Snickerdoodle Sandwich Cookies with Eggnog Buttercream

Ingredients


Snickerdoodles
4 tablespoons unsalted butter, room temperature
1/4 cup (48g) shortening
3/4 cup (150g) sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups (187g) all-purpose flour
1 1/2 tsp baking powder
1/8 teaspoon salt
2 tablespoons white sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
1 tsp nutmeg (for rolling)



Eggnog Buttercream
1 1/2 cup (180g) powdered sugar, sifted
1/4 teaspoon nutmeg
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1-2 tablespoons eggnog (or heavy cream)


Instructions


Snickerdoodles
Preheat your oven to 400°F. Cover two cookie sheets with parchment paper or a baking mat.
In a stand mixer, using the paddle attachment, cream butter, shortening, and sugar. Beat in egg and vanilla.
Scrape down the sides and bottom of the bowl. On low, mix in flour, cream of tartar, baking soda,
and salt until just combined.
In a small bowl, mix 2 tablespoons of white sugar with the cinnamon. Scoop 36 1/2-ounce mounds of dough into balls (just over 1-inch) and roll in sugar mixture. Place on a baking sheet 1 1/2-inches apart. These are small cookies, so you should be able to fit 18-20 on a standard-size cookie tray.
Bake for 6 to 8 minutes. They are done when they are just golden and look set. You don't want them to crisp up too much since we are turning them into sandwiches.
Allow cookies to cool completely.


Eggnog Buttercream
In a small bowl, whisk together powdered sugar, nutmeg, and salt. Set aside. Cream butter and add the powdered sugar mixture and 1 tablespoon of the eggnog, beating until combined. If your frosting is too dry, mix in a little more eggnog, 1 teaspoon at a time, until you reach the desired consistency.


Assemble
Pair cookies by size, so that you have 18 sandwiches with matching halves.
The best way to fill these cookies is to "pipe" the buttercream. Spoon the buttercream into a disposable plastic bag and cut off a corner. Pipe frosting in the center your first cookie, about two-thirds of the way to the edge and then top with a second cookie and squeeze gently until the frosting comes to the edges. I recommend experimenting with a couple cookies to see how much frosting you need before finishing the entire batch.


Thank you BakingMischief for the idea!