Description
Delight in festive cheer with these Christmas Oatmeal Cream Pies, featuring soft oatmeal cookies studded with colorful dye-free sprinkles and filled with a fluffy, vanilla-almond buttercream. Perfect for holiday gatherings, these sandwich cookies blend classic comfort with a joyous twist.
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, combine the butter, brown sugar, and granulated sugar on medium speed until well integrated, about 1 minute. Add eggs, vanilla, and almond extract; mix on medium speed until the mixture is smooth and creamy, about 1 minute.
- Add the dry ingredients: Incorporate the flour, oats, baking soda, and salt, beating on medium-low speed until just combined, around 1 minute. Fold in the Christmas sprinkles on low speed until evenly distributed.
- Chill the dough: Cover with plastic wrap and chill in the refrigerator for 30 minutes to firm up before baking. Use this time to preheat your oven and clean up.
- Preheat the oven: Set the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape the cookies: Use a small cookie scoop to portion about 1 heaping tablespoon of dough, roll into balls with your hands, and place them 2 inches apart on the prepared sheet. Work in batches as needed.
- Bake the cookies: Bake until edges turn golden brown, about 10 minutes. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
- Prepare the filling: In a stand mixer bowl fitted with a whisk attachment, beat softened butter on high for 1 minute until fluffy. Gradually add powdered sugar and vanilla, starting on low speed and moving to high, until creamy, about 1 minute. Scrape the bowl sides, add 1 tablespoon milk, and beat 30 seconds more. Add additional milk if needed to reach a spreadable texture. Gently fold in sprinkles with a spatula.
- Assemble the pies: Spread about 1 tablespoon of filling onto the flat bottom of one cookie, leaving a small border around the edge. Top with another cookie, flat-side down, and gently press to form a sandwich. Repeat for all cookies.
- Store appropriately: Keep assembled oatmeal cream pies in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months.
Notes
- Use natural dye-free sprinkles like the Supernatural brand to keep the recipe natural and vibrant.
- To make this recipe dairy-free, substitute with vegan butter and a plant-based milk of choice.
- For a gluten-free version, use gluten-free 1:1 all-purpose flour and certified gluten-free rolled oats.
- If the filling is too stiff, add a little more milk, 1 teaspoon at a time, until desired spreadability is reached.
- Chilling the dough helps maintain cookie shape and prevents spreading during baking.
- Spacing the cookie dough balls 2 inches apart ensures even baking and rounding of cookies.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
