Eggnog Oatmeal Cream Pies: A Festive Holiday Treat
Take your holiday baking up a notch with these Eggnog Oatmeal Cream Pies! Soft, chewy oatmeal cookies are sandwiched together with a rich, eggnog-flavored cream filling. This treat blends the cozy warmth of spiced oatmeal with the creamy sweetness of eggnog, making it perfect for the holiday season.
Why You’ll Love Eggnog Oatmeal Cream Pies
These cookies combine a nostalgic favorite with festive flair. The chewy oatmeal cookies, spiced with cinnamon and nutmeg, pair perfectly with the smooth eggnog filling. Plus, they’re ideal for holiday gatherings, cookie trays, or gifting to friends.
A Holiday Twist on a Classic
These cream pies bring a seasonal twist to the classic treat. The oatmeal cookies are full of holiday spices, while the eggnog filling adds a creamy sweetness that captures the flavor of the season. They’re easy to make but feel special enough for any celebration.
Perfect for Holiday Parties
Take it from me, as someone who has made these for friends countless times, these cookies are perfect for any holiday event. Whether it’s a party, cookie exchange, or a cozy night in, they bring festive flavors that everyone will love. They also make great homemade gifts—both delicious and beautiful!
Tips for Success
- Chill the dough: This keeps the cookies from spreading too much and ensures the perfect chewy texture.
- Use real eggnog: For the best flavor, use your favorite store-bought or homemade eggnog.
- Don’t overbake: Remove the cookies when the edges are just turning golden for that soft, perfect bite.
A Must-Bake Holiday Treat
With their festive flavors and chewy texture, these Eggnog Oatmeal Cream Pies are a must-bake this holiday season. I promise if you add these to your holiday baking list, the delicious twist on a classic is sure to impress eggnog sceptics and lovers alike.
Eggnog Oatmeal Cream Pies
Ingredients
For the dough:
- ¾ cup brown sugar
- 2 tbsp molasses
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 1 egg
- ¾ cup all purpose flour
- 1 ½ cups old fashioned oats
- ¼ tsp baking powder
- 1 tsp salt
For the filling:
- ½ cup unsalted butter
- 2 tbsp heavy cream
- 2 tbsp eggnog
- 3 cups powdered sugar
- 1 tsp rum extract
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, add the ½ cup unsalted butter, 2 tbsp molasses, and ¾ cup brown sugar and cream together on medium speed until light and fluffy, about 2 minutes. Add the 1 egg and 1 tsp vanilla extract and beat until combined.¾ cup brown sugar, 2 tbsp molasses, ½ cup unsalted butter, 1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the ¾ cup all purpose flour, ¼ tsp baking powder, and 1 tsp salt.¾ cup all purpose flour, ¼ tsp baking powder, 1 tsp salt
- Add the flour mixture to the butter mixture and mix on low speed until almost fully combined. Stir in the 1 ½ cups old fashioned oats with a spatula until evenly incorporated.1 ½ cups old fashioned oats
- Use your hands to form 20-24 even sized dough balls. Place the balls two inches apart on a large cookie sheet or two smaller ones lined with parchment paper. Bake for 10-12 minutes.
- Meanwhile, start the filling by beating the ½ cup unsalted butter in an electric mixer on medium speed for about 2 minutes. Add the 2 tbsp eggnog and 2 tbsp heavy cream and beat for another 2 minutes until smooth. Keep your eye on this mixture because it can seize up quickly.½ cup unsalted butter, 2 tbsp heavy cream, 2 tbsp eggnog
- Add the 3 cups powdered sugar 1 cup at a time, beating on low speed and fully combining between cup. Once incorporated, add the 1 tsp rum extract and 1 tsp cinnamon and beat the filling for an addition 2-3 minutes until fluffy.3 cups powdered sugar, 1 tsp rum extract, 1 tsp cinnamon
- When the cookies are done, let them cool at room temperature for at least 30 minutes or until they are no longer warm to the touch.
- Fill a piping bag fitted with a 1 inch tip with the filling. Pipe about 2 tbsp of filling onto half of the cookies in a circular motion. Sandwich each with a corresponding bare cookie, slightly pressing down until the filling fills the the edge.
