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Christmas Oatmeal Cream Pies – Soft, Chewy, Festive Holiday Cookie Sandwiches
If there’s one treat that screams Christmas coziness, it’s a batch of soft, spiced, creamy Christmas Oatmeal Cream Pies. These irresistible cookie sandwiches take the nostalgic charm of the classic oatmeal cream pies you grew up with and dress them up for the holidays. Picture this: warm cinnamon-spiced oatmeal cookies, perfectly soft and chewy, filled with fluffy vanilla cream and rolled in sparkling red and green sprinkles to give them that unmistakable Christmas magic.
These Christmas Oatmeal Cream Pies are the dessert that disappears first from holiday cookie platters. They’re easy to make, visually stunning, fun for kids and adults alike, and even better — they taste like Christmas in every bite. The cookies stay tender thanks to brown sugar and butter, the cream filling is light and marshmallowy, and the festive sprinkle edges make them look like bakery-style treats.
Perfect for cookie exchanges, Christmas Eve, holiday parties, edible gift boxes, or winter baking weekends, these oatmeal cream pies will quickly become a seasonal tradition. This recipe produces a soft, tender cookie with a melt-in-your-mouth middle — everything you want from a classic oatmeal cream pie but leveled up for the Christmas season.
Below, you’ll find the full recipe, tips for perfect results, fun variations, storing and freezing instructions, and your full JSON recipe card built exactly to your structure.
Why You’ll Love This Holiday Dessert
✓ Bakery-style texture
Soft and chewy cookies with a cloud-like filling.
✓ Festive and fun
Rolling the edges in holiday sprinkles instantly makes them Christmas-ready.
✓ Perfect for gifting
Individually wrapped cream pies make adorable edible presents.
✓ No fancy equipment needed
Just bowls, a mixer, and a cookie sheet.
✓ Customizable
Add spices, citrus, gingerbread twists, or peppermint for different holiday versions.
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 3 cups old-fashioned rolled oats
For the Cream Filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed)
For Decorating
- red and green Christmas sprinkles
- powdered sugar (optional)
Instructions
1. Preheat the oven
Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugars
In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla
Beat in eggs one at a time, then mix in vanilla extract.
4. Combine dry ingredients
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Add oats
Stir oats into the dry mixture.
6. Combine wet and dry
Mix dry ingredients into the butter mixture until a soft dough forms.
7. Scoop and bake
Scoop 1–2 tbsp portions onto baking sheets, leaving space for spreading.
Bake 9–11 minutes until edges are set but centers are soft.
Cool completely.
8. Make the cream filling
Beat softened butter with marshmallow fluff. Add powdered sugar and vanilla.
Add heavy cream until fluffy and spreadable.
9. Assemble the cream pies
Spread or pipe filling on one cookie. Top with another.
Roll edges in red and green sprinkles.
10. Enjoy or package
Serve immediately or wrap individually for gifting.
Christmas Oatmeal Cream Pies
Soft, chewy holiday oatmeal cookies sandwiched with fluffy vanilla cream and rolled in festive Christmas sprinkles.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar until creamy.
- Mix in eggs and vanilla extract.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in oats.
- Combine dry and wet ingredients until dough forms.
- Scoop dough onto baking sheets and bake 9–11 minutes. Cool completely.
- For filling, beat butter and marshmallow fluff. Add powdered sugar, vanilla, and heavy cream until fluffy.
- Spread or pipe filling between two cookies.
- Roll edges in red and green sprinkles and serve.
Notes
Do not overbake the cookies — softness is key. Add more cream for a softer filling.
Pro Tips for Perfect Oatmeal Cream Pies
Don’t overbake
Cookies should look slightly underdone — they firm up as they cool.
Use rolled oats, not instant
Instant oats make the cookies dry and crumbly.
Chill the dough
Optional but helps cookies stay thicker and chewier.
Filling too thick?
Add a splash of cream.
Too thin? Add more powdered sugar.
Festive Variations
Gingerbread Oatmeal Cream Pies
Add 1 tbsp molasses and extra ginger.
Peppermint Cream Filling
Add ¼ tsp peppermint extract to the filling.
Orange Christmas Version
Add orange zest to the dough and filling.
Hot Cocoa Twist
Add 2 tbsp cocoa powder to the filling.
Serving Suggestions
Serve these with:
- hot cocoa
- peppermint mocha
- chai latte
- eggnog
- holiday coffee bar setups
Great for:
- cookie exchanges
- holiday dessert boards
- stocking stuffers
- festive potlucks
Storage & Freezing
Store:
- Airtight container
- Up to 3 days at room temperature
- Up to 7 days refrigerated
Freeze:
- Freeze unfilled cookies for 2 months
- Filled cream pies freeze up to 1 month
- Thaw overnight in fridge