Snickerdoodle Sandwich Cookies With Eggnog Buttercream
Ingredients
Snickerdoodles
-
4
tablespoons
unsalted butter
-
¼
cup
shortening
-
¾
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
vanilla extract
-
1⅓
cups
all-purpose flour
-
1
teaspoon
cream of tartar
-
½
teaspoon
baking soda
-
⅛
teaspoon
salt
-
2
tablespoons
granulated sugar
-
2
teaspoons
ground cinnamon
Eggnog Buttercream
-
1½
cups
powdered sugar
-
¼
teaspoon
nutmeg
-
1
pinch
salt
-
½
cup
unsalted butter
-
1-2
tablespoons
eggnog or heavy cream
Instructions
- Preheat the oven to 400°F and prepare two cookie sheets with parchment paper.
- Cream together butter, shortening, and sugar in a stand mixer, then beat in the egg and vanilla.
- Mix in flour, cream of tartar, baking soda, and salt until just combined.
- Combine 2 tablespoons of sugar with cinnamon in a small bowl.
- Scoop 36 mounds of dough, roll in the sugar mixture, and place on the baking sheets.
- Bake for 6 to 8 minutes until just golden, then allow cookies to cool completely.
- For the buttercream, whisk together powdered sugar, nutmeg, and salt.
- Cream the butter, then add the powdered sugar mixture and eggnog until desired consistency is reached.
- Pair cookies by size to create 18 sandwiches, piping the buttercream between them.
Nutrition Facts (estimated)
Servings
18
Calories
208
Total fat
10g
Total carbohydrates
30g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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