If you’re craving a cozy dessert that tastes like Christmas in every bite, these eggnog oatmeal cream pies are just what you need! Soft, chewy oatmeal cookies meet creamy eggnog-spiced filling for a treat that’s both nostalgic and indulgent. Perfect for cookie exchanges, dessert platters, or just curling up with a cup of cocoa.
Why You’ll Love These Eggnog Oatmeal Cream Pies
These eggnog oatmeal cream pies combine two beloved classics: the texture of old-fashioned oatmeal cookies and the festive flavor of eggnog. Each bite bursts with cinnamon, nutmeg, and buttery vanilla warmth. You’ll love that:
- They’re soft, chewy, and full of holiday spice.
- The eggnog buttercream filling adds creamy richness.
- They stay fresh for days — ideal for make-ahead baking.
- Perfect for gifting or cookie swaps during the holidays.
- They use simple, pantry-friendly ingredients — no fancy tools required.
Ingredients for Eggnog Oatmeal Cream Pies
For the Oatmeal Cookies
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ tsp baking soda
- ½ tsp salt
- 2 cups old-fashioned oats
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 Tbsp eggnog
- 1 tsp pure vanilla extract
For the Eggnog Buttercream Filling
- 10 Tbsp unsalted butter, softened
- 2 cups confectioners’ sugar
- 3 Tbsp eggnog
- ¼ tsp pure vanilla extract
- Pinch of salt
- Dash of cinnamon and nutmeg (optional for extra flavor)
Ingredient Notes & Substitutions
- Eggnog: Use store-bought or homemade. For a lighter version, try dairy-free eggnog (almond or oat-based).
- Butter: Substitute with vegan butter if dairy-free.
- Brown sugar: Adds depth and chewiness; don’t swap with white sugar.
- Spices: Adjust cinnamon and nutmeg to taste — or add a pinch of ginger for warmth.
- No alcohol: This recipe is family-friendly; traditional rum flavor from eggnog is replaced naturally by vanilla and spice.
Step-by-Step Instructions
Step 1 – Make the Cookie Dough
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, salt, and oats. In another bowl, beat butter and brown sugar until creamy and fluffy. Add egg, eggnog, and vanilla. Gradually mix in dry ingredients until a soft dough forms.
Step 2 – Chill the Dough
Cover the dough and chill it in the refrigerator for at least 2 hours (or overnight). This helps prevent spreading and creates perfectly chewy cookies.
Step 3 – Shape and Bake
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 1½-Tbsp portions of dough and roll into balls. Place them 2 inches apart and bake for 11–12 minutes, until edges are lightly golden. Cool completely on a wire rack.
Step 4 – Make the Eggnog Buttercream
Beat softened butter until smooth, then gradually add confectioners’ sugar. Mix in eggnog, vanilla, salt, and a sprinkle of cinnamon and nutmeg. Beat for 2–3 minutes until light and fluffy.
Step 5 – Assemble the Cream Pies
Spread or pipe buttercream onto the bottom of one cookie, then sandwich with another. Press gently so the filling spreads evenly. Repeat for all cookies.
Pro Tips for Success
- Chill your dough — this keeps cookies thick and chewy.
- Use room-temperature butter for the perfect creamy texture.
- Don’t overbake — they’ll firm up as they cool.
- Add spices to taste for stronger eggnog flavor.
- Pipe filling neatly for a professional bakery look.
- Store chilled for longer freshness and flavor.
Flavor Variations
- Cranberry Eggnog Cream Pies: Add dried cranberries to the cookie dough.
- Maple Eggnog Cream Pies: Substitute half the eggnog with maple syrup for extra sweetness.
- Chocolate Drizzle: Drizzle melted white chocolate over finished pies.
- Nutty Delight: Add chopped pecans or walnuts for crunch.
- Coconut Eggnog Pies: Stir shredded coconut into the dough for a tropical twist.
Serving Suggestions
Serve these cream pies:
- With hot cocoa, coffee, or chai latte.
- As part of a holiday cookie platter with sugar cookies and peppermint bark.
- Wrapped individually for edible gifts — they’re adorable in treat boxes!
- Chilled slightly for a firmer, creamy center.
Storage and Freezing Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well up to 1 week.
- Freeze: Freeze unfilled cookies for up to 2 months. Thaw before adding buttercream.
- Do not freeze assembled cookies — the filling may separate.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 2 g |
| Carbohydrates | 34 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sodium | 120 mg |
(Values estimated per cookie sandwich.)
FAQ About Eggnog Oatmeal Cream Pies
What’s the best eggnog to use?
Use a thick, creamy eggnog with full-fat milk for richness. If using dairy-free eggnog, choose one with similar consistency — oat or almond varieties work well.
Can I make the dough ahead of time?
Yes! Prepare the dough up to 48 hours ahead, cover tightly, and chill. When ready to bake, let it sit at room temperature for 15 minutes to soften slightly.
Why did my cookies spread too much?
This usually happens if the dough isn’t chilled long enough or if butter was too soft. Make sure to refrigerate the dough for at least 2 hours.
Can I make them gluten-free?
Absolutely — swap the all-purpose flour for a 1:1 gluten-free baking blend and ensure oats are certified gluten-free.
Can I skip the filling?
Yes! The cookies are delicious on their own — chewy, spiced, and lightly sweetened.
Final Thoughts
These eggnog oatmeal cream pies capture everything we love about holiday baking — the comforting aroma of spices, the nostalgic flavor of eggnog, and the joy of sharing homemade treats. Whether you’re baking for friends, family, or just yourself, this recipe delivers pure festive magic in every chewy, creamy bite.
Print
Delightful Eggnog Oatmeal Cream Pies for Festive Baking
- Total Time: 2 hours 30 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft, spiced oatmeal cookies filled with creamy eggnog buttercream — the perfect festive treat for holiday baking.
Ingredients
1½ cups all-purpose flour
1 tsp cinnamon
½ tsp nutmeg
¾ tsp baking soda
½ tsp salt
2 cups old-fashioned oats
½ cup unsalted butter
1 cup brown sugar
1 egg
2 Tbsp eggnog
1 tsp vanilla
10 Tbsp butter (for filling)
2 cups confectioners’ sugar
3 Tbsp eggnog
¼ tsp vanilla
pinch salt, cinnamon, nutmeg
Instructions
1. Whisk flour, spices, baking soda, salt, and oats.
2. Cream butter and sugar until fluffy.
3. Add egg, eggnog, and vanilla; mix.
4. Combine wet and dry ingredients; chill 2 hours.
5. Bake cookies at 350°F for 11–12 minutes.
6. Beat buttercream ingredients until smooth.
7. Spread filling between two cookies; sandwich together.
Notes
Chill dough for chewy texture.
Use dairy-free eggnog if desired.
Store in fridge for up to one week.
Freeze unfilled cookies up to two months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 240
- Sugar: 25g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
