Santa's Naughty Christmas Oatmeal Cream Pies

AK Cookie Week 2025 is HERE, and I can’t wait to share this combine of brand name new and tried-and-true cookie recipes which might be assured to win your cookie trade this yr.

Let’s kick it off with these lovely Christmas oatmeal cream pies which have festive sprinkles baked proper inside and combined into the fluffy buttercream filling. They style like a cross between your favourite sugar cookies and traditional, chewy oatmeal cookies, and really soften in your mouth.

Easily make them gluten-free or dairy-free when you’d like, and have enjoyable baking and frosting these cute cookies with the kiddos this season! Santa advised me these have been his favorites (and might be yours, too).

FREE Ultimate Guide to Cookie Baking

Everything you’ll have to make these Christmas sandwich cookies

We’re sandwiching the right chewy oatmeal sugar cookies with a straightforward buttercream frosting and mixing sprinkles in alongside the best way for a festive, joyful cookie. Here’s what you’ll have to bake them:

Butter: I like to make use of salted butter within the dough and filling for further taste (however unsalted works, too!)
Sugar: we’re utilizing a mixture of light brown sugar and granulated sugar to sweeten the cookies.
Eggs: you’ll want 2 eggs to assist the cookies bake correctly.
Extra taste: combine in each vanilla extract and a contact of almond extract to offer them that true sugar cookie taste.
Flour: we’re utilizing all-purpose flour on this dough. See beneath for a gluten-free choice!
Oats: don’t overlook the old fashioned rolled oats for the right chewy texture.
Baking staples: you’ll want baking soda and salt as effectively.
Sprinkles: give the cookies their festive look by mixing sprinkles into the dough and into the filling! I like these natural, dye-free sprinkles.
For the filling: we’re utilizing extra salted butter, powdered sugar, vanilla and almond extract, a little bit of milk, and extra sprinkles to make a scrumptious, fluffy frosting.

Can I make them gluten-free or dairy-free?

Alternatively, you may bake these Grain Free Birthday Cake Cookies or these and use vacation sprinkles! Double the batch if you wish to flip them into sandwich cookies. My Soft Cut Out Sugar Cookies are one other nice various which might be gluten and grain free.

What about vegan?

I haven’t examined these cookies utilizing flax eggs, however let me know within the feedback when you give it a strive! Then comply with the substitutions for making them dairy-free.

Tips for making excellent Christmas oatmeal cream pies

Chill the dough. After you combine the dough collectively, let it chill lined within the fridge for Half-hour. This will assist the butter incorporate with the dry elements and provide the proper cookie thickness and texture.
Don’t scoop too massive. I like to recommend scooping simply 1 heaping tablespoon of dough to roll into your dough balls in order that the cookie sandwiches aren’t too massive (and are equal in measurement).
Cool earlier than frosting. Be certain your cookies are utterly cool earlier than including the frosting; in any other case, the frosting will soak into the cookies.
Don’t overfill. Leave a bit of edge across the cookies when including the frosting in order that it doesn’t leak out whenever you press them collectively.

Make common frosted Christmas cookies

Not into sandwich cookies, or wish to feed extra individuals? Simply frost every cookie individually as a substitute of sandwiching them collectively. They’ll nonetheless be enjoyable, scrumptious, and so festive in your cookie trade (and can make much more!)

Storing tips

Keep the cookies in an airtight container or reusable silicone bag at room temperature for two days, then switch to the fridge for as much as 1 week.

How to freeze oatmeal cream pies

To freeze with out the filling: If you’d prefer to freeze the cookie dough or the baked cookies with out the filling, you may get all of my tips & tips for freezing cookie dough and baked cookies right here! You can freeze the dough or baked cookies for as much as 3 months.
To freeze the cookies with the filling: place the Christmas oatmeal cream pies in a layer in a container and separate every layer with wax paper. Store them within the freezer for as much as 3 months. Once able to take pleasure in, take out cookies and thaw them at room temperature for Half-hour-1 hour, OR take pleasure in them straight from the freezer!

Tools you’ll want

Get all of my kitchen essentials here!

More cookie recipes you’ll love

Get all of my cookie recipes right here!

I hope you’re keen on these Christmas oatmeal cream pies! If you make them, make sure to depart a remark and a score so I understand how you preferred them. Enjoy, xo!

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Christmas Oatmeal Cream Pies

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Serves22 servings

Wonderful Christmas oatmeal cream pies with festive sprinkles to have a good time the vacation season! Two completely chewy oatmeal cookies get sandwiched with a fluffy vanilla buttercream frosting for the final word deal with. These Christmas sandwich cookies might be a crowd favourite at your cookie trade!

Ingredients

Wet elements
¾ cups (1 ½ sticks, 170 grams) salted butter, at room temperature
1 cup (213 grams) packed gentle brown sugar
½ cup (100 grams) granulated sugar
2 giant eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
Dry elements
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) synthetic dye-free Christmas coloured sprinkles (Supernatural model)*
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 alternative
⅓ cup (53g) synthetic dye-free Christmas coloured sprinkles (Supernatural model)

Instructions

Mix the moist elements: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar on medium pace till effectively mixed, about 1 minute. Add the eggs, vanilla, and almond extract and blend once more on medium pace till clean and creamy, about 1 minute.
Add the dry elements: Add the flour, oats, baking soda, and salt and beat on medium-low pace till simply mixed, about 1 minute. Add the sprinkles and blend on low pace till simply included into the dough.
Chill the dough: The dough wants a fast relaxation. Cover the dough with plastic wrap and place within the fridge for Half-hour whilst you preheat your oven and clear up a bit.
Preheat the oven: Preheat the oven to 350 levels F. Line a big baking sheet with parchment paper.
Use a small cookie scoop to seize about 1 heaping tablespoon of dough after which use your palms to roll right into a ball and place onto the ready baking sheet. Repeat with extra dough, putting the balls 2 inches aside, till you’ve stuffed up the baking sheet. (Not all cookies will match on the sheet in a single batch.)
Bake the cookies: Bake till the cookies are simply golden brown on the perimeters, 9 to 10 minutes. Cool the cookies on the sheet for five minutes, then switch to a wire rack to complete cooling. Once the baking sheet has cooled, repeat with remaining dough.
While the cookies cool, make the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high pace till gentle and fluffy, about 1 minute. Add the powdered sugar and vanilla and beat, beginning on low pace and slowly rising to high, till creamy, about 1 minute. Scrape down the perimeters of the bowl with a spatula. Add 1 tablespoon of milk and beat once more till clean and spreadable, 30 extra seconds. If needed, add one other 1 tablespoon of milk to realize desired consistency. Gently fold the sprinkles in with a spatula till effectively included.
Assemble: Spread the flat backside aspect of a cooled cookie with about 1 tablespoon of filling, leaving a small uncovered border across the fringe of the cookie. Place one other cookie on prime, flat-side down, then very gently press right down to create a cookie sandwich. Repeat with remaining cookies.
To retailer: Keep the cookies in an hermetic container or reusable silicone bag at room temperature for two days, then switch to the fridge for as much as 1 week or the freezer for as much as 3 months.