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Rich and delicious eggnog buttercream frosting snuggled inside of Snickerdoodle Sandwich Cookies makes for a perfect holiday treat! Recipe includes nutritional information. From BakingMischief.com
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Snickerdoodle Sandwich with Eggnog Buttercream Filling

Rich and delicious eggnog buttercream frosting snuggled inside of Snickerdoodle Sandwich Cookies makes for a perfect holiday treat!
Course Dessert
Total Time 45 minutes
Servings 18
Calories 208kcal
Author Tracy

Ingredients

Snickerdoodles

  • 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

Eggnog Buttercream

  • 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

Instructions

Snickerdoodles

  • 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.

Eggnog Buttercream

  • 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.

Assemble

  • 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.

Nutrition

Calories: 208kcal