Snickerdoodle Sandwich with Eggnog Buttercream Filling
Rich and delicious eggnog buttercream frosting snuggled inside of Snickerdoodle Sandwich Cookies makes for a perfect holiday treat!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Preheat your oven to 400°F. Cover two cookie sheets with parchment paper or a silicone baking mat.
- 2
In a stand mixer, using the paddle attachment, cream butter, shortening, and sugar. Beat in egg and vanilla.
- 3
Scrape down the sides and bottom of the bowl. On low, mix in flour, cream of tartar, baking soda, and salt until just combined.
- 4
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.
- 5
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.
- 6
Allow cookies to cool completely.
- 7
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.
- 8
Pair cookies by size so that you have 18 sandwiches with matching halves.
- 9
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.