Eggnog Sandwiches

Allan Penn


For the cookies

  • 1 1/3 Cup  all-purpose flour
  • 3 Tablespoons  cornstarch
  • 2 Tablespoons  vanilla pudding mix
  • 1/2 Teaspoon  baking powder
  • 1/2 Teaspoon  salt
  • 1/2 Teaspoon  loosely packed freshly grated nutmeg
  • 10 Tablespoons  unsalted butter, at room temperature
  • 2/3 Cups  sugar
  • large egg yolk
  • 3/4 Teaspoons  rum extract
  • 1/4 Teaspoon  vanilla extract

For the filling

  • 6 Tablespoons  unsalted butter, at room temperature
  • 2 Teaspoons  instant vanilla pudding mix
  • 1 2/3 Cup  confectioner's sugar
  • 1/2 Teaspoon  vanilla extract
  • 1-2 Tablespoon  whole milk, or as needed


Excitement is in the air and the eggnog is flowing during the Christmas season. If you’d rather eat it than drink it, here’s eggnog in cookie form.


For the cookies



Preheat the oven to 350 degrees and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.

Mix the flour, cornstarch, pudding mix, baking powder, salt, and nutmeg together in a medium-size bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and confectioners’ sugar on medium speed until creamy. Reduce the mixer speed to low and add the egg yolk; beat in the rum extract and vanilla. By hand or using the lowest speed of the mixer, add the flour mixture.

When fully mixed, transfer the dough to a floured surface and pat or roll out to about 1/8-inch thickness. Using a 1¾ inch round cookie cutter, cut out as many rounds as you can. Gather up the scraps and gently pat them down. Continue cutting out as many circles as you can. Arrange the rounds about 1½ inches apart on the prepared baking sheets. Bake one sheet at a time for 8-10 minutes, or until the edges are lightly browned. Let cool on the baking sheets for about 4 minutes, then transfer to a wire rack to cool completely.

For the filling


In a medium-size mixing bowl, beat the butter, pudding mix, and confectioners’ sugar until light and creamy. Beat in the vanilla. Add enough milk to get a spreading consistency. Spread the underside of one cookie with about 2 teaspoons of the filling, then top base to base with another cookie. Repeat until all the cookies are sandwiched.


Calories per serving:

186 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 192g 295%
  • Carbs 489g 163%
  • Saturated 119g 597%
  • Fiber 5g 20%
  • Trans 7g
  • Sugars 334g
  • Monounsaturated 50g
  • Polyunsaturated 8g
  • Protein 23g 45%
  • Cholesterol 675mg 225%
  • Sodium 1,494mg 62%
  • Calcium 304mg 30%
  • Magnesium 48mg 12%
  • Potassium 298mg 9%
  • Iron 9mg 49%
  • Zinc 2mg 13%
  • Phosphorus 600mg 86%
  • Vitamin A 1,629µg 181%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 1mg 91%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 339µg 85%
  • Vitamin B12 1µg 14%
  • Vitamin D 5µg 1%
  • Vitamin E 6mg 31%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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