Description
Delightfully festive Eggnog Snickerdoodle Sandwich Cookies made with soft snickerdoodle cookies and creamy eggnog buttercream.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cinnamon sugar, for rolling
- Eggnog Buttercream: 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tablespoons eggnog, or more as needed
- 1/8 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together softened butter and granulated sugar in a large bowl until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add in flour, cream of tartar, baking soda, and salt, mixing until a cohesive dough forms.
- Roll rounded tablespoons of dough into balls and coat in cinnamon sugar. Place on prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes until edges are lightly golden brown. Allow to cool on baking sheets for a few minutes before transferring to a wire rack.
- To prepare buttercream, beat softened butter until creamy. Gradually add powdered sugar and ground nutmeg. Mix in eggnog a tablespoon at a time until smooth and spreadable, then add pinch of salt.
- Once cookies are completely cool, spread eggnog buttercream on the flat side of one cookie and top with another to make a sandwich. Chill in refrigerator for at least 10 minutes to set buttercream.
Notes
- For a more pronounced eggnog flavor, add additional eggnog to the buttercream as needed.
- Ensure cookies are fully cooled before assembly to prevent buttercream from melting.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg