If you are looking for that one “must make” holiday cookie, look no further my friends. These gingersnap and eggnog cream sandwiches hit all the right marks, and they seem to disappear very quickly! A gingersnap that slightly crisps around the edges while staying soft and chewy in the center is enough to make me swoon, but when you sandwich them with eggnog buttercream, I don’t even have words.
These started out with me wanting to upgrade my gingersnap recipe. After a ridiculous amount of testing, I came up with a gingersnap that remained soft in the center, and had just the right amount of spices to keep it both sweet and sassy at the same time. At that point I figured the only way to make this better would be to add a cream filling, and so I busted out the good stuff to make some eggnog buttercream. The cinnamon and nutmeg balance out the sweetness of the buttercream, and the booze gives it a kick that makes it pop. If you’re wondering just how good the filling is, let’s just say people were spatula -ing into their mouths at cookie class the other night!
They were a huge hit at cookie class, as were the spiked mint milanos which are coming your way next week! I just want to say a quick thank you to everyone who came out for the class and How2heroes for having me! I’ll try to get some photos up soon so you guys can see the cookie madness that went down. A bunch of people hopped up on sugar and boozy hot cocoa – good times! As for these cookies, put them on your list. Make them this weekend, or better yet, make them tonight!
- 4 ounces unsalted butter, room temp
- 1 cup light brown sugar
- 1 egg
- 1/4 cup molasses
- 2 cups AP flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon ginger
- 1 teaspoon cinnamon
- pinch cloves
- 8 ounces unsalted butter
- 2 & 3/4 cups powdered sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 4 Tablespoons eggnog
- 2 Tablespoons whiskey - I used Jack Daniels
- Cream butter and sugar till light and fluffy.
- Add egg and mix to combine.
- Add molasses.
- Mix in flour, baking soda, ginger, cinnamon, cloves, and salt.
- At this point I wrap cookie dough in plastic wrap and refrigerate a few hours - over night. You can also just scoop and bake them right away. I talk more about this in the notes.
- Scoop cookies using a half ounce cookie scoop. At this point you can freeze the cookie dough to get ahead or you can also bake it. Remember: cookies will always bake more evenly & keep their shape when the dough is cold.
- Bake at 350 degrees for 8-10 minutes rotating once halfway through. You want to take these out of the oven when they first start to crack.
- Cream butter and sugar.
- Add cinnamon and nutmeg.
- Start adding the eggnog and whiskey one tablespoon at a time.
- Once filling is fully mixed, fill the piping bag.
- Fill the cooled cookies and refrigerate for a bit.
As I stated above, you can scoop & bake cookies right away, I just always wrap my dough in plastic and refrigerate over night. Chilled dough is much easier to scoop and when the dough is cold, it bakes evenly and all the cookies keep their shape.
I freeze scooped cookie dough to get ahead. This way anytime I need cookies, I just pull from the freezer and bake them off.
You want to take the cookies out of the oven when they are about 45 seconds away from done because they will continue to cook when you take them out. The edges should be slightly crisp while the centers remain chewy.
For the eggnog buttercream I used Jack Daniels. You can also use bourbon.