Chocolate Eggnog Sandwich Cookies
Chocolate cutout cookies are sandwiched together with fluffy eggnog buttercream, for a treat that tastes like an Oreo made for the holidays.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
- Stand Mixer with Paddle Attachment
Ingredients
- 1 recipe No Spread Chocolate Sugar Cookies
- ¾ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- 1 ½ tsp meringue powder, optional
- 1 tsp vanilla bean paste
- ¼ tsp ground nutmeg
- 2-3 tbsp eggnog
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.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3-6 months.
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