Eggnog Snickerdoodle Sandwich Cookies (Print Version)

Buttery snickerdoodles and eggnog buttercream create a cozy, spiced sandwich cookie perfect for celebrations.

# Components:

→ Cookies

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups all-purpose flour
06 - 1/2 teaspoon cream of tartar
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 3 tablespoons cinnamon sugar, for rolling

→ Eggnog Buttercream

10 - 1/2 cup (1 stick) unsalted butter, softened
11 - 1 1/2 cups powdered sugar
12 - 2-3 tablespoons eggnog, or more as needed
13 - 1/8 teaspoon ground nutmeg
14 - Pinch of salt

# Directions:

01 - Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the large egg and vanilla extract until well combined. Gradually add the all-purpose flour, cream of tartar, baking soda, and salt, mixing until just incorporated to form a cohesive dough.
03 - Roll rounded tablespoons of dough into balls and then roll each ball in the cinnamon sugar mixture. Place the coated balls about 5 cm (2 inches) apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
04 - In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground nutmeg, mixing until combined. Add the eggnog, 1 tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency. Add the pinch of salt and mix well.
05 - Once the cookies are completely cool, spread a dollop of eggnog buttercream onto the flat side of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies. Chill the assembled sandwich cookies in the refrigerator for at least 10 minutes to allow the buttercream to set.

# Expert Advice:

01 -
  • Uses simple ingredients already in most pantries
  • Classic snickerdoodle meets creamy eggnog filling for nostalgic holiday flavor
  • Ready to eat in about an hour including cooling
  • Perfect for making ahead for parties and gifting
02 -
  • These cookies taste even better after chilling overnight in the fridge
  • The dough and unfilled cookies can be made ahead and frozen
  • Cream of tartar truly defines the snickerdoodle flavor profile
03 -
  • Do not skip letting your butter come fully to room temperature before creaming. This will make or break your cookie texture.
  • When making the eggnog buttercream, beat the butter solo before adding any sugar so you do not get lumps. I always chill assembled cookies for several hours or even overnight to let everything meld—this is the real secret to their irresistible soft and creamy texture.

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