If you’re looking for that one “must make” holiday cookie, the search is over! Gingersnap and eggnog cream cookie sandwiches hit all the right marks, and they tend to disappear quicker than you can assemble them! They’re the kind of cookie you want and expect during the holidays. The type that stays soft in the middle, while getting slightly crisp around the edges. The type that are filled with just the right amount of spices to add a little zip, and the type that are impossible to keep your hands off of, even when they’re piping hot!
I was on a flight back to Nashville from NY after Thanksgiving, making a list of everything I needed to pick up for my Girl’s Night In baking workshop when I thought to myself why aren’t you making a holiday cookie?? Red wine cupcakes are great, but we need holiday, we need sprinkles, we need eggnog! That’s when I knew my favorite gingersnap and eggnog cream sandwich cookies needed to happen!
- Roll the cookies in granulated sugar or sparkling sugar before baking and leave as is. They’ll be beautiful and classic.
- Bake the cookies sans sugar and when they cool, dip them in dark or white chocolate, and decorate with festive sprinkles.
- Go all in, make the eggnog buttercream, roll them in ALL the sprinkles, and make yourself and everyone you share them with feel all kinds of merry & bright.
If you’re wondering how good the eggnog cream filling is, let’s just say people were spatula-ing in their mouths at the workshop! A bunch of girls hopped up on boozy cookies and red wine cupcakes – it was a blast!
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 tbsp. ginger
- 1 tsp. cinnamon
- Pinch of cloves
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- 1 egg
- 1/4 cup molasses
- 1 tbsp. bourbon
- 8 ounces (2 sticks) unsalted butter, room temperature
- Pinch of salt
- 3 cups powdered sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. vanilla extract
- 4 tbsp. eggnog
- 2 tbsp. bourbon
- 1 cup holiday sprinkles
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl, mix together flour, salt, baking soda, ginger, cinnamon, and cloves.
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and molasses, followed by bourbon, and continue to mix until combined.
- Add dry ingredients and mix until combined, scraping down the bowl to make sure everything is combined. Wrap cookie dough in plastic wrap and refrigerate a minimum of 2 hours.
- Using a cookie scoop, portion out 1/2 ounce cookies and place on prepared cookie sheets. Bake for 8-9 minutes, rotating once halfway through, and removing when cookies are about 45 seconds away from done. Allow cookies to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack.
- In the bowl of an electric mixer, beat butter, salt, cinnamon and nutmeg on medium speed until softened. Add powdered sugar, 1 cup at a time, and mix on medium speed until light and fluffy.
- Add vanilla, eggnog and bourbon, and continue to mix on medium-low speed until combined. Transfer buttercream to a piping bag fitted with a large star tip and pipe filling on one side of completely cooled cookies. Top with other half and sandwich and roll in sprinkles.
- Cookies are best stored in an airtight container at room temp. They can also be stored in the fridge, but are best enjoyed at room temperature.
- If making cookies ahead: Cookie dough can be scooped and stored in an airtight container in the freezer. Baked cookies can be stored in an airtight container in the freezer with parchment or wax paper in between layers. When ready to enjoy, make the eggnog filling and fill.
Chilling he cookie dough prior to baking makes dough much easier to portion and ensures cookies bake evenly. I encourage removing cookies when they are about 45 seconds away from done because they will continue to cook as they cool on the cookie sheet.