Chocolate Eggnog Sandwich Cookies

A high altitude tested recipe for no spread chocolate cutout cookies filled with fluffy eggnog buttercream. These chocolate eggnog sandwich cookies taste like Oreos made for the holidays!

You might also like this no bake eggnog cheesecake, soft frosted eggnog cookies, and cardamom eggnog cake.

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Why You’ll Love This Recipe

No Spread Recipe. The chocolate cutout cookies hold their shape perfectly, without spreading.

Not Too Sweet. In spite of their name, the chocolate sugar cookies themselves aren’t all that sweet, which makes them perfect to pair with a sweeter icing or buttercream.

Tastes like the Holidays. I think of these cookies as Christmas Oreos or holiday Oreos, only so much better, since the cookies are soft, not crunchy.

Perfect for a Christmas Cookie Box. The cookies freeze beautifully, so you can bake and fill them in advance, then keep them in the freezer until Christmas.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Chocolate Cutout Cookies. I love my recipe for No Spread Chocolate Sugar Cookies. They hold their shape so well, their texture is soft and tender, and their flavor is perfectly chocolatey.
• Vanilla Bean Paste. For the eggnog buttercream, I prefer vanilla bean paste, but you can also use the same amount of vanilla extract.
• Eggnog. Choose a good quality eggnog with a great taste. My current favorite is Sprouts Organic Eggnog. It has a really good flavor, and doesn’t even contain high fructose corn syrup.

Instructions

Cookies

• Make the chocolate sugar cookies. With a 2 1/2 inch fluted cookie cutter, you should get about 38 cookies, for 19 sandwich cookies.
• Let the cookies cool completely before filling with buttercream.

Buttercream

• In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for one minute, until smooth.
• With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and nutmeg. Add the vanilla bean paste and the eggnog.
• Turn the speed up to medium, and whip for 4-5 minutes, stopping to scrape the bowl down several times, until very light and fluffy.

Assembly

• Fit a 16-inch disposable piping bag with tip 1M, and fill half full with buttercream.
• Turn half the cookies over, and pipe the buttercream onto the bottom side. Top with the other half of the cookies to make sandwiches.
• If you like, sprinkle the edges with sparkling sugar or nonpareils before the buttercream crusts over.

Recipe Variations

Instead of chocolate cutout cookies or sugar cookies, try these recipes:

• Flourless Brownie Cookies
• Chocolate Gingerbread Cookies
• Double Chocolate Chip Cookies

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

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