Rich and delicious eggnog buttercream frosting snuggled inside of Snickerdoodle Sandwich Cookies makes for a perfect holiday treat!
(November 2016 Update: I updated the old iPhone photos in this post, but if you scroll all the way to the bottom, there’s still one old photo to remember Baking Mischief’s pre-DSLR days by. 😉
We’re so close to Christmas that I can practically taste it! There are two big things I love about this time of year. One we’re going to talk about in a minute, but the other is Christmas movies!
I have a very strict Christmas-movies-between-Thanksgiving-and-Christmas-day-only policy, so by the time Thanksgiving rolls around, I’m chomping at the bit to watch all of my favorites.
A few on the list this year are A Muppet Christmas Carol, While You Were Sleeping, Iron Man III, and Polar Express. The family traditionally gets together and watches Love Actually, but I swear that film gets sadder every year, so we decided to give it a pass this Christmas. Do you have any favorite holiday films?
And now back to my first love of Christmas time, Christmas baking! December is probably my favorite baking month, because I have an excuse to make ALL THE COOKIES, like my Miniature Hot Chocolate Cookies, my Butterscotch Shortbread Thumbprint Cookies, my Chai Sugar Cookies with Eggnog Glaze, and basically every cookie I’ve pinned on Pinterest for the last month (guys, I make so many cookies in December).
But there’s one cookie that holds a special Christmas place in me heart: Snickerdoodles.
They are the cookies I make on Christmas eve every year to eat while we sip hot chocolate and wait for Santa. But everyone has a snickerdoodle recipe, and mine is very much more of the same. So I thought I’d put a little twist on it. Enter Snickerdoodle Sandwich Cookies with Eggnog Buttercream Filling.
See Also: Small-batch Snickerdoodles
I’m going to be honest. These are the sort of ridiculous, ridiculously good, desserts you can only really justify around the holidays. They’re rich and buttery and AMAZING. The decadent eggnog buttercream takes the humble cinnamon snickerdoodle and elevates it to the stuff of dreams.
I tried a couple different fillings with these cookies and the minute this one crossed my lips, I knew I’d found a winner. I’ve been throwing test batches at everyone I know for the last couple of weeks (so I don’t eat them all myself!) to rave reviews and now I cant wait to share them with you!
Snickerdoodle Sandwich with Eggnog Buttercream Filling
- 4 tablespoons (2oz) unsalted butter room temperature
- 1/4 cup (48g) shortening
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups (187g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cup (180g) powdered sugar sifted
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/2 cup (4oz) unsalted butter softened
- 1-2 tablespoons eggnog or heavy cream
- Preheat your oven to 400°F. Cover two cookie sheets with parchment paper or a silicone baking mat.
- In a stand mixer, using the paddle attachment, cream butter, shortening, and sugar. Beat in egg and vanilla.
- Scrape down the sides and bottom of the bowl. On low, mix in flour, cream of tartar, baking soda, and salt until just combined.
- In a small bowl, mix 2 tablespoons of sugar with the cinnamon. Scoop 36 1/2-ounce mounds of dough into balls (just over 1-inch wide) and roll in sugar mixture. Place on a baking sheet 1 1/2-inches apart. These are small cookies, so you should be able to fit 18-20 on a standard-size cookie tray.
- Bake for 6 to 8 minutes. They are done when they are just golden and look set. You don't want them to crisp up too much since we are turning them into sandwiches.
- Allow cookies to cool completely.
- In a small bowl, whisk together powdered sugar, nutmeg, and salt. Set aside. Cream butter and add the powdered sugar mixture and 1 tablespoon of the eggnog, beating until combined. If your frosting is too dry, mix in a little more eggnog, 1 teaspoon at a time, until you reach the desired consistency.
- Pair cookies by size so that you have 18 sandwiches with matching halves.
- The best way to fill these cookies is to "pipe" the buttercream. Spoon the buttercream into a disposable plastic bag and cut off a corner. Pipe frosting in the center your first cookie, about two-thirds of the way to the edge and then top with a second cookie and squeeze gently until the frosting comes to the edges. I recommend experimenting with a couple cookies to see how much frosting you need before finishing the entire batch.
This post may contain affiliate links, which means I receive small commission if you make a purchase using them. There is absolutely no additional cost to you .