smooth. Add eggnog, nutmeg, and cinnamon until mixed.
  5. Fold cream cheese mixture into the whipped heavy cream until just combined. Spoon or pipe into the cooled cookie cups. Refrigerate for 2 hours, until mixture is set. Garnish with sprinkles or powdered sugar.

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