Cinnamon Shortbread Cookies with Eggnog Buttercream sparkle with creamy eggnog buttercream sandwiched between crisp, crumbly shortbread cookies sandwich. Delicious sandwich cookies for your holiday seasonal celebrations!
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Eggnog became an American tradition in colonial times, as eggs and rum were plentiful. The warmth and spices personifies the winter holiday season. While eggnog is not my favorite drink due to the thick and super sweet flavor, it is a warm holiday flavor to incorporate into a Christmas cookie.
The star in these Cinnamon Shortbread Sandwich Cookies with Eggnog Buttercream is certainly the buttercream! The flavor of eggnog comes through well without being overpowering.
The sweetness of the eggnog buttercream is balanced well with the salty-sweetness of the shortbread cookie. Shortbread is a versatile cookie that can be dressed up with so many varieties of flavors.
If you love shortbread, check out Honey Cinnamon Shortbread Cookies!
Easy Recipe!
Shortbread cookies are so easy to make! Trick to a good flakey, crumbly cookie is chilling the dough prior to baking. This chills the butter in the dough to solidify it and prevent spreading while baking. The butter will melt slowly, the cookie then has a nice flakey texture!
Traditionally, refrigerate shortbread cookie dough for at least one to two hours prior to rolling out and cutting shapes. This takes time and it is difficult to roll out the chilled dough. When making cut out shortbread cookies, a time saving tip is roll the dough to about 1/4 inch thickness and cut the shapes. Once placed about one inch apart on the cookie sheet, refrigerate for 15-20 minutes prior to baking for a similar result.
Cinnamon Shortbread Sandwich Cookies with Eggnog Buttercream
Ingredients
- 2 Cups All-Purpose Flour
- 1 Pinch Salt
- 1 TBSP Cinnamon
- 1 Cup Butter Softened, Salted
- ⅔ Cup Brown Sugar Packed
Dusting Sugar Mixture
- ½ Cup Sugar
- 2 TSP Cinnamon
Eggnog Buttercream
- 2 Cups Confectioner's Sugar
- 2 TBSP Salted Butter Melted
- 1 TSP Vanilla
- ¼ TSP Ground Cinnamon
- ¼ Cup Eggnog + 1 TBSP
Instructions
- Preheat the oven to 325°F. Prepare two cookie sheets with silicone baking mats or parchment paper.
- In a medium bowl, combine flour, cinnamon, and salt. Set aside.
- In a stand mixer, cream together butter and sugar for about 2-3 minutes.
- Add in the flour mixture in small increments until mostly combined. Transfer the dough to a floured surface and knead until well incorporated and not crumbly.
- In a small bowl, combine ½ cup of sugar and two teaspoons of cinnamon and mix together.
- Using a tablespoon, scoop a leveled measuring spoon of cookie dough and roll into balls.
- Roll cookie balls into the sugar cinnamon mixture until well coated and place on prepared cookie sheet.
- Using the bottom of a water glass, smoosh the dough balls to about a ½ inch thick disc. Space cookies about 1 inch apart, as these do not spread much while baking.
- Using the tines of a fork, pierce two rows of holes about halfway down through the cookies.
- Continue until one sheet of cookies is complete. Refrigerate the cookies for 15 minutes prior to baking.
- Bake the cookies for 13-15 minutes, until the edges are just golden brown. Be cautious to not overbake.
- Allow to cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely.
- While the first cookie sheet chills and then bakes, prepare the second sheet of cookies to cool while the first bakes.
Eggnog Buttercream
- Combine all ingredients together, setting aside the 1 TBSP of eggnog and whip together with a hand mixer.
- Add the additional TBSP of eggnog in increments, mixing throughout to get buttercream to desired consistency. Buttercream should be the consistency of peanut butter.
- Spread a generous amount of buttercream onto one cookie and sandwich with a second.
- Store cookies in an airtight container for up to one week.
Live fully. Eat well. Bake cookies.
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