Save Snickerdoodles joined with creamy eggnog buttercream instantly fill your kitchen with scents of cinnamon and nutmeg for a cozy holiday treat. These sandwich cookies are rich but light at the same time and perfect for cookie trays or a little December indulgence. I return to this recipe every winter because nothing beats the comfort of a soft spiced cookie paired with luscious eggnog filling.
I first made these cookies for a family cookie swap and they disappeared before I got my own second helping. Now they are my secret weapon for making new friends at every holiday gathering.
Ingredients
- Unsalted butter: creates the foundation for both dough and frosting so choose a quality brand for the richest flavor
- Granulated sugar: gives the cookies their characteristic crackly top while balancing all that spice
- Large egg: ensures tenderness and binding use the freshest possible
- Vanilla extract: rounds out the flavors for both cookie and buttercream reach for pure vanilla
- All-purpose flour: is the traditional choice and produces perfect pillowy cookies
- Cream of tartar: lends that classic tang and chewy texture do not skip this
- Baking soda: for lift and a gentle crumb check date for freshness
- Salt: is essential to enhance the spices and bring the cookies into balance sea salt recommended
- Cinnamon sugar: for rolling adds that signature snickerdoodle sparkle and warmth
- Powdered sugar: creates a super smooth, fluffy buttercream sift before using for best texture
- Eggnog: infuses the buttercream with festive spirit and a hint of extra richness try to use real dairy eggnog for best results
- Ground nutmeg: delivers warmth and holiday aroma always grate fresh if you can
- A pinch of salt in the buttercream: balances the sweetness and brings out the nutmeg
Instructions
- Prepare the Oven and Pans:
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure cookies bake evenly and release easily without sticking.
- Cream Butter and Sugar:
- Cream the softened butter with sugar in a large bowl using a hand mixer or stand mixer fitted with the paddle attachment. Beat for at least three minutes until the mixture is almost white and fluffy. This step is essential for achieving the tender cookie texture.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract. Continue mixing until everything looks uniform and glossy which means the base is well emulsified and ready for dry ingredients.
- Mix Dry Ingredients:
- In a separate bowl, gently whisk together the flour, cream of tartar, baking soda, and salt. Add this dry mixture in thirds to the butter mixture. Stir on low just until combined to prevent tough cookies. The dough should be cohesive and soft but not sticky.
- Shape and Roll Dough:
- Scoop rounded tablespoons of dough and roll each gently between your palms. Coat each dough ball generously in cinnamon sugar for a crunchy, spiced exterior. Place rolled dough two inches apart on prepared sheets so there is room for spreading.
- Bake the Cookies:
- Bake for nine to eleven minutes. Look for golden edges with soft, slightly puffed centers. Let them rest on the baking sheets for a few minutes after coming out of the oven, then transfer to a wire rack to fully cool. The cookies will firm up as they cool but stay wonderfully tender inside.
- Make the Eggnog Buttercream:
- In a medium bowl, beat the softened butter for three whole minutes to aerate. Gradually add powdered sugar and nutmeg, beating until light and fluffy. Drizzle in eggnog a tablespoon at a time, mixing until the buttercream is smooth, creamy, and easily spreadable. Add the pinch of salt and mix just to combine.
- Assemble the Sandwich Cookies:
- Once the cookies are completely cool, spread a generous amount of eggnog buttercream on the flat side of one cookie and top with a second cookie. Repeat for all cookies to create perfect sandwiches. Place assembled cookies in the refrigerator for at least ten minutes to help the buttercream set before serving.
Save For me the eggnog buttercream feels like the magic touch that turns a good holiday cookie into something extra special The nutmeg and eggnog flavor brings back memories of my grandmother’s handmade eggnog on Christmas Eve when the whole house would fill with warm spice and laughter
Storage Tips
These sandwich cookies stay soft and fresh in an airtight container at room temperature for up to three days. If you need to prep further ahead, stash the baked cookies without buttercream in a resealable freezer bag and freeze for up to three months. For best results, only sandwich them with buttercream after thawing, just before serving.
Ingredient Substitutions
If you are out of cream of tartar, you can try lemon juice for a similar tang although it may slightly change texture. Dairy-free butter and non-dairy eggnog can stand in for their traditional counterparts, but be sure they are full fat for the best flavor. For a different twist, you might dust some orange zest into the buttercream.
Serving Suggestions
Pile these cookies high on a festive platter and dust with a little extra cinnamon for a beautiful finish. They pair perfectly with a mug of classic eggnog or a strong cup of coffee near the tree. For a crowd, set up a holiday cookie exchange table where these always steal the show.
Cultural and Historical Context
Snickerdoodles are a classic American cookie dating back centuries with German and Dutch baker roots. The modern snickerdoodle is cherished in the States especially during the winter holidays. Eggnog was once a luxurious drink reserved for festive celebrations, making this combination a wonderful intersection of old-world tradition and modern comfort.
Seasonal Adaptations
Bake with a blend of cinnamon and cardamom for a new holiday twist Add a touch of rum extract to the buttercream for grown-up flair Press a little colored sanding sugar onto the cookie tops before baking for extra sparkle
Success Stories
For my son’s first school holiday party I surprised his class with a two-tiered stack of these sandwich cookies. Every kid wanted seconds and a recipe card to take home. These have become a must for any gathering where I want holiday cheer in cookie form.
Freezer Meal Conversion
To make these a freezer-friendly holiday treat, bake and completely cool the snickerdoodles. Lay them flat in layers between parchment paper in an airtight container and freeze. Mix up the buttercream fresh and assemble when ready—no one will know they are anything but oven-fresh.
Save This recipe brings pure holiday joy from mixing bowl to first bite. Serve them chilled and watch everyone savor the flavors of the season.