Imagine biting into a soft, chewy cookie filled with a luscious, creamy center that sparkles with festive sprinkles—this Christmas Oatmeal Cream Pie Cookies Recipe brings that joy right into your kitchen. It’s a holiday twist on a classic treat that’s as delightful to make as it is to eat.

The image shows many sandwich cookies placed on a white marbled surface, each cookie made of two golden-brown layers filled with white cream in the middle. Both cookie layers have small colorful sprinkles in red, green, yellow, and orange scattered inside the dough, giving a festive look. There are loose sprinkles scattered around the cookies on the surface. In the background, there are two clear glasses filled with milk, and on the left side of the image, a silver tray is partially visible. The whole scene looks bright and cheerful with soft focus on some cookies and sharper detail on others photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Oatmeal Cream Pie Cookies Recipe
Top Tip
How to Serve Christmas Oatmeal Cream Pie Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Oatmeal Cream Pie Cookies Recipe

Why You'll Love This Recipe

There's something magical about combining the warm comfort of oatmeal cookies with that dreamy cream pie filling. I discovered this recipe a few seasons ago, and it quickly became a favorite for holiday gatherings. It’s festive, fun, and surprisingly easy to pull together.

Festive and Fun: The colorful, dye-free Christmas sprinkles add a cheerful pop without artificial nasties.
Perfect Texture: The oatmeal cookies have that ideal chewiness that balances wonderfully with smooth, fluffy filling.
Customizable: You can easily adjust flavors or make it dairy-free and gluten-free—I'll share tips below!
Great for Gifting: These cookies stack nicely and look impressive in cookie tins or festive bags.

A white marbled surface scattered with red, green, yellow, and white sprinkles surrounds a white ornate plate filled with colorful sprinkle cookies. The cookies have a bumpy texture with red, green, and yellow spots mixed into a light golden-brown dough; some are single-round layers and some are sandwich style with a thick white cream layer in the middle. Around the plate are more cookies stacked in pairs and two clear glasses of milk. The scene is bright and cheerful with a focus on the playful colors of the sprinkles and the soft, chunky texture of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances classic oatmeal cookie ingredients with bright holiday sprinkles and a rich, creamy filling. Each element plays a role in delivering that perfect holiday bite.

Flat lay of a small mound of soft salted butter at room temperature, a neat pile of packed light brown sugar, a small heap of granulated sugar, two whole uncracked brown eggs with clean shells, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of almond extract, a small mound of all-purpose flour, a small pile of rolled oats, a small heap of baking soda powder, a small pinch of kosher salt, a small white ceramic bowl filled with colorful natural Christmas sprinkles, a small mound of powdered sugar, a small white ceramic bowl of milk, all arranged symmetrically in fresh and natural form on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Adds richness and moisture; using salted helps balance sweetness, but feel free to adjust salt accordingly if unsalted.
Light Brown Sugar & Granulated Sugar: Brown sugar brings chewiness and depth, while granulated sugar helps the cookies crisp slightly at the edges.
Eggs: Bind everything together and lend tenderness; always best at room temperature for even mixing.
Vanilla & Almond Extracts: These two extracts layer the flavors beautifully, with almond adding a subtle festive note.
All-Purpose Flour: The base that holds the cookie's structure; don’t skip sifting or measuring properly.
Rolled Oats: Give the classic oatmeal cookie texture and a chewy bite.
Baking Soda: Helps with leavening for lightness without puffing up too much.
Kosher Salt: Enhances all flavors and balances sweetness perfectly.
Christmas Colored Sprinkles (Dye-Free): These sprinkles bring the festive vibe while keeping things natural—a big win in my book!
Powdered Sugar: For the creamy filling's sweetness and smooth texture.
Milk of Choice: Adjusts filling consistency; I like whole milk, but dairy-free milks work fantastic too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping vanilla for a hint of peppermint extract for an extra holiday flair, and sometimes I toss in chopped nuts for crunch. Feel free to tweak this recipe to suit your tastes or dietary needs—you’ll find it adapts beautifully.

Dairy-Free Version: I’ve made this with vegan butter and almond milk, and no one could tell the difference.
Gluten-Free Swap: Using a 1:1 gluten-free flour blend plus certified gluten-free oats made these safe for my gluten-sensitive friends, and they loved them!
Extra Festive: Try mixing in mini chocolate chips with the sprinkles for a double dose of fun.

Step-by-Step: How I Make Christmas Oatmeal Cream Pie Cookies Recipe

Step 1: Creaming the Wet Ingredients

Start by mixing the softened butter with brown and granulated sugars until the mixture is light and fluffy—about 1 minute on medium speed in your stand mixer. This creates the perfect base for moist, chewy cookies. Adding eggs and extracts next, mix again just until smooth; overmixing here can make cookies tough, so keep it gentle.

Step 2: Combining Dry Ingredients and Folding in Sprinkles

Next, mix your flour, oats, baking soda, and salt separately, then add to the wet mixture on low speed until just combined—about a minute. Don’t rush this part; overworking the dough leads to dense cookies. Finally, gently fold in the dye-free Christmas sprinkles on low speed so they’re evenly distributed without bleeding their color.

Step 3: Chilling the Dough

Wrap the dough and let it chill in the fridge for 30 minutes. This little rest is key—it firms up the dough making it easier to handle and helps the cookies keep their shape during baking.

Step 4: Baking the Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Use a small cookie scoop to portion out rounded spoonfuls—about 1 heaping tablespoon each—and roll them gently into balls. Space them about 2 inches apart to allow room to spread. Bake for 9 to 10 minutes, until edges are just golden brown; they’ll look slightly underdone in the centers, but that’s perfect for soft cookies. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Step 5: Whipping up the Creamy Filling

While cookies cool, beat the softened butter with a whisk attachment on high speed until light and fluffy—about a minute. Gradually add powdered sugar and extracts, starting slow then speeding up to avoid powder clouds. Add milk a tablespoon at a time until the filling reaches a smooth, spreadable consistency. Fold in more Christmas sprinkles by hand; I love how they make each bite whimsical.

Step 6: Assembling Your Cream Pies

Carefully spread about a tablespoon of filling on the flat bottom side of one cooled cookie. Leave a little border near the edge so the filling doesn’t ooze out when you sandwich it with another cookie, pressing gently to secure. Repeat with the rest—you’ll end up with festive, dreamy sandwiches that look as good as they taste!

Top Tip

From making these cookies multiple times, I’ve learned a few little quirks that make all the difference in turning out perfect Christmas oatmeal cream pies every time.

Chill the Dough: Resist the urge to skip this step! It not only makes the dough easier to handle but also prevents the cookies from spreading too thin.
Don’t Overbake: Pull the cookies out as soon as the edges get golden; they may look soft, but they set up as they cool. This keeps them wonderfully chewy.
Sprinkles Last: Adding the sprinkles at the end of mixing prevents color bleed and keeps that bright Christmas cheer intact in both dough and filling.
Room Temperature Ingredients: Using room temp butter and eggs ensures smooth mixing and better texture in the final cookie.

How to Serve Christmas Oatmeal Cream Pie Cookies Recipe

Christmas oatmeal cookies - Serving Suggestion

Garnishes

I like to sprinkle a few extra colored sprinkles on top of the filled cookies just before serving to amp up the festive look. Sometimes, a light dusting of powdered sugar adds a snowy effect that’s really charming for holiday parties.

Side Dishes

This recipe pairs beautifully with a warm cup of spiced cider or a rich hot chocolate. If you’re hosting a holiday brunch, some fresh fruit and a glass of milk complement these cookies perfectly.

Creative Ways to Present

For gifting, arrange the cookies in a pretty box layered with parchment paper, or stack them on a festive cake stand wrapped with a big bow. I’ve also wrapped individual sandwiches in parchment paper tied with twine—makes a sweet homemade gift or party favor.

Make Ahead and Storage

Storing Leftovers

Store leftover Christmas oatmeal cream pie cookies in an airtight container at room temperature for up to 2 days. After that, I move them to the fridge to keep the filling fresh, where they’ll last up to a week.

Freezing

I like to freeze these cookies flat in airtight bags for up to 3 months. To prevent the filling from shifting, I freeze them on a tray first, then transfer to bags. Thaw at room temperature before serving for the best texture.

Reheating

To freshen up chilled or frozen cookies, I let them come to room temp, or pop them in a 300°F oven for 3-4 minutes. This revives the softness without melting the filling too much.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?

Quick oats can make the texture a bit mushier, as they absorb more moisture. I recommend sticking to rolled oats for the best chewy texture in this Christmas Oatmeal Cream Pie Cookies Recipe.

How do I prevent the sprinkles from bleeding color?

Using dye-free sprinkles, like the Supernatural brand I mention here, is your best bet to avoid color bleeding. Also, adding the sprinkles at the end of mixing and folding them in gently helps keep their colors vibrant.

Can I make these cookies a day ahead?

Absolutely! In fact, I often make the cookies a day ahead and assemble them just before the gathering to keep the filling fresh and the cookies at their best.

What’s the best way to store assembled cream pie cookies?

Always keep assembled cookies in an airtight container to maintain their softness. After two days at room temperature, I suggest refrigerating them to keep the filling fresh, especially if it's warm in your kitchen.

Final Thoughts

This Christmas Oatmeal Cream Pie Cookies Recipe holds a special place in my holiday baking lineup because it’s as fun to make as it is to share. It’s perfect for cookie exchanges, festive trays, or just keeping some holiday magic close at hand. Give it a try—you might just find a new family favorite!