Eggnog Sandwich Cookies | The Squeaky Mixer

Eggnog Sandwich Cookies

These cookies are so deliciously warm, sweet, spiced, and tender. They make for the perfect Holiday Cookie whether you’re hosting a party, giving goodie bags to co-workers, part of a cookie swap, baking with family, WHATEVER it is that you have going on this Holiday season, these cookies are the perfect dessert.

Eggnog Sandwich Cookies | The Squeaky Mixer

These cookies are a classic, soft, buttery, perfectly sweet, and tender sugar cookie. The filling is spiced too perfection with cinnamon, nutmeg, and cloves. Then to bring it up a notch instead of using heavy whipping cream like most buttercream recipes, we are using eggnog. These are the coziest, most delicious cookies for your Holiday season.

Eggnog Sandwich Cookies | The Squeaky Mixer

Stamping Your Cookies

I purchased my cookie stamp from Home Goods but you can find them on Amazon too. My cookie stamp came with 4 interchangeable imprint patterns that I can switch in and out to use when needed. Be sure to really press your stamp into the cookie dough enough to make a noticeable impression on each cookie. If your dough is too hard after ocming out of the fridge to make an impression that shows up, let it sit out for a few minutes to soften a bit so you’ll be able to make a more noticeable impression.

Eggnog Sandwich Cookies | The Squeaky Mixer

Eggnog Spices

Eggnog is spiced with cinnamon, cloves, vanilla, and nutmeg. Together these spices work in perfect harmony to make the deliciously warm and sweet eggnog that we all know and love.

  • Cinnamon – cinnamon has a very distinct smell and flavor. The scent is comforting and warm and of course, spicy. Cinnamon is not too overpowering when used in a reasonable ratio and can take so many of our delicious baked goods to the next level.
  • Cloves – Cloves are strong and sweet both in flavor and aroma. The spice has a hint of earthiness and is very bold in flavor. A little bit goes a long way for this spice so it’s best to use it in moderation. You can always start off with a small amount of this spice and add more if needed.
  • Vanilla – Ahhh vanilla. Every bakers best friend. Vanilla is the classically warm, sweet aroma that we all stop and pause to smell before adding it to our baked goods. This ingredient is a staple in most households and is extremely versatile. The rich, sweet flavor vainlla presents in our baked goods can vary depending on the quality.
  • Nutmeg – Nutmeg is extremely fragrant and has a slightly sweet and nutty flavor and scent. Nutmeg is a very potent flavor that is extremely versatile in the kitchen and can add such depth and flavor to your baked goods.
Eggnog Sandwich Cookies | The Squeaky Mixer
Eggnog Sandwich Cookies | The Squeaky Mixer

I am having so much fun creating these Holiday recipes and I would love for you all to let me know what you’d like to see next. Interact with me on social media and comment what you’d like to see next!

Eggnog Sandwich Cookies | The Squeaky Mixer

I hope you all have a lovely, safe, cozy, Holiday season filled with so much love…and cookies ❤️

Eggnog Sandwich Cookies

Recipe by Maddison Koutrouba –
4.8 from 5 votes


Prep time


Cooking time


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  • 2 cups all-purpose flour

  • 1/4 tsp. salt

  • 1/4 tsp. baking powder

  • 1/2 cup butter

  • 1/2 cup sugar

  • 1 egg, room temperature

  • 2 tsp. vanilla extract

  • Eggnog Buttercream Filling
  • 1/2 cup unsalted butter, room temperature

  • 2 1/2 cups confectioner’s sugar

  • 2 tsp. vanilla extract

  • 1/2 tsp. cinnamon

  • 1/4 tsp. nutmeg

  • 1/4 tsp. ground cloves

  • 3-4 Tbsp. eggnog


  • In a medium sized bow, whisk together the flour, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and the sugar until the mixture is light and fluffy, and creamy. Abut 2 minutes. Be sure to scrape down the sides of the bowl as you mix.
  • Add in the egg and vanilla. Continue to mix and scrape down the sides of the bowl to ensure that everything is combining evenly.
  • Add the dry ingredients to the wet and mix until a nice, soft dough forms and starts to pull away from the sides of the bowl.Scrape down the sides of the bowl, and let the dough mix a few seconds longer to ensure that everything has been combining evenly.
  • Transfer the dough to parchment paper an flatten it into a disc. Place another piece of parchment paper on top of the dough and roll it rough to about 1/8″ thickness.
  • Place the rolled out dough on a cookie sheet and transfer to the fridge for at least 2 hours or over night.
  • Once the dough has chilled, this is optional but you can use a cookie stamp to make an imprint on each cookie then use a circle cookie cutter to cut the cookie to fit the shape of the imprint. Only half of the cookies will need imprints since the bottom side won’t be seen.
  • Preheat the oven to 375 degrees F and place each cookie 1 1/2″ apart from each other on a cookie sheet fit with parchment paper.
  • Bake for 8-10 minutes or until the cookie is golden brown. Allow the cookies to cool completely on a wire rack before decorating.
  • Eggnog Buttercream filling
  • To make the filling use as stand mixer fit with the whisk attachment or a hand held electric mixer to cream together the butter, confectioner’s sugar, spices, vanilla and the eggnog (one tablespoon at a time).
  • Mix until the buttercream is nice and fluffy and smooth. Scrape down the sides of the bowl to ensure that everything is combining evenly.
  • Once the cookies have cooled, transfer the buttercream to a piping bag and fill the bottom side of a non-imprinted cookie. Place an imprinted cookie on top. Repeat this step for each cookie.
  • Enjoy!
  • Storing Eggnog Sandwich Cookies
  • These cookies should be stored in the fridge sealed in a container or baggie and can last up to one week. They can also be stored sealed in the freezer or up to three months. Before serving allow the cookies to come to room temperature to be best enjoyed.

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  1. So not sure what happened but my dough turned out too crumbly. I put in exact ingredients and scrapped sides several times.

    1. Hi there – I’m sorry to hear that. I promise I test every recipe several times before sharing and have also seen a lot of people enjoy making this recipe on their own. I would double check the ingredient measurements as well as ensure that the butter you used was at room temp or slightly softened. Sometimes using cold ingredients can make it harder for the dough to come together nicely. Please let me know if I can answer any questions you might have and I hope you have a happy holiday season!!