I can’t help but get excited when I start to see the store aisles fully stocked with sweet eggnog, as it signals the most magical time of year! And what better way to get in the holiday spirit than whipping up a batch of these Baking Therapy chocolate eggnog sandwich cookies? They’re chocolatey, soft and filled with a creamy eggnog frosting. Put on your favourite holiday playlist and get baking.

Chocolate Eggnog Sandwich Cookies

Prep Time: 25 minutes
Bake Time: 8 to 10 minutes
Total Time: 33 to 35 minutes
Servings: 15 cookies

Ingredients:

Chocolate Cookies
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
1 ½ cups dark brown sugar
1 large egg
1 large egg yolk

Eggnog Filling
1 ½ sticks butter, room temperature
2 cups icing sugar
3 Tbsp eggnog
¼ tsp ground nutmeg
1 tsp vanilla extract

Directions:

1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 1 minute. Add the egg and egg yolk, one at a time, and beat together until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

Related: 20 Best Edible Gifts Under $20 That’ll Make Anyone’s Holiday Sweeter

3. Add the dry ingredients and mix until just combined, scrape down the bowl again and mix for another 10 seconds. Using a 1-inch cookie scoop, scoop balls on the lined cookie sheet. Round out the cookie balls by rolling them between the palms of your hands. Place in the freezer for 15 minutes to chill.

4. Place the cookies 2 inches apart and bake for 8-10 minutes until the cookies have spread and tops begin to crack. Let cool on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

5. While the cookies are cooling, whip up the frosting: in the bowl of a stand mixer with the whisk attachment, whisk the butter until airy, about 2 minutes. On low speed, gradually add the icing sugar. Add the eggnog, nutmeg and vanilla extract and whisk on high for 1 minute until light and fluffy.

6. Transfer filling to a piping bag with a star or round tip. Pipe the filling on the bottoms of half the cookies, place another cookie on top to create sandwiches.

Like Sabrina’s chocolate eggnog sandwich cookies? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.