These eggnog sandwich cookies are made with two fluffy and cakey eggnog spiced cookies with eggnog buttercream in the middle. They're a fun way to incorporate the flavours of eggnog into your holiday baking!
Jump to:
Notes from the baker
These eggnog sandwich cookies are a fun way to incorporate eggnog and eggnog flavours into a baked good. They're not overly eggnog-y but they do have a lightly spiced flavour.
You can make them as big or small as you want but I would recommend making them on the small side since they're already made up of two cookies to begin with.
You could even make a variation of these single cookies and pipe the buttercream on top. That would look super cute too!
Why you'll love this recipe
- Fluffy eggnog cookies. These cookies are soft, fluffy, and cake-like.
- Creamy spiked eggnog buttercream. The buttercream frosting can be used as a a filling between the cookies or as a frosting on top.
- Festive spiced flavour. The warming nutmeg and eggnog flavours are perfect for the holidays.
- Two cookies in one! The only thing better than one cookie is two 🙂
Tools
- Electric hand mixer - A hand mixer or stand mixer is an essential tool especially when making buttercream frosting.
- Cookie scoop - Using a scooper to portion out the cookie dough ensures all the cookies are the same size, especially important in this recipe because you need pairs of cookies to match in size and shape. I used a 3-tablespoon cookie scoop but I found that it was a bit too big and made very big sandwich cookies. I'd recommend going a little smaller.
- Baking sheet - Use any baking sheet or baking tray to bake your cookies.
- Piping bag - You'll need this to pipe the buttercream in between the cookies. No need for a piping tip unless you want a rosette design.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground nutmeg - This is an essential spice to boost the eggnog flavour. Don't skip it!
- Salt
- Unsalted butter - This should be softened to room temperature.
- Granulated sugar
- Brown sugar
- Egg - This should be at room temperature.
- Eggnog - This should also be at room temperature to prevent the batter from curdling. Use your favourite full-fat eggnog.
- Vanilla extract
- Powdered sugar
- Rum (optional) - You can use rum or rum extract. If using rum extract, decrease the amount by half. This gives the buttercream a kick and boozy spiced flavour but it's not required.
Tips for making the best eggnog sandwich cookies
- Use room temperature ingredients. Don't forget to let your eggnog come to room temperature before adding it to the cookie batter or the buttercream. This is important! Cold eggnog (or eggs or butter) will cause the butter to solidify into little chunks and the mixture will curdle.
- Don't overbake. Overbaking can cause these cookies to be too dry and cakey. They should still be very soft and slightly underdone when you take them out of the oven with only the bottom edges of the cookies beginning to lightly brown. As they cool, they will firm up and become soft and chewy.
- Beat the buttercream frosting for a long time. Beat your butter for about 5 minutes before you even add the sugar or anything else. I usually mix it for at least 5 minutes after each addition of ingredients. A stand mixer is great for making buttercream because you can just leave it running. This is the key to smooth and silky buttercream.
Storage
These eggnog sandwich cookies can be stored in an airtight container in the fridge for up to 3 days. Let the cookies come back to room temperature before eating.
Leftovers can be frozen in an airtight container or freezer bag for up to 1 month. Thaw in the fridge overnight or at room temperature for several hours before eating.
Frequently asked questions
Your eggnog or other ingredients were most likely too cold when they were added to the mixture causing the balance between the fats and liquid to split. Luckily, it's fixable. If your buttercream is curdled, place the mixing bowl into a water bath with warm water to gently heat the mixture up. Keep mixing it around until it becomes smooth and creamy again.
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cookie recipes to try
- Gingerbread Sandwich Cookies with Ginger Cream Filling
- Cranberry Linzer Cookies
- Salted Caramel Chocolate Linzer Cookies
- Hazelnut Linzer Cookies
Recipe
Eggnog Sandwich Cookies
Equipment
Ingredients
Eggnog Cookies
- 300 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 170 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 65 g eggnog, room temperature
- 1 teaspoon vanilla extract
Eggnog Buttercream
- 115 g unsalted butter, softened to room temperature
- 150 g powdered sugar
- ½ teaspoon ground nutmeg
- 75 g eggnog, room temperature
- 1 teaspoon rum, optional
Instructions
Eggnog Cookies
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Flour mixture: In a large bowl, stir together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and brown sugar and beat until creamy and fluffy, about 3 minutes. Add the egg and beat until combined. Finally, add the eggnog and vanilla extract and beat until combined.
- Combine flour and butter mixtures: Add the flour mixture to the butter mixture and mix on low speed until just combined. Switch to a spatula to finish mixing the dough at the end when it becomes too thick.
- Scoop dough: Use a small/medium cookie scoop to scoop the cookie dough. Release the cookie dough balls onto your lined baking sheet, leaving about 2" in between each cookie.
- Bake: Bake cookies for about 8-10 minutes or until the bottom edges just begins to lightly brown. The cookies will look puffy but will deflate and flatten as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Eggnog Buttercream
- Beat mixture: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy and pale in colour. Add the powdered sugar and nutmeg and beat until smooth and creamy, about 5 minutes, scraping down the bowl at least once.
- Add liquids: Add the eggnog and rum and beat until creamy and fluffy, about another 5 minutes, scraping down the bowl as needed.
- Pipe buttercream: Transfer the buttercream to a piping bag and cut the tip of the bag off. Pipe a generous dollop of buttercream in the middle of one cookie. Gently press a matching cookie on top until the buttercream squishes out to but not past the edges of the cookies.
Leave a comment or review