Eggnog Snickerdoodle Sandwich Cookies (Print)

Snickerdoodles joined with creamy eggnog buttercream, cinnamon, and nutmeg for a cozy holiday treat.

# Components:

→ Cookies

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups all-purpose flour
06 - 1/2 teaspoon cream of tartar
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 3 tablespoons cinnamon sugar, for rolling

→ Eggnog Buttercream

10 - 1/2 cup (1 stick) unsalted butter, softened
11 - 1 1/2 cups powdered sugar
12 - 2-3 tablespoons eggnog, or more as needed
13 - 1/8 teaspoon ground nutmeg
14 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the large egg and vanilla extract until well combined. Gradually add the all-purpose flour, cream of tartar, baking soda, and salt, mixing until just incorporated to form a cohesive dough.
03 - Roll rounded tablespoons of dough into balls and then roll each ball in the cinnamon sugar mixture. Place the coated balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
04 - In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground nutmeg, mixing until combined. Add the eggnog, 1 tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency. Add the pinch of salt and mix well.
05 - Once the cookies are completely cool, spread a dollop of eggnog buttercream onto the flat side of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies. Chill the assembled sandwich cookies in the refrigerator for at least 10 minutes to allow the buttercream to set.

# Expert Advice:

01 -
  • Makes about 12 sandwich cookies perfect for holiday cookie exchanges
  • Combines two beloved holiday flavors eggnog and snickerdoodles
  • Soft cookies with creamy filling create the perfect texture contrast
  • Simple ingredients you likely already have in your pantry
  • Can be made ahead and frozen for last minute holiday gatherings
02 -
  • These cookies stay fresh in an airtight container at room temperature for up to 3 days
  • The dough can be made ahead and refrigerated for up to 2 days
  • Unfilled cookies freeze beautifully for up to 3 months
  • The cream of tartar is essential for the classic snickerdoodle flavor and texture
03 -
  • For truly spectacular eggnog snickerdoodle sandwiches, don't rush the butter softening process. Leave it out for at least an hour before baking for the perfect creaming texture.
  • When making the buttercream, beat the butter alone for a full 3 minutes before adding other ingredients to achieve maximum fluffiness.
  • Finally, try chilling the assembled cookies overnight before serving – this allows the flavors to meld beautifully, with the cookies softening slightly from the moisture in the filling, creating that perfect tender bite.

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