This post was sponsored by Eagle Brand®. All thoughts and opinions are my own.
Twinkly lights, balsam candles, eggnog, cookies… it’s holiday time, friends! This is also my absolute favorite baking time of year since it is even extra cookie-focused.
One of Greg’s favorite parts of the holidays is eggnog with a little nutmeg on it, so as I was pondering what cookies to make for the cookie boxes I give out, I figured it would be great to incorporate that winter-y classic flavor.
To achieve the creamy, sweet notes you find in eggnog, I turned to Eagle Brand® Sweetened Condensed Milk. It’s made only with milk and sugar and adds wonderful flavor to both the cookie dough and the filling here. Its smooth texture and thickness gives the cookies just enough moisture without making the dough too wet.
Eggnog also has an eggy richness so we’ll use both a whole egg and an extra yolk. For warming spices, turn to cinnamon, nutmeg, and ginger and don’t be shy with them!
I decided that these cookies would be best with some filling to really accentuate the creaminess you get with a glass of eggnog. You could of course just make the cookies as-is and they will still taste delicious. I like to scoop them smaller than my typical cookie since they will be sandwiched together.
These Eggnog Sandwich Cookies will be perfect for your cookie swaps, dessert tables, or secret Santas (Who wouldn’t appreciate an edible gift?).
Xo,
Jenna
eggnog sandwich cookies
Ingredients
For the cookies:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cups (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar, plus more for rolling if you would like
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup Eagle Brand® Sweetened Condensed Milk
For the filling:
- 3/4 cup unsalted butter at room temperature
- 3 tablespoons Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 3 tablespoons eggnog (or whole milk)
- 3 cups confectioners sugar
Instructions
- Preheat the oven to 350°F. Line two cookie trays with parchment and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Add the sugar and cream until light and fluffy. Add the egg, egg yolk, vanilla extract, and Eagle Brand® Sweetened Condensed Milk, and beat on medium-high until fully incorporated.
- With the mixer on low, gradually pour the flour mixture into the butter mixture and beat until incorporated. With a spoon or small cookie scoop, scoop the dough into 1-teaspoon-sized balls, roll in granulated sugar (optional), and place on the prepared baking sheets about 3 inches apart. Bake until edges are golden, about 12–14 minutes. Remove from the oven and let cool on the trays for a couple minutes before transferring to a rack to cool completely.
- Meanwhile, prepare the filling. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, cinnamon, ginger, nutmeg, and eggnog until combined. Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
- When the cookies are no longer warm, pipe or spread some of your filling onto the insides of half of the cookies. Top with another cookie to create a sandwich and enjoy!
For another wonderful recipe using Eagle Brand® Sweetened Condensed Milk, see my Pumpking Thanksgiving Trifle.
