Eggnog Cookie Sandwiches

By John Deetjen, Outreach Coordinator

Eggnog Sugar Cookie 3

One of the best things about the holidays is the holiday-themed cookies. Growing up, I always enjoyed dipping cookies in a cold glass of eggnog. Something about the sugariness of the cookies and the creamy, spicy flavor of the eggnog is such a great combination and always reminds me of the winter holidays.

Flash forward several years, I still enjoying this holiday treat as a vegan, thanks to companies like So Delicious who makes delicious plant-based eggnog.

This recipe is one my wife, Sam, came up with. It’s an upgrade on the cookies and eggnog concept, but made into a sandwich with two buttery shortbread cookies and a creamy eggnog cheesecake filling that’s sure to bring joy to your world these winter months!

Eggnog Sugar Cookie 2

Eggnog Sugar Cookie 1

Shortbread Cookies

Yields 10 cookie sandwiches


  • 2 ¼ cups flour
  • ⅓ cup sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of salt
  • ½ cup vegan butter—more if needed, see instructions
  • ¼ teaspoon vanilla extract
  • Sprinkles—optional

Eggnog Cheesecake Filling

  • 1 container plain vegan cream cheese—we used Daiya
  • ¼ cup vegan eggnog—we used So Delicious
  • ¼ cup sugar
  • ¼ teaspoon nutmeg


  1. Preheat oven to 310℉.
  2. In a large bowl, mix together dry ingredients.
  3. Using a fork, add vegan butter and vanilla extract. Cut the butter into the dry ingredients.
  4. Mix ingredients into a ball of dough using your hands. Add 1 tablespoon butter at a time if still crumbly.
  5. Roll ball of dough into a sheet about ⅛ inch high. Use cookie cutters to cut shapes. Alternatively, shape cookies with hands for a rustic look.
  6. Line cookie sheet with parchment paper, place cookies on the cookie sheet, and bake for 15-20 minutes.
  7. While the cookies are baking, combine all cheesecake filling ingredients and whisk thoroughly.
  8. When done baking, remove the cookies from the oven. Let cool until firm enough to handle.
  9. With a butter knife, spread the filling on a cookie and put another cookie on top. Put in refrigerator to cool for at least one hour.
  10. Enjoy alone or dunk them into a glass of non-dairy eggnog or milk.