Spiced Eggnog Oatmeal Cream Pies are a delightful treat that perfectly combines the flavors of the holiday season with the comforting texture of oatmeal cookies. With a warm blend of spices and a creamy filling, these pies make for a delightful dessert or a festive snack. Perfect for gatherings, they are sure to impress anyone who takes a bite!
Why Make This Recipe
Making Spiced Eggnog Oatmeal Cream Pies is a fantastic way to celebrate the holiday season. This recipe captures the essence of traditional eggnog in a fun and easy dessert form. They are soft, chewy, and bursting with holiday flavors, making them a perfect addition to your festive table. Plus, they are easy to make and perfect for sharing with friends and family!
How to Make Spiced Eggnog Oatmeal Cream Pies
Ingredients:
- 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly ground recommended)
- 2/3 cup (53g) old-fashioned whole rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (dark recommended)
- 2 Tablespoons (30ml) eggnog, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 10 Tablespoons (142g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (45ml) eggnog, at room temperature
- 1/4 teaspoon pure vanilla extract
- Pinch of each: salt, ground cinnamon, and ground nutmeg
Directions:
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, oats, baking soda, and salt. Set this mixture aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter and brown sugar on medium-high speed for about 3 minutes.
- Add in the egg, eggnog, and vanilla extract. Beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again if needed.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. The dough will be sticky.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Roll the chilled dough into balls, about 1 heaping tablespoon each, and place them 3 inches apart on the baking sheets (you should get 24 balls).
- Bake for 11–12 minutes until lightly browned around the edges. The centers will be soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter on high speed until creamy. Add the confectioners’ sugar and mix on medium speed for 1–2 minutes.
- Add the eggnog, vanilla extract, and pinches of salt, cinnamon, and nutmeg. Beat on high for 2–3 minutes until fluffy.
- Spread or pipe the cream filling onto the bottom of half the cookies and top with the remaining cookies, right side up.
How to Serve Spiced Eggnog Oatmeal Cream Pies
Serve these treats at room temperature for the best flavor and texture. They can be a delightful addition to a holiday dessert table or a cozy treat with a cup of hot cocoa.
How to Store Spiced Eggnog Oatmeal Cream Pies
Keep any leftover cookies at room temperature for up to 1 day. After that, transfer them to the refrigerator, where they will stay fresh for up to 1 week. Just make sure they are covered well to keep the filling creamy.
Tips to Make Spiced Eggnog Oatmeal Cream Pies
- Allow your butter to soften at room temperature for easy mixing.
- Chilling the dough is essential to manage the stickiness and help the cookies hold their shape.
- For a more intense flavor, use freshly grated nutmeg.
- If you’d like a fun twist, consider adding chocolate chips or dried cranberries to the cookies!
Variation
You can easily switch up the spices in this recipe. Trying out ginger, cloves, or even a dash of allspice can give these cookies a unique flavor that suits your taste!
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the dough ahead of time and chill it for up to 3 days before baking.
What if my dough is too sticky?
If your dough is too sticky to handle, it’s best to chill it longer. This helps make it easier to roll into balls.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just make sure to store them in an airtight container or freezer bag. Thaw at room temperature before serving.
Enjoy your Spiced Eggnog Oatmeal Cream Pies and the holiday spirit they bring!
Spiced Eggnog Oatmeal Cream Pies
Ingredients
For the cookies
- 1.5 cups all-purpose flour spooned & leveled
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg freshly ground recommended
- 2/3 cup old-fashioned whole rolled oats
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup packed brown sugar (light or dark, dark recommended)
- 2 Tablespoons eggnog at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
For the cream filling
- 10 Tablespoons unsalted butter softened to room temperature
- 2 cups confectioners’ sugar
- 3 Tablespoons eggnog at room temperature
- 0.25 teaspoon pure vanilla extract
- a pinch salt
- a pinch ground cinnamon
- a pinch ground nutmeg
Instructions
Preparation
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, oats, baking soda, and salt. Set this mixture aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter and brown sugar on medium-high speed for about 3 minutes.
- Add in the egg, eggnog, and vanilla extract. Beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again if needed.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. The dough will be sticky.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days.
Baking
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Roll the chilled dough into balls, about 1 heaping tablespoon each, and place them 3 inches apart on the baking sheets (you should get 24 balls).
- Bake for 11–12 minutes until lightly browned around the edges. The centers will be soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Cream Filling
- In a mixing bowl, beat the softened butter on high speed until creamy.
- Add the confectioners’ sugar and mix on medium speed for 1–2 minutes.
- Add the eggnog, vanilla extract, and pinches of salt, cinnamon, and nutmeg. Beat on high for 2–3 minutes until fluffy.
- Spread or pipe the cream filling onto the bottom of half the cookies and top with the remaining cookies, right side up.
