Description
Delight in the festive flavors of Eggnog Sandwich Cookies, featuring spiced eggnog-infused cookies sandwiched with a creamy, nutmeg-spiked eggnog buttercream. Perfect for holiday gatherings or a cozy winter treat, these soft, flavorful cookies combine warm spices and the classic rich taste of eggnog in every bite.
Ingredients
Cookie Ingredients
- 300 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 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
Buttercream Ingredients
- 115 g unsalted butter, softened to room temperature
- 150 g powdered sugar
- 1/2 teaspoon ground nutmeg
- 75 g eggnog, room temperature
- 1 teaspoon rum (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this flour mixture aside for now.
- Prepare Butter Mixture: In a separate large mixing bowl, beat the softened butter with an electric hand mixer until very creamy. Add the granulated sugar and brown sugar, and continue beating until the mixture is fluffy and light, about 3 minutes. Then, add the egg and beat until incorporated. Finally, add the eggnog and vanilla extract and mix well to combine all wet ingredients thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. When the dough becomes too thick, switch to a spatula and fold everything together gently to ensure an even dough.
- Scoop Dough: Using a small or medium cookie scoop, drop balls of cookie dough onto the prepared baking sheet, leaving approximately 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven. Bake the cookies for 8 to 10 minutes, or until the bottom edges start to lightly brown. The cookies will appear puffy when done but will deflate and flatten as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Allow them to cool completely before assembling the sandwich cookies.
- Prepare Eggnog Buttercream: In a clean mixing bowl, beat the softened butter with an electric hand mixer until very creamy and pale in color. Gradually add the powdered sugar and ground nutmeg, beating for about 5 minutes until the buttercream is smooth and creamy. Scrape down the sides of the bowl as needed.
- Add Liquids to Buttercream: Add the eggnog and optional rum to the buttercream. Beat the mixture for another 5 minutes or until it becomes creamy, fluffy, and well combined, scraping down the bowl occasionally.
- Assemble Sandwich Cookies: Transfer the buttercream into a piping bag and cut the tip off. Pipe a generous dollop of buttercream onto the center of one cookie. Gently press a second cookie on top to form a sandwich, making sure the buttercream spreads near the edges but does not overflow.
Notes
- For best results, ensure that all dairy ingredients are at room temperature before beginning.
- The rum in the buttercream is optional and can be omitted for children or those avoiding alcohol.
- Store the cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Allow cookies to cool completely before adding buttercream to prevent melting.
- If eggnog is unavailable, substitute with milk blended with a pinch of cinnamon and nutmeg.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
