Pin This festive twist on classic snickerdoodles transforms the beloved cinnamon-sugar cookies into irresistible sandwich cookies filled with creamy eggnog buttercream. The warm spices of traditional snickerdoodles pair perfectly with the rich, nutmeg-infused filling, creating a holiday treat that captures the essence of the season in every bite.
I first created these cookies when looking for something special to bring to our neighborhood cookie swap. The combination was such a hit that they've become my signature holiday contribution, with friends requesting them before the season even begins.
Ingredients
- For the Cookies: Unsalted butter softened to room temperature ensures proper creaming and tender cookies
- Granulated sugar provides the classic sweetness and helps create those characteristic cracks on top
- Large egg binds the dough and adds moisture for the perfect texture
- Vanilla extract enhances the overall flavor profile without competing with the cinnamon
- All purpose flour provides structure while maintaining tenderness
- Cream of tartar gives snickerdoodles their distinctive tangy flavor and chewy texture
- Baking soda helps the cookies rise and develop the perfect crackly top
- Salt balances the sweetness and enhances all flavors
- Cinnamon sugar for rolling creates the signature snickerdoodle coating and festive sparkle
- For the Eggnog Buttercream: Unsalted butter softened for a smooth creamy base
- Powdered sugar provides sweetness and structure to the filling
- Eggnog adds authentic holiday flavor and adjusts consistency
- Ground nutmeg enhances the eggnog flavor with warm spice notes
- Pinch of salt balances sweetness and brightens flavors
Instructions
- Prepare the Oven and Pans:
- Heat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. Proper preparation ensures even baking and easy cookie removal. The parchment prevents sticking and helps the cookies bake evenly from the bottom.
- Create the Cookie Base:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the mixture for tender cookies. Add the egg and vanilla extract, beating until fully incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Form the Dough:
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten and results in tough cookies, so stop as soon as no dry streaks remain. The dough should be soft but not sticky.
- Shape and Coat:
- Prepare your cinnamon sugar mixture in a small bowl. Using a cookie scoop or tablespoon, portion the dough into approximately 1inch balls. Roll each ball between your palms to smooth, then coat completely in the cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart as they will spread during baking.
- Bake to Perfection:
- Bake in the preheated oven for 9 to 11 minutes. The cookies are done when the edges are set but the centers still look slightly underbaked and puffy. They will continue cooking on the hot baking sheet. For sandwich cookies, it is better to slightly underbake than overbake to maintain a soft texture.
- Cool Completely:
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This resting period allows them to set up properly without breaking. Ensure cookies are completely cool before filling to prevent melting the buttercream.
- Prepare the Eggnog Buttercream:
- In a medium bowl, beat the softened butter until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating on low speed until incorporated. Add 2 tablespoons of eggnog, nutmeg, and salt, then beat on medium high speed until light and fluffy, about 3 minutes. Add more eggnog if needed to achieve a spreadable consistency that will hold its shape.
- Assemble the Sandwich Cookies:
- Turn half of the cooled cookies upside down. Using a piping bag or spoon, add about 1 tablespoon of eggnog buttercream to the center of each upside down cookie. Gently press another cookie on top, right side up, applying just enough pressure to spread the filling to the edges without squeezing it out.
- Set the Filling:
- Place the assembled sandwich cookies in the refrigerator for about 10 minutes to allow the buttercream to set. This makes them easier to handle and store. After chilling, bring to room temperature before serving for the best texture and flavor experience.
Pin The nutmeg in this recipe is truly the secret star. I always grate it fresh using a microplane for the most vibrant flavor. My grandmother taught me this trick, explaining that whole nutmeg keeps its essential oils intact until the moment you need them, resulting in a more aromatic and flavorful cookie.
Storage Tips
These sandwich cookies maintain their best quality when stored in an airtight container with parchment paper between layers to prevent sticking. At room temperature, they'll stay fresh for about 3 days. For longer storage, refrigerate them for up to a week. The filling firms up when chilled, so I recommend letting them sit at room temperature for about 15 minutes before serving for the optimal soft texture. If you notice the cookies beginning to dry out, place a small piece of bread in the container to help maintain moisture.
Ingredient Substitutions
If you need to adapt this recipe, there are several successful substitutions I've tested. For a dairy free version, use plant based butter in both the cookies and filling. Coconut milk eggnog works wonderfully in the buttercream. No eggnog available? Create your own flavor by using 2 tablespoons of milk or cream with ¼ teaspoon of nutmeg and a drop of vanilla. For gluten free cookies, a 1to1 baking flour blend substitutes perfectly, though the texture may be slightly different. The cream of tartar provides the classic snickerdoodle tang, but in a pinch, replace it and the baking soda with 1 teaspoon of baking powder.
Serving Suggestions
These cookies shine as part of a holiday dessert board alongside other seasonal treats. I serve them on a tiered stand with gingerbread cookies and peppermint bark for a festive presentation. For an elegant dessert, crumble one cookie over good quality vanilla ice cream drizzled with caramel sauce. They pair beautifully with warm beverages like spiced apple cider, hot chocolate, or coffee with a splash of eggnog. For a special holiday breakfast, sandwich a small scoop of vanilla ice cream between two cookies for an indulgent morning treat that will delight overnight guests.
Seasonal Adaptations
Spring version Use lemon zest in the cookie dough and replace eggnog with lemon curd filling
Summer adaptation Add finely chopped fresh berries to the buttercream filling
Fall variation Incorporate pumpkin pie spice into the cinnamon sugar coating
Success Stories
The first time I brought these cookies to our office holiday party, they disappeared within minutes. My colleague Sarah, who claimed to dislike eggnog, ended up asking for the recipe after trying one. Another friend used them as the base for her wedding dessert table in December, creating a beautiful tower of these cookies as an alternative to traditional cake. The combination of familiar snickerdoodle flavor with unexpected eggnog filling seems to win over even the most skeptical tasters, making these a reliable crowd pleaser for any winter gathering.
Pin Enjoy these festive and flavorful eggnog snickerdoodle sandwich cookies as a delightful treat for any occasion. They are guaranteed to impress with their unique combination of classic comfort and holiday cheer.
Recipe FAQ
- → How do I get soft, chewy cookies for sandwiches?
Slightly underbake the cookies and allow them to cool completely. This keeps them soft and ideal for filling.
- → Can I use store-bought eggnog in the buttercream?
Yes, store-bought eggnog works well and brings authentic holiday flavor to the creamy filling.
- → What’s the best way to assemble the sandwiches?
Spread or pipe the buttercream onto the flat side of a cookie, then gently press another cookie on top.
- → How can I enhance the seasonal flavor?
Add a splash of rum extract to the buttercream and a dusting of cinnamon sugar on the edges of the sandwiches.
- → How should I store the finished cookies?
Keep the filled cookies in an airtight container in the refrigerator for maximum freshness and texture.