AK Cookie Week 2025 is HERE, and I can’t wait to share this combine of name new and tried-and-true cookie recipes which can be assured to win your cookie trade this 12 months.
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 actually soften in your mouth.
Simply make them gluten-free or dairy-free in case you’d like, and have enjoyable baking and frosting these cute cookies with the kiddos this season! Santa instructed me these had been his favorites (and will likely be yours, too).
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Every part you’ll have to make these Christmas sandwich cookies
We’re sandwiching the proper chewy oatmeal sugar cookies with a straightforward buttercream frosting and mixing sprinkles in alongside the way in which for a festive, joyful cookie. Right here’s what you’ll have to bake them:
- Butter: I like to make use of salted butter within the dough and filling for additional taste (however unsalted works, too!)
- Sugar: we’re utilizing a mixture of mild brown sugar and granulated sugar to sweeten the cookies.
- Eggs: you’ll want 2 eggs to assist the cookies bake correctly.
- Additional taste: combine in each vanilla extract and a contact of almond extract to provide 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 neglect the quaint rolled oats for the proper chewy texture.
- Baking staples: you’ll want baking soda and salt as properly.
- Sprinkles: give the cookies their festive look by mixing sprinkles into the dough and into the filling! I like these pure, 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 can 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 Comfortable Reduce Out Sugar Cookies are one other nice various which can be gluten and grain free.
What about vegan?
I haven’t examined these cookies utilizing flax eggs, however let me know within the feedback in case you give it a attempt! Then comply with the substitutions for making them dairy-free.
Suggestions for making good Christmas oatmeal cream pies
- Chill the dough. After you combine the dough collectively, let it chill lined within the fridge for Half-hour. This can assist the butter incorporate with the dry substances and provide the proper cookie thickness and texture.
- Don’t scoop too huge. 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 huge (and are equal in measurement).
- Cool earlier than frosting. Ensure your cookies are utterly cool earlier than including the frosting; in any other case, the frosting will soak into the cookies.
- Don’t overfill. Depart a bit of edge across the cookies when including the frosting in order that it doesn’t leak out while you press them collectively.
Make common frosted Christmas cookies
Not into sandwich cookies, or need to feed extra folks? Merely frost every cookie individually as an alternative of sandwiching them collectively. They’ll nonetheless be enjoyable, scrumptious, and so festive to your cookie trade (and can make much more!)
Storing suggestions
Maintain 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.
Easy methods to freeze oatmeal cream pies
- To freeze with out the filling: For those who’d prefer to freeze the cookie dough or the baked cookies with out the filling, you may get all of my suggestions & methods for freezing cookie dough and baked cookies right here! You’ll be able to 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. Retailer them within the freezer for as much as 3 months. As soon as able to get pleasure from, take out cookies and thaw them at room temperature for Half-hour-1 hour, OR get pleasure from them straight from the freezer!
Instruments you’ll want
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Extra cookie recipes you’ll love
Get all of my cookie recipes right here!
I hope you like these Christmas oatmeal cream pies! For those who make them, you should definitely go away a remark and a ranking so I understand how you preferred them. Take pleasure in, xo!
The
Formidable Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Christmas Oatmeal Cream Pies
Great Christmas oatmeal cream pies with festive sprinkles to have fun the vacation season! Two completely chewy oatmeal cookies get sandwiched with a fluffy vanilla buttercream frosting for the last word deal with. These Christmas sandwich cookies will likely be a crowd favourite at your cookie trade!
Components
- Moist substances
- ¾ cups (1 ½ sticks, 170 grams) salted butter, at room temperature
- 1 cup (213 grams) packed mild brown sugar
- ½ cup (100 grams) granulated sugar
- 2 giant eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Dry substances
- 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)
Directions
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Combine the moist substances: Within the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar on medium pace till properly mixed, about 1 minute. Add the eggs, vanilla, and almond extract and blend once more on medium pace till easy and creamy, about 1 minute.
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Add the dry substances: 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 integrated into the dough.
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Chill the dough: The dough wants a fast relaxation. Cowl the dough with plastic wrap and place within the fridge for Half-hour when you preheat your oven and clear up a bit.
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Preheat the oven: Preheat the oven to 350 levels F. Line a big baking sheet with parchment paper.
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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 crammed up the baking sheet. (Not all cookies will match on the sheet in a single batch.)
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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. As soon as the baking sheet has cooled, repeat with remaining dough.
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Whereas the cookies cool, make the filling: Within the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on excessive pace till mild and fluffy, about 1 minute. Add the powdered sugar and vanilla and beat, beginning on low pace and slowly rising to excessive, till creamy, about 1 minute. Scrape down the edges of the bowl with a spatula. Add 1 tablespoon of milk and beat once more till easy and spreadable, 30 extra seconds. If mandatory, add one other 1 tablespoon of milk to attain desired consistency. Gently fold the sprinkles in with a spatula till properly integrated.
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Assemble: Unfold 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 high, flat-side down, then very gently press right down to create a cookie sandwich. Repeat with remaining cookies.
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To retailer: Maintain 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.
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
