Description
Spiced Eggnog Oatmeal Cream Pies: A Perfect Holiday Dessert
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tbsp eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tbsp eggnog
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Beat butter and brown sugar until creamy. Add eggs, eggnog, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk flour, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually add to the wet ingredients and stir until combined. Stir in the oats.
- Refrigerate dough for at least 30 minutes to firm up.
- Drop dough onto baking sheets. Bake for 8–10 minutes, or until edges are golden but centers are still soft. Let cool on baking sheets for a few minutes before transferring to wire racks.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until smooth. Stir in eggnog and vanilla extract.
- Once cookies are completely cool, spread a generous amount of cream filling on the bottom of one cookie and sandwich with another. Press gently to spread the filling to the edges.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- For a stronger eggnog flavor, add more eggnog to the filling.
- These cookies can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg