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Festive Eggnog Snickerdoodle Sandwich Cookies

Indulge in the holiday spirit with these scrumptious Eggnog Snickerdoodle Sandwich Cookies, featuring a luscious eggnog cream filling. This sensational recipe is bound to be a hit during the festive season!
3
50 min
TOTAL TIME
310
CALORIES
$0.32
PER SERVING
Festive Eggnog Snickerdoodle Sandwich Cookies
Ingredients
18 INGREDIENTS
24 SERVINGS
Vanilla Extract
2 tsp vanilla extract
Vanilla Extract
1 tsp vanilla extract
for the filling
Eggnog
2/3 cup eggnog
Granulated Sugar
1 cup granulated sugar
Brown Sugar
1/2 cup brown sugar
packed
Eggs
2 large eggs
Baking Soda
1/2 tsp baking soda
Ground Nutmeg
1 tsp ground nutmeg
Cream Of Tartar
2 tsp cream of tartar
Ground Cinnamon
2 tsp ground cinnamon
Cream Cheese
1 oz cream cheese
softened
Salt
salt
for the filling
Powdered Sugar
3 cups powdered sugar
Eggnog
1/4 cup eggnog
for the filling
Salt
1/2 tsp salt
All-purpose Flour
3 cups all-purpose flour
Unsalted Butter
3/4 cup unsalted butter
softened
Unsalted Butter
1/2 cup unsalted butter
softened
Directions
14 STEPS
35 min
PREP TIME
15 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 350 degrees Fahrenheit and lightly grease a large baking sheet.
2
In a large bowl, cream together 3/4 cup butter, 1 cup sugar, and brown sugar until light and fluffy, for about 2-3 minutes on high speed.
3
Add eggnog, eggs, and 1 1/2 teaspoons vanilla extract to the butter mixture, and mix until smooth.
4
In a medium bowl, whisk together flour, salt, baking soda, 1 teaspoon nutmeg, and cream of tartar.
5
Mix the dry ingredients into the wet ingredients until well combined.
6
In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.
7
Shape cookie dough into 1-inch balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the prepared baking sheet.
8
Bake for 12-15 minutes or until very lightly golden brown.
9
Allow the cookies to cool completely on wire racks.
10
For the filling, cream together 1/2 cup butter, cream cheese, and 1 teaspoon vanilla extract in a large bowl until light and fluffy, for about 2-3 minutes on high speed.
11
Add a pinch of salt, and gradually mix in powdered sugar until completely incorporated.
12
Blend in 1/4 cup eggnog, mixing on high speed until light and creamy, for approximately 3 minutes. Add more eggnog as needed to reach a smooth, spreadable consistency, but avoid making it runny.
13
Flip half of the cookies upside-down, spread with the filling, and top with a second cookie right-side up.
14
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Health Info
Macros
50g
CARBS
11g
FAT
2g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why are my Snickerdoodles flat?
How do I make my Snickerdoodles more flavorful?
Why are my Snickerdoodles hard?
Can I use baking powder instead of cream of tartar?
What can I substitute for cream of tartar in Snickerdoodles?
Why do Snickerdoodles crack on top?
Why didn't my Snickerdoodles flatten out?
Can I make Snickerdoodles without eggs?
Can I make Snickerdoodles without baking soda?
What's the origin of the name 'Snickerdoodle'?