Nothing quite captures the cozy spirit of the holidays like these festive treats. The Christmas Oatmeal Cream Pie Sandwich Cookies Recipe brings together soft, chewy oatmeal cookies speckled with colorful sprinkles and a rich, creamy filling that feels like a warm hug in every bite.
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 Sandwich Cookies Recipe
- Top Tip
- How to Serve Christmas Oatmeal Cream Pie Sandwich Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Oatmeal Cream Pie Sandwich Cookies Recipe
Why You'll Love This Recipe
I can’t tell you how many holiday parties these cookies have made an appearance at—and every time, they disappear way too fast. What makes this Christmas Oatmeal Cream Pie Sandwich Cookies Recipe so special is the perfect balance between that chewy oatmeal texture and the sweet, buttery cream filling, all dressed up in joyful sprinkles.
- Chewy & Soft Texture: The oats keep the cookies chewy, but not heavy, creating just the right bite.
- Festive Fun: Those natural dye-free Christmas sprinkles add tons of color without artificial ingredients.
- Rich Cream Filling: The smooth, vanilla-almond filling pairs so well with the oats and spice.
- Simple to Make: This recipe is approachable whether you’re a baking newbie or a seasoned pro.
Ingredients & Why They Work
Each ingredient in this Christmas Oatmeal Cream Pie Sandwich Cookies Recipe plays a crucial role in flavor or texture, making it a perfectly balanced holiday treat. I always recommend stocking up on quality butter and natural sprinkles to keep things wholesome yet festive.
- Salted butter: Adds richness and moisture; room temperature butter whips easily for the dough and filling.
- Light brown sugar: Gives a deep, caramel flavor that enhances the oatmeal’s warmth.
- Granulated sugar: Balances sweetness and helps cookies brown beautifully.
- Eggs: Bind everything together, providing structure and softness.
- Vanilla extract: Classic flavor that brightens the whole cookie and filling.
- Almond extract: A subtle hint that makes these cookies feel extra special for the holidays.
- All-purpose flour: The base that holds the oat cookie together.
- Rolled oats: Deliver the chewiness and that rustic texture we love in oatmeal cookies.
- Baking soda: Gives a light lift for the perfect texture.
- Kosher salt: Balances sweetness and enhances flavors.
- Artificial dye-free Christmas colored sprinkles: Festive, allergy-friendly, and beautiful.
- Powdered sugar: Key for the creamy sweetness of the filling.
- Milk of choice: Smooths out the filling for a perfect spreadable consistency.
Make It Your Way
I love swapping the almond extract for a bit of cinnamon or nutmeg around the holidays, which brings a warm spice vibe to these cookies. But the best part is that this recipe is so flexible—you can easily swap in gluten-free flour or make a dairy-free version without losing any of the magic.
- Variation: When I tried the dairy-free version using vegan butter and oat milk, the cookies stayed super creamy and just as festive—so don’t hesitate to adjust for dietary needs.
- Sprinkles swap: Feel free to use your favorite natural sprinkles or even mini chocolate chips for a fun twist.
- Spice it up: Adding ½ teaspoon ground cinnamon or pumpkin pie spice to the dough adds a seasonal kick I enjoy every year.
Step-by-Step: How I Make Christmas Oatmeal Cream Pie Sandwich Cookies Recipe
Step 1: Cream the Butters and Sugars
Start by mixing your room temperature salted butter with both the light brown sugar and granulated sugar in your stand mixer. I find beating on medium speed for about a minute gets the mixture nice and creamy, which is the secret to tender cookies. The butter’s softness really affects the texture, so don’t rush warming it up.
Step 2: Add Those Flavors
Next in go the eggs, vanilla extract, and almond extract. Mix again until everything turns silky smooth—this takes about another minute at medium speed. The almond extract is subtle but brings in that lovely nutty holiday flavor, so don’t skip it.
Step 3: Stir in Dry Ingredients and Sprinkles
Now for the heart of the cookie – add the flour, oats, baking soda, and salt. Use medium-low speed here, just until all combined, about a minute. Then mix in your festive sprinkles on low speed so you don’t crush them. You’ll see those cheerful pops of color throughout your dough!
Step 4: Chill and Prep
Wrap your dough and pop it in the fridge for 30 minutes. This short chill not only firms things up for easier scooping but also helps intensify the flavors. Meanwhile, preheat your oven to 350°F and line your baking sheet with parchment paper.
Step 5: Scoop, Roll & Bake
Using a small cookie scoop, grab heaping tablespoon-sized portions of dough and roll them into balls with your hands. Placing them two inches apart gives the cookies room to spread without sticking together. Bake for 9 to 10 minutes until the edges just turn golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack—this step helps the cookies set up perfectly without breaking.
Step 6: Whip up the Creamy Filling
While your cookies cool, beat the softened butter with a stand mixer (whisk attachment works best) until light and fluffy. Then add powdered sugar and vanilla, starting the mixer on low and gradually increasing speed. The goal here is a smooth, creamy texture—feel free to scrape the bowl a couple of times. Add milk slowly, 1 tablespoon at a time, until you get a spreadable frosting. Lastly, gently fold in more sprinkles for that extra Christmas cheer.
Step 7: Assemble Your Cookie Sandwiches
Spread about a tablespoon of filling on the flat side of one cookie, leaving a little edge so the cream doesn’t ooze out. Sandwich it with another cookie, pressing gently to avoid smashing the filling. Repeat with remaining cookies, then get ready to wow your holiday guests!
Top Tip
From experience, these little pointers really help make your Christmas Oatmeal Cream Pie Sandwich Cookies turn out perfectly every single time. I’ve learned them the hard way—because I’ve eaten way too many tester cookies!
- Butter Temperature: Make sure your butter is soft but not melted. This affects the cookie’s texture and makes mixing easier.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined to keep cookies tender instead of tough.
- Chill the Dough: Even a short 30-minute chill helps cookies bake evenly and hold their shape.
- Gentle Filling Spread: Press sandwiches lightly to avoid squishing out the filling and keep your presentation clean.
How to Serve Christmas Oatmeal Cream Pie Sandwich Cookies Recipe
Garnishes
I love topping these cookies with a few extra sprinkles once they’re assembled—it just amps up that festive vibe. Sometimes I dust a light sprinkle of powdered sugar on top for an extra snowy look that’s perfect for Christmas morning.
Side Dishes
These cookie sandwiches are fantastic alongside a warm mug of spiced cider or a classic cup of hot cocoa. For holiday brunches, they pair wonderfully with fresh fruit or even a decadent cranberry orange scone for a sweet spread.
Creative Ways to Present
Present them stacked in a festive tin or arranged on a pretty platter with greenery and pine cones for a rustic touch. I’ve also wrapped individual cookies in parchment tied with twine as cute little gifts—they’re always a hit with neighbors and coworkers.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookie sandwiches in an airtight container at room temperature for up to two days. After that, I pop them into the fridge to keep the filling firm and fresh, where they last about a week without drying out.
Freezing
I’ve frozen these cookies successfully by wrapping each sandwich individually in plastic wrap, then placing them in a freezer-safe bag. They keep beautifully for up to three months and thaw quickly on the counter.
Reheating
Since these are delicate cream-filled sandwiches, I recommend enjoying them cold or at room temp. If you want to warm the cookies, separate them from the filling and toast the cookie halves lightly in the oven for a few minutes before reassembling.
Frequently Asked Questions:
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually enhances the flavor and texture of the cookies.
No worries! You can mix these by hand using a good sturdy whisk and a wooden spoon or a hand mixer for the wet ingredients. It’ll take a bit more elbow grease, but you’ll still get great results.
Absolutely, you can use any natural dye-free sprinkles you like or even mini chocolate chips for a different twist. The sprinkles are mainly for festive color and texture.
Stored properly in an airtight container, these cookies will stay fresh at room temperature for 2 days, then up to a week in the fridge and can be frozen up to 3 months.
Final Thoughts
These Christmas Oatmeal Cream Pie Sandwich Cookies Recipe have been a joyful staple in my holiday baking. They’re approachable, fun to make, and bring such a wonderful festive vibe to any gathering. Trust me, once you try making these cookies yourself, you’ll find so many reasons to keep coming back to this recipe year after year—sharing smiles, sprinkles, and that perfect cookie cream bite.
Print
Christmas Oatmeal Cream Pie Sandwich 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
Delicious and festive Christmas Oatmeal Cream Pies made with soft oatmeal cookies studded with colorful sprinkles and filled with a creamy vanilla-almond frosting, perfect for holiday celebrations.
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.
- Shape the cookies: Use a small cookie scoop to grab about 1 heaping tablespoon of dough and then use your hands to roll into a ball and place onto the prepared baking sheet. Repeat with more dough, placing the balls 2 inches apart, until the sheet is filled.
- Bake the cookies: Bake until the edges are just golden brown, 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 fitted with the whisk attachment, beat the softened butter on high speed until light and fluffy, about 1 minute. Add powdered sugar and vanilla and beat from low to high speed until creamy, about 1 minute. Scrape down sides, add 1 tablespoon milk and beat until smooth and spreadable, about 30 seconds. Add more milk if needed. Gently fold in sprinkles.
- Assemble the pies: Spread about 1 tablespoon of filling on 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 for all cookies.
- Store the pies: Keep in an airtight container or silicone bag at room temperature for 2 days, then refrigerate up to 1 week or freeze up to 3 months.
Notes
- Use the natural dye-free sprinkles recommended for best result and appearance.
- To make dairy-free, use softened vegan butter and a dairy-free milk alternative.
- To make gluten-free, substitute with gluten-free 1:1 all-purpose flour and gluten-free oats.
- Chilling the dough helps maintain cookie shape and texture.
- Milk amount in filling can be adjusted for desired spreadability.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 20 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: 30 mg

Leave a Reply