Description
Delight in these festive Christmas Oatmeal Cream Pies featuring soft oatmeal cookies dotted with Christmas colored sprinkles and sandwiched with a creamy vanilla-almond filling. Perfect for holiday gatherings, these colorful and delicious treats combine classic flavors with a fun seasonal twist.
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 a bit.
- Preheat the oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Scoop and shape the cookies: Use a small cookie scoop to grab about 1 heaping tablespoon of dough and use your hands to roll into a ball. Place onto the prepared baking sheet 2 inches apart. Repeat until the baking sheet is filled.
- Bake the cookies: Bake until just golden brown on the edges, 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 starting on low, increasing to high until creamy, about 1 minute. Scrape down the sides. Add 1 tablespoon milk and beat until smooth and spreadable, about 30 seconds. Add more milk if needed. Gently fold in the sprinkles.
- Assemble the pies: Spread about 1 tablespoon of filling on the flat bottom side of a cooled cookie, leaving a border around edges. Top with another cookie flat-side down and gently press to form a sandwich. Repeat with remaining cookies.
- Store the pies: Keep in an airtight container at room temperature for 2 days, then refrigerate up to 1 week or freeze up to 3 months.
Notes
- Use softened vegan butter and dairy-free milk to make these pies dairy-free.
- Substitute gluten-free 1:1 all-purpose flour and gluten-free oats to make gluten-free versions.
- The artificial dye-free sprinkles add color without synthetic dyes; Supernatural brand is recommended.
- Allow cookies to cool completely before assembling to prevent filling from melting.
- Store cookies well to keep the cream filling fresh and prevent sogginess.
Nutrition
- Serving Size: 1 cookie sandwich
- 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: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
