Eggnog Snickerdoodle Sandwich Cookies
Delightful holiday-inspired cookies blending traditional snickerdoodle flavors with rich, creamy eggnog, perfect for gatherings and cozy evenings.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened Use 1 stick
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons cinnamon sugar (for rolling)
For the Frosting
- ½ cup unsalted butter, softened Use 1 stick
- 1 ½ cups powdered sugar
- 2-3 tablespoons eggnog or more as needed
- ⅛ teaspoon ground nutmeg
- Pinch salt for frosting
Instructions
Preparation
- Gather and measure all your ingredients.
- Cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients until a dough forms.
- Roll rounded tablespoons of dough into balls and then roll in cinnamon sugar to coat.
Baking
- Place the dough balls on prepared baking sheets, spacing 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 9-11 minutes until golden brown edges, with soft centers.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Making the Frosting
- Beat the softened butter in a bowl until creamy.
- Gradually add powdered sugar and nutmeg, mixing until combined.
- Add eggnog one tablespoon at a time until smooth.
Assembly
- Spread a layer of eggnog buttercream on the flat side of one cookie, top with another cookie to create a sandwich.
- Repeat until all cookies are filled.
- Chill assembled cookies in the refrigerator for at least 10 minutes.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.