There’s something about the playful colors and classic flavors in this **Christmas Oatmeal Cream Pie Cookies Recipe** that instantly brings holiday cheer to your kitchen. Soft, chewy oatmeal cookies sandwiched with creamy, dreamy frosting—what’s not to love about these festive treats?
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Oatmeal Cream Pie Cookies Recipe
- Top Tip
- How to Serve Christmas Oatmeal Cream Pie Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Oatmeal Cream Pie Cookies Recipe
Why You'll Love This Recipe
I remember making these cookies for my family’s Christmas gathering last year, and honestly, they disappeared faster than I could say "Santa’s coming to town." There’s a wonderful nostalgic feel here, combined with a modern twist like the sprinkle-filled dough and filling that make these cookies irresistible.
- Perfect Holiday Vibes: With colorful, dye-free Christmas sprinkles in both the cookie dough and the filling, these cookies instantly brighten any cookie platter.
- Soft & Chewy Texture: The oats add a lovely chewy bite that balances the creamy filling perfectly—these aren’t your average plain sugar cookies.
- Easy To Customize: Whether you’re dairy-free, gluten-free, or just want to get creative with the filling flavors, this recipe adjusts smoothly.
- Make-Ahead Friendly: You can prep these in advance, freeze, and enjoy later, making holiday stress a lot more manageable.
Ingredients & Why They Work
This recipe nails the balance of flavors and textures. The combination of oats, vanilla, and almond extracts really gives it that classic cream pie vibe, while the sprinkles add just the right festive crunch. Plus, using natural-colored sprinkles keeps it bright and family-friendly.
- Salted butter:The richness from salted butter helps deepen the flavor, while the salt enhances the sweetness just right. Plus, having it at room temperature makes the creaming process smoother.
- Light brown sugar:Adds moisture and a subtle caramel undertone that makes the cookies tender.
- Granulated sugar:Balances the moisture from brown sugar and helps achieve a light crumb.
- Eggs:Bind the ingredients to create structure and help the cookies rise slightly.
- Vanilla and almond extract:These two extracts add depth and a warm, nutty aroma that’s key in oatmeal cream pies.
- All-purpose flour:The base that provides stability and texture—feel free to use gluten-free 1:1 flour for allergies.
- Rolled oats:Classic for oatmeal cookies; they offer chewiness and nuttiness, and using good quality oats makes all the difference.
- Baking soda:Leavens the cookies so they’re soft but not cakey.
- Kosher salt:A pinch to balance sweetness; Himalayan or sea salt works well if you don’t have kosher.
- Christmas colored sprinkles (dye-free):These natural sprinkles bring a fun look without artificial dyes, which is especially great if you're baking for kids.
- Powdered sugar:Creates the sweet, silky texture in the filling that's easy to spread.
- Milk of choice:Just enough to loosen the filling to that perfect fluffy consistency.
Make It Your Way
One of my favorite things about this Christmas Oatmeal Cream Pie Cookies Recipe is how easy it is to tweak. For example, swapping almond extract for peppermint extract gives these a fresh holiday twist that my family loved last year!
- Variation: Try using dairy-free butter and oat milk to make it vegan-friendly without sacrificing flavor or texture—in my experience, the dough and filling still come together silky and rich.
- Sprinkle swap:If you want to switch up the colors or add a bit more crunch, feel free to toss in crushed nuts or cinnamon chips instead of the sprinkles.
- Seasonal spices:Adding a pinch of cinnamon or pumpkin pie spice to the dough gives it a warming holiday vibe.
Step-by-Step: How I Make Christmas Oatmeal Cream Pie Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by creaming your softened butter with both the light brown sugar and granulated sugar. I use my stand mixer’s paddle attachment for this, mixing on medium speed until the mixture looks fluffy and smooth — about a minute or so. This step sets the stage for soft, tender cookies by incorporating air to give them that light texture.
Step 2: Mix in the Eggs and Extracts
Next, add in the eggs one at a time, followed by the vanilla and almond extracts. Mix again until the batter looks creamy and perfectly combined. This is the aroma moment when your kitchen starts smelling like Christmas!
Step 3: Combine Dry Ingredients, Then Add Sprinkles
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Add this mix to your wet ingredients on medium-low speed—be careful not to overmix to keep the texture just right. Finally, add in those festive dye-free sprinkles and mix just until they’re evenly swirled through the dough.
Step 4: Chill the Dough
Trust me, chilling the dough is a game-changer. Cover it tightly with plastic wrap and pop it in the fridge for about 30 minutes. This rest time helps prevent the cookies from spreading too much in the oven and keeps them perfectly chewy.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a small cookie scoop or spoon out about one heaping tablespoon of dough, then roll into balls with your hands. Place the balls 2 inches apart—cookies will spread just slightly, giving you a nice round shape. Bake for 9 to 10 minutes, until the edges are a gentle golden brown.
Step 6: Make the Creamy Filling
While your cookies cool, whip up the filling. Beat the softened butter on high until fluffy, then gradually mix in powdered sugar and extracts. Add milk a tablespoon at a time until it’s silky and spreadable. Fold in more sprinkles for fun color and texture—it’s like a party in your frosting bowl!
Step 7: Assemble Your Cookie Sandwiches
Once the cookies are cool, spread filling on the flat side of one cookie, leaving a tiny border so the filling doesn’t spill out. Press another cookie on top, gently squeezing to adhere. The result? Adorable, festive cream pies that look just as good as they taste.
Top Tip
From baking these cookies multiple holiday seasons in a row, I’ve learned a few tricks to get perfect results every time—even if you’re new to oatmeal cream pies!
- Chill the dough: Don’t skip this step. It improves texture and flavor by firming up the fats for less spreading and deeper, more developed flavors.
- Don’t overbake: Pull the cookies out just as the edges turn golden but the centers still look soft. They’ll firm up as they cool for that chewy perfect bite.
- Room temperature butter: Whether creaming or frosting, using butter at room temp is key for smooth mixing and creamy texture.
- Spread filling evenly: Leaving a small border on the edges when filling makes sandwiching neater and prevents messy filling oozing out.
How to Serve Christmas Oatmeal Cream Pie Cookies Recipe
Garnishes
I usually keep it simple by topping cookie plates with a light dusting of powdered sugar or extra sprinkles around the edges for extra festivity. Sometimes I like to nestle a few fresh cranberries or mint sprigs around my platter—makes the presentation look effortlessly holiday-chic!
Side Dishes
These cookies pair beautifully with a hot mug of eggnog or peppermint hot chocolate. They’re also fantastic alongside a cheese board with tangy cheeses and dried fruits, adding a sweet counterpoint to savory flavors.
Creative Ways to Present
For parties, I love arranging these cookies stacked in a glass jar with a red ribbon or lining them up on tiered dessert trays. They also make adorable gifts packed in decorated tins or reusable cookie boxes, which always impress family and friends.
Make Ahead and Storage
Storing Leftovers
I keep leftover Christmas Oatmeal Cream Pie Cookies stored in an airtight container or silicone bag at room temperature up to two days—after that, I transfer them to the fridge to keep the filling fresh and the cookies tender for up to a week.
Freezing
Freezing these cookies works beautifully. I wrap each cookie sandwich individually in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, let them thaw at room temperature for about an hour. The texture stays surprisingly fresh!
Reheating
If you want that fresh-baked vibe, I like popping a cookie in the microwave for 10 seconds—it softens the filling and cookie just right without melting the sandwich apart.
Frequently Asked Questions:
Absolutely! I recommend using a gluten-free 1:1 all-purpose flour blend and certified gluten-free oats to keep the same texture and flavor. Just make sure your sprinkles are gluten-free too.
Chilling the dough for at least 30 minutes before baking is key—it firms the fat and slows spreading. Also, don't flatten the dough balls before baking and give them space on the baking sheet.
Yes! While I love using dye-free Christmas sprinkles to avoid artificial colors, you can swap in any favorite sprinkles or even small chocolate chips for a different look and flavor.
Stored in an airtight container at room temperature, these cookies last about 2 days. Refrigerated, they keep up to a week, and frozen, they’re good for 3 months.
Final Thoughts
Honestly, the Christmas Oatmeal Cream Pie Cookies Recipe has become a holiday staple in my kitchen. They’re fun to make, beautiful to share, and absolutely delicious to eat. Next time you want to impress family or friends (or just treat yourself), whip up a batch—you’ll be so glad you did. Happy baking!
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Christmas Oatmeal Cream Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive flavors of Christmas Oatmeal Cream Pies, featuring soft oatmeal cookies studded with colorful holiday sprinkles and filled with a creamy, fluffy buttercream filling. Perfect for holiday gatherings and gift-giving, these sandwich cookies offer a nostalgic and charming treat everyone will love.
Ingredients
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.
- Scoop and Prepare Cookies: Use a small cookie scoop to grab about 1 heaping tablespoon of dough, roll into a ball with your hands, and place onto the prepared baking sheet. Place balls 2 inches apart. Repeat to fill the baking sheet.
- Bake the Cookies: Bake until cookies are just golden brown on the edges, about 10 minutes. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
- Make the Filling: In the bowl of a stand mixer with the whisk attachment, beat the softened butter on high speed until light and fluffy, about 1 minute. Add powdered sugar and vanilla, beat on low increasing to high until creamy, about 1 minute. Scrape sides, add 1 tablespoon milk and beat until smooth and spreadable, about 30 seconds. Add another tablespoon milk if needed. Gently fold sprinkles with spatula.
- Assemble the Cream Pies: Spread about 1 tablespoon of filling on the flat bottom side of a cooled cookie, leaving a small border around the edge. Top with another cookie, flat-side down, and gently press to create a sandwich. Repeat with remaining cookies.
- Store the Cookies: Keep cookies in an airtight container or reusable silicone bag at room temperature for 2 days, then refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- Use Supernatural brand natural sprinkles to avoid artificial dyes and maintain vibrant colors.
- For a dairy-free option, substitute softened vegan butter and dairy-free milk.
- To make gluten-free, use a gluten-free 1:1 all-purpose flour blend and gluten-free oats.
- Ensure cookies cool completely before assembling to prevent filling from melting.
- Adjust milk quantity in filling to achieve desired spreadability and texture.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
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