Today’s the day, it’s Day 12 of our 12 Days of Cookies! Merry Christmas Eve to all and to all a good bite 😉! There have been so many good cookie recipes the past 12 days and I don’t even know which one is my favorite. We’re going out with a bang with these eggnog cookie sandwiches because just looking at them makes you want to take a big bite! Creamy eggnog buttercream sandwiched between 2 mini cinnamon cookies. Warm, soft, and if anything screams holidays, it’s eggnog.
For these cookie sandwiches, I used only the best eggnog I could get my hands on, Organic Valley. I use their organic whole milk in almost all my baking and it is well worth it. All their products are made from fresh cow’s milk in Wisconsin. (Go Badgers!) For my eggnog cookie sandwich recipe, I used Organic Valley Eggnog because of its rich flavor and warm spices. This post is sponsored by Organic Valley but all opinions are my own. Thanks for supporting brands like Organic Valley that make Tuesday Treats possible!
Why are these the best cookie sandwiches?
When you want cookies, what’s better than getting 2 in 1?! These eggnog cookie sandwiches are soft, stuffed with buttercream, and filled with all sorts of spices.
The cookies have a nice crispy edge and soft center. Not to forget, there is super creamy eggnog buttercream sandwiched between the two.
You need to add these to your baking list for Santa ASAP!
Ingredients You Need
- Organic Valley Eggnog
- Butter
- Sugar
- Flour
- Baking Powder
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Eggs
- Vanilla Extract
- Powdered Sugar
Making the Eggnog Cookie Sandwiches
If you still looking for an easy cookie recipe to make tonight, you need to add these to your list! They look like they might be a lot of steps, but it’s only cookies + buttercream. No nonsense!
- Line 2 large cookie sheets with parchment paper or silpats. Preheat the oven to 350 F.
- In a large bowl cream together your butter and sugar until light and fluffy. You can use a stand or hand mixer. About 2-3 minutes.
- Next, add in the vanilla and eggs. Mix until smooth.
- Add in your flour, baking powder, salt, cinnamon, and nutmeg. Continue to mix. This is when the dough will start to form. It will be somewhat soft.
- Scoop a small portion of dough in your hand and roll until smooth. I used a kitchen scale to make sure all my cookies were the same. I measured each ball to 24 grams. (You don’t have to do this, but it helps them to all be the same shape once you’re assembling.)
- Roll the cookies in cinnamon sugar and place them on your baking sheet. Bake for 10-12 minutes until lightly flattened and the edges are browned. Let cool before assembling. Do this for the rest of your cookie dough.
How to Make the Creamiest Eggnog Buttercream
The cookies are so darn good, but I think the star of the show is the buttercream. The eggnog just melts in your mouth with the cookies. I definitely know Santa would love these! 😏
The buttercream is super simple and just adds that perfect touch to these cookies.
- Add your powdered sugar and butter to a medium bowl. Beat until smooth and creamy.
- Next, add in your eggnog and vanilla extract. Continue to mix until fully combined. The buttercream should be thick, but still able to pipe.
- Add the buttercream to a large piping bag fitted with a Wilton tip 4B or 32. (You can also use different tips, this is just what I used.)
Assembling
Once your cookies are cooled, it’s time to assemble! There really is no science to it, just plop, smush, and enjoy!
- Pipe a small dollop of buttercream in the center of one of your cookies. I added a swirl around the edge so you could see it when it was done.
- Next, add another cookie on top and gently press together until the buttercream just reaches the edge.
- Chill the cookie sandwiches so the buttercream can get firm.
Secret to a Perfect Cookie Sandwich
After reading this, you’re probably like, is there anything that can really go wrong?? Well, no, but yes. These cookie sandwiches are effortless and ready to eat in less than 45 minutes! Here are the best tips to keep you on track with the perfect sandwich cookies!
- Make sure your butter is fully softened! – Too many times I have tried to rush my baking and think I can softened the butter fast, but it just isn’t the same. If you are really in a pinch the best trick I’ve found is microwaving the butter in 10 seconds incremenets. I usually just do it once, but if it’s frozen it might take 2 times. Just make sure to not melt it too much because this will also affect the dough.
- Measure your dry ingredients correctly! – Be careful not to add too much flour or baking powder because this can really mess up your cookies.
- Since the cookies are small, keep your eye on them from burning on the bottom too fast. – The smaller something is, the faster it will cook so jsut keep that in mind.
- Make sure the cookies are fully cooled before adding the buttercream. – If you add the buttercream too fast, it could melt in between the warm cookies. 😢
- Keeping your finished cookie sandwiches in the fridge is the best option. – Although it seems wrong, it is best to keep the cookie sandwiches in the fridge because this will help the buttercream to stay stable along with keeping it fresh. The cookies might slightly harden, but just let them sit out before eating.
Can I make these gluten-free?
Yes! The only thing holding you back from making these gluten free is the flour.
Replace the flour with gluten free baking flour. I’ve found the best option to be Bob’s Red Mill 1-1 Gluten Free Baking Flour. You can find it at your local grocery or online.
Extra Tips to Keep in Mind
- Don’t skimp on the eggnog buttercream! – The eggnog is the star of the show, you’re gonna want heaps of it.
- Don’t forget to roll your cookies in cinnamon sugar. – This will give the cookies that nice sugary crisp outside after baking.
- Don’t let those cookies stick to the pan. Add parchment or a Silpat to the cookie sheet before baking.
Troubleshooting your cookie sandwiches
- My cookies burned! – You probably baked the cookies for too long. Keep your eye on them since they are smaller than other cookies.
- The cookies spread a lot! – Your oven might have been too hot, or your dough wasn’t firm enough. Next time, make sure you measure everything correctly and the oven temp is right.
- The buttercream oozed out the side after I piped them! – Your cookies were probably too warm still and need to be fully cooled before adding the buttercream.
How to store your Eggnog Cookie Sandwiches
After all that hard work, it’s time to store your eggnog cookie sandwiches.
Add them to an airtight container and store in the fridge for 4-5 days.
Want more of my favorite eggnog recipes, view my:
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016
Eggnog Cookie Sandwiches
Course: Cookies, HolidayCuisine: DessertDifficulty: Easy16
servings20
minutes10
minutesThese eggnog cookie sandwiches are a little holiday bundle of flavor in your mouth. Soft cinnamon cookies, creamy eggnog buttercream, and you get 2 in 1! Add these to your list for Santa.
Ingredients
- Cinnamon Spice Cookies
2 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened (2 sticks)
1 cup sugar
2 eggs
1 tbsp vanilla extract
- Eggnog Buttercream
1/4 cup Organic Valley Eggnog
2 cups powdered sugar
1 tsp vanilla extract
- Cinnamon Sugar
1/2 cup sugar
2 tsp ground cinnamon
Directions
- Cinnamon Spice Cookies
- Line 2 large cookie sheets with parchment paper or silpats. Preheat the oven to 350 F.
- In a large bowl cream together your butter and sugar until light and fluffy. You can use a stand or hand mixer. About 2-3 minutes.
- Next, add in the vanilla and eggs. Mix until smooth.
- Add in your flour, baking powder, salt, cinnamon, and nutmeg. Continue to mix. This is when the dough will start to form. It will be somewhat soft.
- Scoop a small portion of dough in your hand and roll until smooth. I used a kitchen scale to make sure all my cookies were the same. I measured each ball to 24 grams. (You don’t have to do this, but it helps them to all be the same shape once you’re assembling.)
- Roll the cookies in cinnamon sugar and place them on your baking sheet. Bake for 10-12 minutes until lightly flattened and the edges are browned. Let cool before assembling. Do this for the rest of your cookie dough.
- Eggnog Buttercream
- Add your powdered sugar and butter to a medium bowl. Beat until smooth and creamy.
Next, add in your eggnog and vanilla extract. Continue to mix until fully combined. The buttercream should be thick, but still able to pipe. - Add the buttercream to a large piping bag fitted with a Wilton tip 4B or 32. (You can also use different tips, this is just what I used.)
- Assembly
- Pipe a small dollop of buttercream in the center of one of your cookies. Next, add another cookie on top and gently press together until the buttercream just reaches the edge.
- Chill the cookie sandwiches so the buttercream can get firm.
Notes
- Let the cookies fully cool before assembling, otherwise the buttercream could melt.
- You don’t have to use a piping bag and tip if you don’t have any. You could easily use a spoon or plastic bag to pipe instead.