Spicy Oatmeal Sandwich Cookies
Add a bold twist to your dessert game with these Spicy Oatmeal Sandwich Cookies, where sweet meets heat in the most delectable way. These chewy oatmeal cookies boast a warm blend of cinnamon, nutmeg, and a dash of cayenne pepper, creating a subtly spicy backdrop that perfectly complements their rich, buttery sweetness. Sandwiched with a velvety spiced buttercream filling infused with cinnamon and a hint of cayenne, each bite offers a harmonious balance of comforting nostalgia and fiery intrigue. Perfect for those who love to experiment with unexpected flavors, these cookies make a standout treat for special occasions or adventurous snacking. Plus, with simple ingredients and a quick prep time, they’re as easy to make as they are to enjoy.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups powdered sugar
- 2 tablespoons heavy cream
- 0.5 teaspoon additional cinnamon (for filling)
- 0.125 teaspoon additional cayenne pepper (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cayenne pepper, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats until evenly distributed in the dough.
Scoop tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat the powdered sugar, 1/2 cup butter, heavy cream, cinnamon, and cayenne pepper together until smooth and creamy.
Spread a generous layer of the spiced buttercream onto the flat side of one cookie and sandwich it with another cookie, pressing gently to seal.
Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 43.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
