Snickerdoodle Sandwich with Eggnog Buttercream Filling

Name: Snickerdoodle Sandwich with Eggnog Buttercream Filling
Total time: 45 min
Yield: 18 serving
Ingredients: 4 tablespoons (2oz) unsalted butter; 1/4 cup (48g) shortening; 3/4 cup (150g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/3 cups (187g) all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2 tablespoons (25g) granulated sugar; 2 teaspoons ground cinnamon; 1 1/2 cup (180g) powdered sugar; 1/4 teaspoon nutmeg; pinch of salt; 1/2 cup (4oz) unsalted butter; 1-2 tablespoons eggnog

User Reviews

5.0

3 reviews

Excellent

Total Time
45 mins
Servings
18
Calories
208 kcal
Course
Dessert

Snickerdoodle Sandwich with Eggnog Buttercream Filling

Jack Kelley

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Rich and delicious eggnog buttercream frosting snuggled inside of Snickerdoodle Sandwich Cookies makes for a perfect holiday treat!

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Ingredients

Servings

Snickerdoodles

4 tablespoons (2oz) unsalted butter room temperature
1/4 cup (48g) shortening
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups (187g) all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons (25g) granulated sugar
2 teaspoons ground cinnamon

Eggnog Buttercream

1 1/2 cup (180g) powdered sugar sifted
1/4 teaspoon nutmeg
pinch of salt
1/2 cup (4oz) unsalted butter softened
1-2 tablespoons eggnog or heavy cream

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Instructions

Snickerdoodles

Preheat your oven to 400°F. Cover two cookie sheets with parchment paper or a silicone baking mat.
In a stand mixer, using the paddle attachment, cream butter, shortening, and sugar. Beat in egg and vanilla.
Scrape down the sides and bottom of the bowl. On low, mix in flour, cream of tartar, baking soda, and salt until just combined.
In a small bowl, mix 2 tablespoons of sugar with the cinnamon. Scoop 36 1/2-ounce mounds of dough into balls (just over 1-inch wide) and roll in sugar mixture. Place on a baking sheet 1 1/2-inches apart. These are small cookies, so you should be able to fit 18-20 on a standard-size cookie tray.
Bake for 6 to 8 minutes. They are done when they are just golden and look set. You don't want them to crisp up too much since we are turning them into sandwiches.
Allow cookies to cool completely.

Eggnog Buttercream

In a small bowl, whisk together powdered sugar, nutmeg, and salt. Set aside. Cream butter and add the powdered sugar mixture and 1 tablespoon of the eggnog, beating until combined. If your frosting is too dry, mix in a little more eggnog, 1 teaspoon at a time, until you reach the desired consistency.

Assemble

Pair cookies by size so that you have 18 sandwiches with matching halves.
The best way to fill these cookies is to "pipe" the buttercream. Spoon the buttercream into a disposable plastic bag and cut off a corner. Pipe frosting in the center your first cookie, about two-thirds of the way to the edge and then top with a second cookie and squeeze gently until the frosting comes to the edges. I recommend experimenting with a couple cookies to see how much frosting you need before finishing the entire batch.