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
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.
- 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
