Description
Delightful snickerdoodle cookies infused with eggnog flavors and creamy buttercream filling, perfect for the festive season.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cinnamon sugar, for rolling
- 1/2 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar
- 2–3 tablespoons eggnog, or more as needed
- 1/8 teaspoon ground nutmeg
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add in flour, cream of tartar, baking soda, and salt until a cohesive dough forms.
- Roll rounded tablespoons of dough into balls and coat in cinnamon sugar.
- Place on prepared baking sheets about 2 inches apart. Bake for 9-11 minutes until edges are golden brown.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar and ground nutmeg.
- Slowly mix in eggnog until smooth, adding a pinch of salt.
- Spread buttercream on the flat side of one cookie and top with another to form a sandwich. Chill for at least 10 minutes before serving.
Notes
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze unfilled cookies and make frosting fresh before serving.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg