Description
These festive Christmas Oatmeal Cream Pies are soft, chewy cookies sandwiched with a creamy vanilla-almond filling and colorful dye-free Christmas sprinkles. Perfect for holiday gatherings or gifting, they bring a delightful blend of buttery sweetness and cozy oat texture with a fun seasonal twist.
Ingredients
Scale
Wet Ingredients
- ¾ cups (1 ½ sticks, 170 grams) salted butter, at room temperature
- 1 cup (213 grams) packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 cups (190 grams) rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (80 grams) artificial dye-free Christmas colored sprinkles (Supernatural brand)
Filling
- ¾ cup (170 grams) salted butter, at room temperature
- 2 to 2 ½ cups (226 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 to 2 tablespoons milk of choice
- ⅓ cup (53 grams) artificial dye-free Christmas colored sprinkles (Supernatural brand)
Instructions
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, brown sugar, and granulated sugar on medium speed until well combined, about 1 minute. Add the eggs, vanilla, and almond extract and mix again on medium speed until smooth and creamy, about 1 minute.
- Add the dry ingredients: Add the flour, oats, baking soda, and salt and beat on medium-low speed until just combined, about 1 minute. Add the sprinkles and mix on low speed until just incorporated into the dough.
- Chill the dough: Cover the dough with plastic wrap and place in the fridge for 30 minutes while you preheat your oven and clean up a bit.
- Preheat the oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Form the cookies: Use a small cookie scoop to grab about 1 heaping tablespoon of dough and roll into a ball with your hands. Place onto the prepared baking sheet 2 inches apart. Repeat until the baking sheet is filled, being careful not to overcrowd.
- Bake the cookies: Bake until just golden brown on the edges, 10 minutes. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough once the baking sheet cools.
- Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high speed until light and fluffy, about 1 minute. Add powdered sugar and vanilla; beat starting on low speed and increasing to high until creamy, about 1 minute. Scrape down the sides. Add 1 tablespoon of milk and beat until smooth. Add a second tablespoon if needed to reach spreadable consistency. Fold in the sprinkles gently with a spatula.
- Assemble the cream pies: Spread about 1 tablespoon of filling on the flat bottom side of a cooled cookie, leaving a small border on the edges. Top with another cookie, flat-side down, and press gently to sandwich. Repeat with all cookies.
- Store: Keep cookies in an airtight container at room temperature for 2 days, then refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- Use natural dye-free sprinkles like the Supernatural brand for best results.
- To make dairy-free, substitute vegan butter and a dairy-free milk of choice.
- To make gluten-free, use a 1:1 gluten-free all-purpose flour and gluten-free oats.
- Chilling the dough improves texture and makes the dough easier to handle.
- Make sure to cool cookies completely before filling to prevent melting of the filling.
- You can adjust the milk in the filling to achieve desired creaminess and spreadability.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
