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Gingersnap and Eggnog Cream Cookie Sandwiches

December 15, 2019 by bblondie Leave a Comment

Gingersnap and Eggnog Cream Sandwich Cookies - Classic gingersnaps get a sweet upgrade with eggnog cream filling and festive sprinkles! | ButtercreamBlondie.com

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!

As usual, once I get an idea in my head (remember when I “needed” to make pumpkin scones when it was a million degrees out…), I put everything else aside a hop to it. Landed in Nashville, dropped my luggage, ran to the grocery store, and next thing the eggnog buttercream was flying!
 
Gingersnap and Eggnog Cream Sandwich Cookies - Classic gingersnaps get a sweet upgrade with eggnog cream filling and festive sprinkles! | ButtercreamBlondie.com
 
Happy to report the cookies were a huge hit, as were the red wine cupcakes! You didn’t think those were getting the boot, did you! You guys have been asking for the recipe since we shared some highlights from the workshop over on Instagram and I’m so excited to share it with you!
 
One of the things I love most about these cookies (aside from the whole whiskey thing!) is you have options, and I’m a huge fan of options. You can make these cookies 3 ways:
  1. Roll the cookies in granulated sugar or sparkling sugar before baking and leave as is. They’ll be beautiful and classic.
  2. Bake the cookies sans sugar and when they cool, dip them in dark or white chocolate, and decorate with festive sprinkles.
  3. 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!

Gingersnap and Eggnog Cream Sandwich Cookies - Classic gingersnaps get a sweet upgrade with eggnog cream filling and festive sprinkles! | ButtercreamBlondie.com
The other thing I love is you can bake the cookies and then freeze them, which is everything when you’re trying to get ahead during the holidays. You can also freeze the scooped cookie dough prior to baking and then bake a few off whenever a cookie craving strikes.
 
There’s also so many questions coming in about workshops! When, where, and how to sign up? I’m super excited to share in addition to hosting private workshops for parties of 5-10, I’ll also be hosting a limited series of “Girl’s night in” workshops open to everyone starting in January! Workshops take place right in my kitchen in Nashville, and if you love to bake, laugh and make new friends, it’s definitely for you! Dates will be announced soon (make sure you’re on the email list, as last time I did this, they sold out in record time!) and as always, if you’re looking to book a private for you & your crew, email me and we’ll make it happen!
 
As for these cookies, break out the sprinkles and get to baking! xo
Print
Gingersnap and Eggnog Cream Cookie Sandwiches

Yield: 22-24 sandwich cookies or 44-48 1/2 ounce cookies

Gingersnap and Eggnog Cream Cookie Sandwiches

Classic gingersnaps get a sweet upgrade with eggnog cream filling and festive sprinkles!

Ingredients

  • 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
  • Eggnog Cream Filling
  • 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

Instructions

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, mix together flour, salt, baking soda, ginger, cinnamon, and cloves.
  3. 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.
  4. 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.
  5. 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.
  6. For the Eggnog Filling
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

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.

3.1
https://buttercreamblondie.com/gingersnap-and-eggnog-cream-cookie-sandwiches/
Gingersnap and Eggnog Cream Sandwich Cookies - Classic gingersnaps get a sweet upgrade with eggnog cream filling and festive sprinkles! | ButtercreamBlondie.com

Filed Under: Cookies, Holiday Cookies, Holiday Favorites!

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meghanI’m Meghan, a pastry chef and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers. Whether you're looking to bake something sweet, or have us do the baking for you, we've got you covered!

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