Description
These Christmas Oatmeal Cream Pies feature soft, chewy oatmeal cookies packed with festive dye-free sprinkles and are sandwiched with a creamy vanilla-almond filling. Perfectly sweet and colorful, they make a delightful holiday treat for sharing or gifting.
Ingredients
Scale
Wet ingredients
- ¾ cup (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.
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Shape the cookies: Use a small cookie scoop to grab about 1 heaping tablespoon of dough, roll into a ball, and place onto the prepared baking sheet 2 inches apart. Repeat until the baking sheet is filled (not all dough fits in one batch).
- Bake the cookies: Bake until just golden brown on edges, 10 minutes. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough batches after the baking sheet cools.
- Make the filling: In a stand mixer bowl with whisk attachment, beat softened butter on high speed until light and fluffy, about 1 minute. Add powdered sugar, vanilla, and almond extract; beat starting on low speed and increasing to high until creamy, about 1 minute. Scrape bowl. Add 1 tablespoon milk and beat until smooth and spreadable, about 30 seconds; add additional tablespoon milk if needed. Gently fold in sprinkles with spatula.
- Assemble the pies: Spread about 1 tablespoon of filling onto the flat bottom side of a cooled cookie, leaving a small border. Top with another cookie flat-side down and gently press to sandwich. Repeat with remaining cookies.
- Store properly: Keep cookies in an airtight container or reusable silicone bag at room temperature for 2 days, then refrigerate up to 1 week or freeze for up to 3 months.
Notes
- Use the Supernatural brand artificial dye-free Christmas sprinkles for best color and natural ingredients.
- For dairy-free versions, substitute softened vegan butter and dairy-free milk.
- For gluten-free versions, use gluten-free 1:1 all-purpose flour and certified gluten-free oats.
- Chilling the dough helps prevent spreading and keeps cookies chewy.
- Be careful not to over-bake cookies; they should be golden on the edges but still soft in the center.
- Adjust filling milk quantity to get the perfect spreadable consistency.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
