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
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.
- 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
