Nog Snickerdoodle Whoopie Pies

Directions

1. 1

   Preheat oven to 350 degrees and lightly grease a large baking sheet.

2. 2

   In a large bowl cream together butter, 1 cup sugar, and brown sugar until light and fluffy (2-3 minutes on high speed).

3. 3

   Add eggnog, eggs, and vanilla and mix until smooth. In a medium bowl whisk together flour, salt, baking soda, nutmeg, and cream of tartar.

4. 4

   Add dry ingredients to wet ingredients and mix until combined.

5. 5

   In a small bowl whisk together remaining 1/4 cup sugar and cinnamon. Roll cookie dough into 1-inch balls, then roll in the cinnamon-sugar mixture and place 1-inches apart on prepared baking sheet.

6. 6

   Bake for 12-15 minutes until very lightly golden brown. Allow to cool completely on wire rack. In a large bowl cream together butter, cream cheese, and vanilla until very light and fluffy, about 2-3 minutes on high speed.

7. 7

   Add salt, and gradually add powdered sugar until completely incorporated. Add 1/4 cup eggnog and mix on high speed until light and creamy, about 3 minutes. Add more eggnog as needed to reach a smooth, spreadable consistency (but not runny).

8. 8

   Flip half of the cookies up-side down, spread with filling, then top with a second cookie right-side up. Serve immediately or store in an airtight container at room temperature up to 3 days.