Go Back

Spiced Eggnog Oatmeal Cream Pies

Delightful and chewy cookie sandwiches filled with a creamy eggnog filling, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled
  • 1 teaspoon ground cinnamon adds a warm spice to each bite
  • 0.5 teaspoon ground nutmeg preferably freshly ground for an aromatic punch
  • 2/3 cup old-fashioned whole rolled oats providing a hearty texture
  • 0.75 teaspoon baking soda to help the cookies rise perfectly
  • 0.5 teaspoon salt balancing the sweetness
  • 0.5 cup unsalted butter, softened to room temperature for easy mixing
  • 1 cup packed light or dark brown sugar enhancing the sweetness with caramel notes
  • 2 tablespoons eggnog the star ingredient that adds creaminess
  • 1 large egg, at room temperature to create a smoother batter
  • 1 teaspoon pure vanilla extract for a hint of sweetness
Cream Filling Ingredients
  • 10 tablespoons unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar creating a sweet and creamy texture
  • 3 tablespoons eggnog to match the flavors of the cookies
  • 0.25 teaspoon pure vanilla extract enhancing the flavor
  • none a pinch each of salt, ground cinnamon, and ground nutmeg for warmth and balance

Method
 

Mix Dry Ingredients
  1. Whisk together the all-purpose flour, ground cinnamon, ground nutmeg, rolled oats, baking soda, and salt in a medium bowl. Set aside.
Cream Butter and Sugar
  1. Beat the softened butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
Add Egg and Flavors
  1. Gradually add the egg, eggnog, and vanilla extract, continuing to beat on high speed until fully combined, around 1 minute.
Combine Wet and Dry Ingredients
  1. Carefully add the dry ingredient mixture to the wet ingredients and mix on low speed until combined.
Chill the Dough
  1. Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 2 hours, or up to 3 days.
Prepare for Baking
  1. Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper.
Shape and Bake Cookies
  1. Scoop out heaping portions of dough (about 24-25g each), roll them into balls, and place on the prepared baking sheets, about 3 inches apart.
  2. Bake for 11–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack.
Prepare the Cream Filling
  1. Beat the softened butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed until well incorporated.
Finish Filling
  1. Pour in the eggnog, vanilla extract, and add spices. Beat on high for 2–3 minutes until fluffy.
Assemble the Cream Pies
  1. Spread or pipe the cream filling onto half of the cooled cookies, then place the remaining cookies on top.

Notes

Store cookies at room temperature for up to 1 day or refrigerate for up to a week. Chilling the dough is essential for cookie texture.