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Gingerbread Oatmeal Eggnog Cookie Pies are my festive take on the Oatmeal Cookie Pies that were always in my lunch box as a kid.

Gingerbread Oatmeal Eggnog Cookie Pies

She’s my…Gingerbread Oatmeal Eggnog Cookie Pie.

Okay, so that doesn’t roll off the tongue like cherry pie. 🙂

These Gingerbread Oatmeal Eggnog Cookie Pies are my holiday take on the Oatmeal Cookie Pies that were always in my lunch box as a kid.

Except the cookie part is Gingerbread Oatmeal and the filling is and Eggnog Cream Filling…now that’s festive. 🙂

I used a lollipop flavoring to get the eggnog flavors.

They actually work really well for adding flavor to things and while the bottle looks small (it is) a little goes a long way…it’s not like extract!

Gingerbread Oatmeal Eggnog Cookie Pies

These wouldn’t be the best for cookie exchange since they make 12…so you would be baking A LOT but they are great just to make for your family or people you like.

Haha, I just read that and it sounds like I implied you don’t like your family. 😀

I used Quaker Oatmeal because that’s what I always use (nope, not paid to say that).

These cookies really do offer up Christmas in cookie form.

I mean gingerbread AND eggnog.

So I’m quite sure if you left these out for Santa with some milk you might get a good gift.

If you left these out with some bourbon you might get a really good gift. 🙂

P.S. It’s a great day to buy my cookbook Holy Sweet!

Gingerbread Oatmeal Eggnog Cookie Pies

Want More Gingerbread Recipes?

Gingerbread Cheesecake Cheeseball

Clementine Upside Down Gingerbread Cake

Chocolate Gingerbread Layer Cake

Gingerbread Bread Pudding

Cream Cheese Frosted Gingerbread Sweet Rolls

Gingerbread Oatmeal Eggnog Cream Pies

Gingerbread Oatmeal Eggnog Cream Pies

Ingredients

  • For the Cookies:
  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/3 cup molasses
  • ½ tsp. vanilla bean paste
  • 1-3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. salt
  • 3 cups oats (I used Quaker)
  • For the filling:
  • 1 (7-ounce) jar marshmallow fluff
  • 1/2 cup shortening
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla bean paste
  • 1/8 tsp. eggnog flavoring (it’s pretty strong so a little goes a long way)
  • 1 TBSP hot water

Instructions

For the cookies:

Preheat the oven to 375F degrees.

Using a stand mixer with a paddle attachment beat together the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, scraping down the bowl after each addition.

Beat in the molasses, vanilla, and spices.

Add the flour, baking soda, and salt to the mixture, beat on low speed just until combined.

With the mixer on low, add the oats, mix until just incorporated.

Using a cookie scoop, place the dough balls 2 inches apart on the prepared pan.

They will spread out.

Bake for 8 to 10 minutes.

Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.

Make the filling:

Using a stand mixer with the paddle attachment cream together all the ingredients until smooth and fluffy.

Spread or pipe the filling over the bottom side of one cookie, top with a second cookie to form a sandwich.

© Peabody

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Comments

  2. I’m looking forward to making Banket. It’s a Dutch almond treat with flaky pastry dough with a delicious almond filling. It’s a tradition in my husbands family and now that I have that beautiful butter to use 😉

    Reply

  4. My sugar cookies, (using the cookie cutters inherited from one Grandma), and the molasses crinkles from the other Grandma’s recipe!

    Reply

  5. Well besides my traditional 10 varieties of candies and my mom’s cutout cookies, now I’m looking forward to making these! Yum..had me at eggnog and cookie pies 😛

    Reply

  6. What an upgrade on a classic! I’m looking forward to making my usual decorated sugar cookies for Christmas…just need to find some time/energy 😉

    Reply

  7. It’s not exactly baking, but I make coffee toffee every year- my in-laws insist! But totally excited to make these now too 🙂

    Reply

  13. At first glance, I mis-read what you wrote and thought you’d said something about “festival of oatmeal cookie pies.” If only there were such a festival!

    As to what I’m looking forward to making most? That’s a hard one, I hate making decisions, especially when it comes to cookies. I’ll pick two — the new and the old. The new is anything I haven’t made before. And the old is pizzelles, using my Nana’s old pizzelle cooker.

    Reply

  15. I most look forward to baking apple crisp! With an oatmeal brown sugar topping of course. My parent grow Granny Smith apples and they make an amazing crisp. Yum.

    Reply

  17. These look delicious!! I’m looking forward to making all of my holiday cookies…I’ve already started and have several kinds of dough in my fridge and cutout cookies and PB blossoms in my freezer. It’s so much fun.

    Reply

  21. I am looking forward to making “meltaway” cookies. I got the recipe from cooks country. It uses ground up rice krispies for a portion of the flour – they are just the best.

    Reply

  22. We’re having our cookie day later this month, so I have some time to think it over. But we are making sugar cookies for my 3-year-old to help decorate, so that will be fun!

    Reply

  23. I have already started baking apple pies. I tried the piñata apples per your suggestion and you were right! Great flavor:)

    Reply

  26. butter cookies while I have a love hate relationship with my cookie press. getting yummy butter cookies is worth the fight

    Reply

  28. Gingerbread and eggnog? Yes! My favorite holiday flavors. Love how you used these flavors as a spin on the oatmeal cream pie. They look delicious!

    Reply

  31. Peabody – I made these last night (just the cookies) for a gift, and I think I have already eaten a dozen? This recipe is going in the regular rotation!!

    Reply

  32. I found out something interesting—you can make any oatmeal cookie gluten free by grinding up oats in your food processor until it becomes oat flour, then just using that one-to-one. It does make the flavor more oat-y, of course, but if you have celiac or gluten-intolerant friends, it’s good to know.

    For Christmas cookies, it’s a toss-up between traditional gingerbread with mandarin-sugar icing (juice a mandarin, then add powdered sugar until it’s the right texture) and Turtle Fudge. I have to get started early so I can give mixes to people, especially my kids’ teachers.

    Reply

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