The Twelve Days of Cookies – Snickerdoodle Sandwich Cookies with Eggnog Buttercream
When I was little, I remember seeing Eggnog in the refrigerator every Christmas. What I don’t remember is ever seeing anyone drink it. Ever. It did end up disappearing, someone was drinking it….I know that someone was not me. Eggnog just didn’t sound very tasty.
Until today I never tried it, my husband and I had a conversation about this just last week. And we both agreed Eggnog doesn’t sound like something that was on our bucket list. But then I started to wonder…..maybe we were missing something. So, I bought it. It’s thick like whipping cream. A little too thick to drink by itself.
I decided to give it a little enhancement and turn it into a buttercream filling for Snickerdoodles. This was a good idea!
A helpful hint….make the buttercream the day before and let it set up overnight. This will help keep the sandwich from smushing together when you take a bite.
Snickerdoodle Sandwich Cookies with Eggnog Buttercream
Makes approximately 1 1/2 dozen sandwich cookies
For the eggnog buttercream:
1 cup unsalted butter at room temperature
5-7 cups confectioners’ sugar
3/4 cups eggnog (I used a commercial eggnog)
For the cookies:
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
8 tablespoons cinnamon/sugar for sprinkling
In the bowl of an electric mixer, beat the butter until light and fluffy. Add 4 cups of the sugar and eggnog and continue beating the mixture on medium speed until smooth. Gradually add the remaining sugar, 1 cup at a time, beating until smooth each time and the buttercream is thick enough to be of good spreading consistency. (You may not need all the sugar.)
Store the buttercream in an airtight container at room temperature.
In a small bowl, whisk together the flour, cream of tartar, baking soda and salt.
In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and continue beating until the mixture is smooth. Add the eggs one at a time and mix to combine. Add the milk and vanilla, beat well. Slowly add the dry ingredients and mix thoroughly to combine.
Cover the dough and chill for 2 hours.
Preheat the oven to 350 degrees.
Using a teaspoon, drop the dough onto a baking sheet lined with parchment paper leaving several inches between each cookie. Sprinkle with the cinnamon/sugar and bake for 12-14 minutes.
Cool the cookies for two minutes and then move to a wire rack to cool completely.
Spread the bottom of one cookie with a generous amount of the buttercream (or use a pastry bag fitted with large star tip to fill the cookie) and place a second cookie on top.
The cookies are best eaten within 4 days.