There’s no sweeter way to celebrate the holidays than with a batch of homemade Christmas oatmeal cream pies! Imagine two perfectly chewy oatmeal cookies studded with festive sprinkles, gently pressed around a fluffy vanilla buttercream filling. One bite and you’ll see why these are destined to be the star of every cookie tray, holiday party, and cookie exchange this season.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
🎄 Let Cookie Week Begin!
Welcome to AK Cookie Week 2025 — a festive lineup of brand-new and tried-and-true cookie recipes crafted to help you shine at every cookie swap. To kick things off, we’re making these irresistible Christmas oatmeal cream pies — soft, chewy, beautifully speckled with sprinkles, and filled with creamy frosting.
They taste like a magical mash-up between classic sugar cookies and nostalgic oatmeal cream pies — but upgraded for the holidays. Best of all, they’re totally customizable and fun to frost with kids. Santa already approved them, so you know they’re good.
✨ What You Need to Make Them
These sandwich cookies combine chewy oatmeal texture with soft sugar cookie flavor — all wrapped up with a light and fluffy buttercream.
For the Cookies
- Salted butter (unsalted works too!)
- Light brown sugar + granulated sugar
- Eggs
- Vanilla + almond extracts (hello holiday flavor!)
- All-purpose flour
- Old-fashioned oats
- Baking soda + salt
- Christmas sprinkles (naturally dyed if you like!)
For the Filling
- Softened salted butter
- Powdered sugar
- Vanilla + almond extract
- Milk of choice
- Extra sprinkles for fun
⭐ Substitutions & Variations
Gluten-free?
Use 1:1 gluten-free flour and certified gluten-free oats.
Dairy-free?
Swap in vegan butter and dairy-free milk (Miyoko’s works beautifully).
🍪 Step-by-Step Instructions
1. Mix the Wet Ingredients
Beat butter and sugars until creamy. Add eggs, vanilla, and almond extract and mix again until smooth.
2. Add Dry Ingredients
Mix in flour, oats, baking soda, and salt until just combined. Fold in sprinkles.
3. Chill the Dough
Cover and chill for 30 minutes — this improves structure and chewiness.
4. Scoop & Bake
- Scoop 1 heaping tablespoon portions onto a lined baking tray.
- Bake at 350°F for 9–10 minutes, until edges are lightly golden.
- Cool on tray, then transfer to a rack.
5. Make the Buttercream Filling
Beat butter until fluffy. Add powdered sugar, vanilla, almond extract, and milk. Fold in sprinkles.
6. Assemble the Sandwiches
Spread 1 tablespoon of filling onto the bottom of one cooled cookie. Top with another cookie and gently press.
💡 Tips for Success
✔ Chill the dough for thicker cookies
✔ Make cookies small so sandwiches aren’t oversized
✔ Cool fully before frosting
✔ Leave an unfrosted edge so filling doesn’t overflow
🎁 Want More Servings?
Instead of sandwiches, frost each cookie individually — you’ll feed more people and still serve something festive and delicious!
🧁 Storage & Freezing
- Room temperature: 2 days
- Refrigerator: up to 1 week
- Freezer: up to 3 months
To freeze filled pies, layer them between parchment sheets in an airtight container. Thaw 30–60 minutes — or enjoy them straight from the freezer.
🧰 Tools You’ll Love
✔ Hand or stand mixer
✔ Cookie scoop
✔ Baking sheet + parchment
✔ Offset spatula or piping bag for frosting
🍪 More Cookies to Try
- Salted Brown Butter Oatmeal Chocolate Chunk Cookies
- Pumpkin Oatmeal Cream Pies
- Vanilla Brown Sugar Oatmeal Latte Cookies
- Italian Cherry Almond Cookies (GF & DF!)
- Mint Chocolate Cookies with Mint Frosting
Explore all my cookie recipes for more festive baking!
✨ Final Thoughts
These Christmas oatmeal cream pies are equal parts cozy, nostalgic, and extra fun thanks to colorful sprinkles. Bake them for a cookie swap, holiday dessert board, or simply to bring joy to your kitchen.
If you make them, I’d love to know how they turned out! Leave a rating and a comment — and happy holiday baking!