Stuffed Nog Cookies

When Christmas comes around, lots of sweet and delicious smells fill the air—it’s all of the holiday baking! Now, I’m a Jew, but I can’t get over the idea of this cookie exchange I hear so much about. Oh, and I’m for sure going to make the best ones!

Well, unless you are also making my International Delight Vanilla Nog Super Stuffed Cookies, then we’ll share the glory! We win Christmas! How nice are we, Santa! So nice that we’ll set out a plate just for you! Caution Santa, they’re really good! So, don’t eat too many or you may not fit down those oh-so-skinny chimneys.

Get ready to see full mouthed smiles on everyone who takes a bite. Then, watch them joke about how bad these cookies are in hopes that less will get eaten and more will go in their bellies—sneaky family! How much do you want to bet that that person is below the age of seven or over the age of seventy?

Moral of this story, everyone is going to be fighting over these crazy delicious cookies! Perhaps it’s worth making an extra batch!

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PREP TIME: 20 minutes, divided

BAKE TIME: 18 minutes

COOL TIME: 5 minutes

REFRIGERATE TIME: 45 minutes, divided

TOTAL TIME: 1 hour 28 minutes


6 - 8



Confectioners Sugar (3/4 cups)

Unsalted Butter (2 Oz, cut into cubes)

International Delight Vanilla Nog (1 tbsp)


Cake Flour (2 cups)

All-Purpose Flour (1 cup)

Unsweetened Cocoa Powder (1/2 cup)

Baking Soda (1/4 tsp)

Baking Powder (3/4 tsp)

Salt (1/4 tsp)

Brown Sugar (3/4 cup)

Unsalted Butter (16 oz—cold and cut into cubes)

White Sugar (1/2 cup)

Eggs (2, cold)

International Delight Vanilla Nog (2 tbsp)


Large Mixing Bowl

Medium Mixing Bowl (2, Or Wash One And Reuse)

Small Mixing Bowl (Or Any Bowl)

Electric Hand Mixer


Baking Sheet

Baking Mat


Rubber Spatula

Metal Spatula

Cooling Rack

1. TO MAKE YOUR COOKIE STUFFING. line your baking sheet with your baking mat.

Combine your sugar, butter, and International Delight Vanilla Nog in your medium mixing bowl.

Use your electric hand mixer till your mixture is slightly thicker than the texture of frosting—roughly 2 minutes.

Using your tablespoon to help you calculate, roll tablespoon-sized scoops of your mixture in your hand.

Line them on your baking sheet.

Refrigerate for 30 minutes.


2. TO MAKE YOUR COOKIE DOUGH. in your large mixing bowl, whisk together your flours, cocoa, baking soda, baking powder, and salt.

Put your butter cubes in your medium mixing bowl.

Using your electric hand mixer, churn your butter cubes until it is one creamy consistency.

Add your sugar, eggs, and International Delight Vanilla Nog.

Continue using your electric hand mixer until you have a consistent even texture.

Your mixture will have some lumps all over, this is normal. You are on the right track!

Pour your wet mixture into your medium mixing bowl over your flour mixture in your large mixing bowl.

Use your rubber spatula to fold your mixtures together so that you have a smooth and even cookie dough.


3. TO STUFF YOUR COOKIES. take your nog stuffing balls out of your refrigerator and transfer them to your small mixing bowl.

Scoop roughly 4-5 ounce sized balls of dough into your hand.

That is about half the size of a stick of butter since you’re eye-balling it.

Stick your thumb into the center of your dough ball to create a well.

Place one of your nog stuffing balls into the well you just created.


4, TO BAKE YOUR COOKIES. preheat your oven to 350°.

Bake for 18 minutes—or till crisp on the outside and soft in the center.

Using your metal spatula, transfer your cookies to your cooling rack.

Let cool for 5 minutes before serving.