Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup old-fashioned rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons fruit juice (substituting eggnog)
- 1 large egg (or substitute with flaxseed meal)
- 1 teaspoon pure vanilla extract
- 10 tablespoons unsalted butter (for filling)
- 2 cups confectioners’ sugar
- 3 tablespoons fruit juice (substituting eggnog)
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Instructions
- Preheat oven to 350°F (177°C).
- In a bowl, whisk together flour, cinnamon, nutmeg, oats, baking soda, and salt.
- In a separate bowl, cream butter and brown sugar until light and fluffy. Add egg (or flaxseed mixture), fruit juice, and vanilla; mix well.
- Gradually combine dry ingredients into wet mixture until just mixed.
- Chill dough for at least 2 hours.
- Roll dough into balls and place on lined baking sheets. Bake for 11–12 minutes until lightly browned.
- While cooling, prepare buttercream by beating softened butter and gradually adding confectioners' sugar, then mixing in fruit juice and vanilla.
- Assemble by spreading filling between two cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg