Spiced Eggnog Oatmeal Cream Pies
A delightful treat combining the flavors of the holiday season with oatmeal cookies and a creamy filling, perfect for festive gatherings.
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.
Notes
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. Store leftover cookies at room temperature for up to 1 day, then refrigerate for up to 1 week.