Recipe for Tasty and Festive Eggnog Sandwich Cookies

Eggnog Sandwich Cookies

It seems people are either adamantly pro- or anti-eggnog. Personally, I absolutely love it, and around the holidays, we typically have a carton in our fridge at all times. Lately, I’ve loved baking with eggnog, embracing more opportunities to enjoy the flavor! These cookie sandwiches are absolutely loaded with eggnog flavor and are a fun treat for the holiday season!

For Cookies:

  • 3/4 cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1/4 cup eggnog
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 2 1/2 cups all-purpose flour

For Rolling:

  • 1/4 cup sugar
  • 1/4 tsp. nutmeg

For Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/3 cup eggnog
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. nutmeg

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, and set aside. In a large bowl, beat together butter and sugar with electric mixer until well combined, about 2 minutes. (For all subsequent ingredient additions, beat until combined.)

Add egg and vanilla extract. Add eggnog, scraping down the sides of the bowl as needed. Add baking soda, cinnamon, nutmeg, ginger and salt. Add flour. In a small bowl, combine 1/4 cup sugar and 1/4 tsp. nutmeg. Make dough balls that are approximately 2 Tbsp. in size. Roll each ball in the sugar/nutmeg mixture and set on prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 9-10 minutes, until the edges look slightly golden. The centers will still look soft, but they will set as they cool. Cool on the baking sheets for 5 minutes and then transfer to a cooling rack to cool completely.

While the cookies bake, prepare the buttercream. In a large bowl, beat the butter with electric mixer for 1 minute. Add the powdered sugar, eggnog, vanilla and nutmeg, beating until combined and creamy. Once cookies are cooled, pipe or spread 2-3 Tbsp. of
buttercream between two cookies, repeating with all of the cookies.

Contributed by Taylor Ellingson, a local cookbook author and food blogger at Find her @greensnchocolate on Instagram.