Eggnog Sandwich Cookies
Eggnog Sandwich Cookies are soft and chewy eggnog cookies with eggnog buttercream sandwiched between them is the perfect cookie for every eggnog lover!
It seems like people are either pro-eggnog or eggnog haters. I absolutely love eggnog (especially my Baileys Eggnog cocktail!), and around the holidays we typically have a carton in our fridge at all times. Lately I love baking with it because it gives me more opportunities to enjoy the flavor! These Eggnog Sandwich Cookies are absolutely loaded with eggnog flavor, from the soft and chewy eggnog cookies to the eggnog buttercream that is sandwiched between them. These sandwich cookies are such a fun treat for the holiday season!
Ingredients in Eggnog Sandwich Cookies
- Butter
- Sugar
- Eggs
- Vanilla Extract
- Eggnog
- Cinnamon
- Nutmeg
- Ginger
- Baking Soda
- Salt
- Flour
- Powdered Sugar
How to Make Eggnog Sandwich Cookies
This recipe starts with making the cookie dough. Simply beat the butter and sugar together, add the egg, vanilla, and eggnog, mixing until well combined. Then add the dry ingredients - the baking soda, cinnamon, nutmeg, ginger, salt, and flour and beat until combined. Form the dough into balls and then roll in the cinnamon sugar mixture.
Place on a parchment paper lined baking sheet and bake at 350 degrees F for 9-10 minutes.
Next, make the filling. Beat together butter, powdered sugar, eggnog, vanilla, cinnamon, and nutmeg. Spread 2-3 tablespoon of the filling on half of the cooled cookies and then top with another cookie. Serve and ENJOY!
Eggnog Sandwich Cookies Questions
Can these be made dairy free?
I have not tried this but if you have a dairy free butter alternative that you like to use, I think it could work with eggnog non-dairy alternative.
Can these eggnog sandwich cookies be made ahead of time?
The cookie part can definitely be made ahead of time and even frozen, but I wouldn't make them into sandwich cookies until you're ready to eat them, or a day in advance.
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Eggnog Sandwich Cookies
Ingredients
For Eggnog Cookies:
- ¾ cups unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup eggnog
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
For rolling:
- ¼ cup sugar
- ¼ teaspoon nutmeg
For Eggnog Buttercream:
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar
- ⅓ cup eggnog
- 1 teaspoon pure vanilla extract
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper and set aside.
- In a large bowl with electric mixer, beat together the butter and sugar until well combined, about 2 minutes.
- Add the egg and vanilla extract, and beat until combined.
- Add the eggnog, and beat until combined, scraping down the sides of the bowl as needed.
- Add the baking soda, cinnamon, nutmeg, ginger, and salt, and beat until combined.
- Add the flour, beating until combined.
- In a small bowl, add ¼ cup sugar and ¼ teaspoon nutmeg.
- With a cookie scoop, make dough balls that are approximately 2 tablespoons in size, rolling them into a ball.
- Roll each ball in the sugar/nutmeg mixture and set on prepared baking sheet, spacing them about 2" apart.
- Bake in the preheated oven for 9-10 minutes, until the edges look slightly golden. The centers will still look soft but they will set up as they cool.
- Cool on the baking sheets for 5 minutes and then transfer to a cooling rack to cool completely.
Make the Eggnog Buttercream
- In a large bowl with electric mixer, beat the butter for 1 minute.
- Add the powdered sugar, eggnog, vanilla, and nutmeg, beating until combined and creamy.
- Pipe or spread 2-3 tablespoon of buttercream between two cookies, repeating with all of the cookies.
- Enjoy!
