This recipe is holiday magic in sandwich form.
Soft, chewy oatmeal cookies with cozy spices and real eggnog, filled with a creamy, fluffy eggnog buttercream.
These are like the grown-up version of those classic oatmeal cream pies—but festive and homemade.
They’re a huge hit at cookie swaps, office parties, or just with a warm mug of coffee.
If you love soft cookies with warm spice and a creamy center, these are going to be your new holiday favorite.
What You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup eggnog
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 cups old-fashioned rolled oats
For the Eggnog Buttercream:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup eggnog
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 3 cups powdered sugar
Why I Love This Recipe
I first made these for a cozy December movie night. My friends devoured them. Now I make them every year. They’ve got that soft and chewy oatmeal cookie texture, plus that hit of nutmeg and real eggnog in every bite.
- Taste like the holidays
- Easy to make ahead
- A huge hit at parties
- Super soft, never dry
- That buttercream? Unreal.
How Many Servings & Time
Servings: 10–12 cream pies
Total Time: 45 minutes (20 min prep, 25 min bake and cool)
Macros (per cream pie, approx.)
Calories: 410
Protein: 4g
Fat: 18g
Carbs: 60g
Sugar: 35g
Why This Recipe Works (Quick Science)
The oats give chew and structure, while the brown sugar keeps the cookies soft and moist. Eggnog adds flavor and fat, which keeps both the cookie and the filling super tender. Using baking soda and baking powder ensures the perfect spread and rise.
Common Mistakes
- Overbaking the cookies – Take them out when they still look soft in the middle.
- Using instant oats – Won’t give the same texture. Stick to old-fashioned.
- Not letting cookies cool – Filling will melt.
- Runny buttercream – Always use room temp butter and add sugar slowly.
What to Serve With
- Hot coffee or eggnog (obviously!)
- Peppermint hot chocolate
- Vanilla ice cream for a dessert twist
- A holiday cookie board with other treats
FAQ
Can I freeze these?
Yes! Freeze the cookie sandwiches in an airtight container for up to 2 months. Thaw in the fridge.
Can I make them smaller?
Totally. Just use a smaller scoop and bake for a couple minutes less.
Can I use store-bought eggnog?
Yes! Use your favorite kind, just make sure it’s full-fat for best texture.
Substitutions and Variations
- Use gluten-free oats and flour to make them GF
- Add mini white chocolate chips to the cookies
- Swap eggnog for dairy-free nog for a vegan version (plus vegan butter)
- Add a little bourbon to the filling for grown-up flavor
Tools Required
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
- Baking sheet
- Wire cooling rack
- Cookie scoop (optional)
- Small offset spatula or spoon for filling
Make Ahead Tips
- Cookies can be baked a day ahead and stored in an airtight container
- Buttercream can be made up to 3 days ahead and kept in the fridge
- Fully assembled pies can be made a day early and kept chilled
Let’s Bake These!
Step 1: Cream butter and sugars
In a large bowl, beat together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy.
Step 2: Add eggs, eggnog, and vanilla
Beat in 2 large eggs, 1/4 cup eggnog, and 1 tsp vanilla extract until fully combined and smooth.
Step 3: Mix dry ingredients
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
Step 4: Add dry to wet, then oats
Slowly add dry ingredients to the wet mixture, mixing just until combined. Stir in 3 cups rolled oats with a spatula.
Step 5: Scoop and bake
Scoop dough onto parchment-lined baking sheets (about 2 tbsp per cookie). Bake at 350°F for 10–12 minutes, until edges are golden but centers are soft. Cool completely.
Step 6: Make buttercream
In a clean bowl, beat 1/2 cup softened butter until smooth. Add 1/4 cup eggnog, 1 tsp vanilla, 1/2 tsp nutmeg, and 3 cups powdered sugar, mixing until fluffy.
Step 7: Assemble
Spread or pipe the buttercream on the flat side of half the cookies. Top with remaining cookies and gently press to sandwich.
Step 8: Serve and enjoy
Place assembled cream pies on a serving plate and enjoy immediately or chill for later.
Leftovers and Storage
Store cream pies in an airtight container in the fridge for up to 5 days. Bring to room temp before serving. Freeze for up to 2 months—wrap each one in plastic wrap and freeze in a zip-top bag.
Wrap-Up
These Spiced Eggnog Oatmeal Cream Pies are everything you want in a holiday treat—soft, flavorful, and filled with creamy goodness. Make a batch, share a few, and save a couple just for you. Try it out, then come back and leave a comment to let me know how they turned out or ask any questions. I’d love to hear from you!
