These spiced eggnog oatmeal cream pies are sure to get you into the holiday spirit! Chewy oatmeal cookies flavored with eggnog, cinnamon, and nutmeg are sandwiched together with rich, spiced eggnog buttercream. They’re soft, sweet, creamy, and ultimately festive.
Ahh, eggnog, the classic seasonal beverage that pops up only at the end of the year. This creamy drink has been around for centuries, and has such a distinctive taste and texture. It’s thick, rich, and creamy; and tastes like sweet vanilla custard spiced with cinnamon and nutmeg.
It can be enjoyed cold or warm, spiked with alcohol for a wintry cocktail, or mixed with espresso in a latte… but I enjoy it best this way: in these spiced eggnog oatmeal cream pies!
Yes, These Are Eggnog Oatmeal Cream Pies!
Here’s why I think you’ll love them:
- Soft and chewy cookies textured with oats
- Extra creamy eggnog buttercream filling
- Sweet and spiced with nutmeg and cinnamon
- Lovely eggnog flavor, in both the cookies and the frosting filling
- No raw eggs and no booze—so no worries!
Pair with peppermint mocha cookies for a duo of holiday drink-inspired cookies!
Behind the Recipe
I didn’t start out trying to make an eggnog version of an oatmeal creme pie. I wanted to make a chewy frosted eggnog-flavored cookie. A lot of eggnog cookie recipes don’t include it in the dough, just in the icing, but I really wanted it in both the cookie dough and the icing.
When I tried making an iced eggnog sugar cookie, it was just way too sweet. Eggnog is already sweet, and a sugar cookie was just not the right fit for this flavoring. So I started playing around with my recipe for iced gingerbread oatmeal cookies. I reduced many of the ingredients, especially the butter and oats, and took out the molasses, and added some eggnog.
When I added more flour, they were becoming cakey. But using a careful balance of not-too-much flour and not-too-many-oats, they stayed perfectly chewy, with some delightful texture from the oats.
Key Ingredients You Need & Why:
- Flour: All-purpose flour gives these cookies structure.
- Spices: Cinnamon + nutmeg amp up the eggnog flavor in the cookies and frosting. If you can find it, using freshly ground nutmeg really gives it that little something extra!
- Oats: Oats don’t absorb as much liquid as flour, so the cookies stay chewy instead of becoming cakey.
- Baking Soda: So the cookies will puff up a bit in the oven, then deflate a bit when cooling.
- Salt: Flavor enhancer + sweetness balancer.
- Butter: You’ll need room-temperature butter for both the cookie dough and the buttercream, to make sure it creams properly.
- Brown Sugar: For extra-soft cookies. You can use light or dark, but I prefer dark brown sugar in these cookies. The extra molasses content deepens the flavor.
- Eggnog: I use store-bought eggnog in both the cookies and the frosting, so it’s alcohol-free and pasteurized. My team and I haven’t tested this recipe with homemade eggnog, though I can imagine it would be just fine.
- Egg: For binding the dough ingredients together.
- Vanilla: Adds flavor to both cookies and frosting.
- Confectioners’ Sugar: For the eggnog buttercream frosting.
This recipe makes 24 cookies, so 12 eggnog oatmeal cream pies. Feel free to double the recipe—I can promise you people will ask for more! Or feel free to just spread/pipe the buttercream on top of each cookie… there’s plenty to use.
Let Me Show You How to Make Them
You want a thinner cookie here, so the sandwiches aren’t tall and ginormous. (Think store-bought oatmeal cream pies vs. a double-decker sandwich… LOL.) Therefore, you need a stickier dough that will spread more:
This dough needs 2 hours in the refrigerator before you can shape it. This is the case with MANY cookie recipes! If you’re short on time, here are all my cookie recipes that don’t require dough chilling—shortbread cookies are always a seasonal favorite!
Even after chilling, the dough is a bit sticky, and that’s ok. It’s still solid enough to roll into balls:
Eggnog Oatmeal Cream Pies: Shaping Tips
You want to roll them into evenly sized balls, to make it easier to match up 2 cookies for sandwiching together. I find a food scale super useful for getting the cookies to be uniform in size. Scoop a heaping Tablespoon of dough, then drop it on the food scale, and add or take away some dough to get it to be about 24–25g. Then roll into a ball, place it on a lined baking sheet, and repeat with the remaining dough.
These will spread a bit while baking, which is what you want so you have a nice flat surface for the eggnog cream filling. I usually bake 8 cookies on a baking sheet, to give them plenty of room to spread out. These cookies bake in about 11–12 minutes, but check on them around minute 9 of baking to see how they’re looking.
Success Tip: If your cookies are spreading too much or unevenly, remove them from the oven and use a spoon to lightly push any wonky edges back in towards the center, to reshape into circles. (I do this a lot with chocolate chip cookies.) Return to the oven to continue baking. You can repeat this trick again as soon as you take them out of the oven after baking.
Don’t worry if they don’t all look pretty—you’re turning half of them upside down anyway!
Let’s review the shaping tips:
- Use a food scale to make the cookies uniform in size.
- If cookies aren’t spreading, bang the baking sheet on the counter a couple times, then return to oven to finish baking.
- If cookies are overly or unevenly spreading, use a spoon to reshape.
Make the Eggnog Buttercream Filling
Once your baked cookies are cool, make the eggnog buttercream frosting for your cream pie filling. This is really easy and just like vanilla buttercream, but scaled down and includes eggnog and spices.
Pipe or spread the filling onto the bottoms of 12 of the cookies, then place the other 12 cookies on top (flat/bottom sides in). I used a small star tip (Wilton 199), but anything would work.
Can I Make These Cookie Cream Pies Without Eggnog?
If you’d like to adapt this recipe to omit the eggnog, you can replace it with heavy cream in both the dough and the buttercream. Or try my recipe for classic oatmeal creme pies.
Turn Them Into Eggnog Ice Cream Sandwiches
These soft and chewy eggnog oatmeal cookies would also make wonderful ice cream cookie sandwiches. Simply swap the eggnog buttercream frosting for eggnog ice cream, and follow the instructions for sandwiching the cookies with softened ice cream, wrapping, and freezing from my cookie ice cream sandwich recipe.
Sally’s Cookie Palooza
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
and here are 75+ Christmas cookies with all my best success guides & tips.
These are chewy cookies with oats and flavored with eggnog, cinnamon, and nutmeg. Sandwich them together with richly sweet and spiced eggnog buttercream. See my cookie shaping tips above before starting.
- 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (I recommend freshly ground)
- 2/3 cup (53g) old-fashioned whole rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (I recommend dark here)
- 2 Tablespoons (30ml) eggnog, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Eggnog Buttercream Filling
- 10 Tablespoons (142g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (45ml) eggnog, at room temperature
- 1/4 teaspoon pure vanilla extract
- pinch each salt, ground cinnamon, and ground nutmeg
- Make the cookies: Whisk the flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until creamed, about 2 minutes. Add the egg, eggnog, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky.
- Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll chilled cookie dough into balls, about 1 heaping Tablespoon (24-25g) of dough each, and place 3 inches apart on the baking sheets. (You should get 24 cookie dough balls.)
- Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. (Success Tip: If your cookies are spreading too much or unevenly, remove them from the oven and use a spoon to lightly push any wonky edges back in towards the center, to reshape into circles. You can repeat this trick again as soon as you take them out of the oven after baking.)
- Make the buttercream filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat softened butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in eggnog and vanilla extract, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy. Pipe or spread some of the cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up. I used Wilton 199 tip to pipe.
- Cover and store leftover cookies at room temperature for up to 1 day. After that, store in the refrigerator for up to 1 week to keep the creamy filling fresh.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies, cooled but not frosted/sandwiched, freeze well for up to 3 months. (For best taste and texture, eggnog buttercream filling should be fresh!) Follow recipe through step 7 before freezing. Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls will freeze well for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Food Scale | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Cooling Rack | Small Icing Spatula (for buttercream filling) | Piping Bag (Reusable or Disposable) and Wilton 199 Tip or similar small piping tip (for buttercream filling)
- Eggnog: I recommend using store-bought pasteurized eggnog. My team and I haven’t tested this recipe with homemade eggnog, though I can imagine it would be just fine. If you’d like to make this recipe without eggnog, you can replace it with heavy cream in both the cookies and frosting; or try this recipe for classic oatmeal creme pies.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: eggnog oatmeal cream pies