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Eggnog Snickerdoodle Sandwich Cookies

Soft, spiced snickerdoodle cookies sandwiched with creamy eggnog buttercream — the ultimate festive holiday treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 18 sandwich cookies
Course: Cookie, Dessert
Cuisine: American, Holiday
Calories: 230

Ingredients
  

Cookies
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
Cinnamon-Sugar Coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
Eggnog Buttercream
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 3 tbsp eggnog
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cinnamon
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Wire rack
  • Piping bag (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg together in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until smooth.
  4. Mix in dry ingredients just until combined. Scoop dough, roll in cinnamon-sugar coating, and place on baking sheet.
  5. Bake 9–11 minutes, then cool completely on wire racks.
  6. Beat butter, powdered sugar, eggnog, nutmeg, cinnamon, and vanilla until fluffy for the frosting.
  7. Spread or pipe frosting onto one cookie and sandwich with another. Dust lightly with cinnamon sugar and serve.

Notes

For extra holiday flair, drizzle with white chocolate or sprinkle edible glitter before serving.