If you’re craving a cozy, nostalgic treat that perfectly marries spicy warmth with creamy sweetness, then you have to try this Gingerbread Oatmeal Cream Pies Recipe. These irresistible sandwich cookies combine the rustic charm of gingerbread spices with hearty oats, all wrapped around a luscious, dreamy cream filling. Each bite delivers a delightful contrast of textures and flavors that feels like holiday magic in your mouth any time of year.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the true essence of this Gingerbread Oatmeal Cream Pies Recipe. Each component plays an essential role, from the fragrant spices that give character, to the oats which add wholesome chewiness, and the creamy filling that ties everything together in pure bliss.
- 1 3/4 cups all-purpose flour: Provides structure to the cookies, making them tender yet sturdy enough to hold the cream filling.
- 2 teaspoons ground ginger: The star spice that brings warmth and that signature gingerbread zing.
- 1 1/2 teaspoons ground cinnamon: Adds a sweet, woody aroma that complements the ginger perfectly.
- 1 teaspoon baking soda: Helps the cookies rise just right, creating a light texture.
- 1/2 teaspoon kosher salt: Balances the sweetness and intensifies the other flavors.
- 1/4 teaspoon ground nutmeg: A subtle note that deepens the spice blend.
- 1/4 teaspoon ground cloves: Offers an earthy, warming punch that rounds out the spices.
- 3/4 cup unsalted butter (room temperature): Key for richness and tenderness in the cookie dough.
- 1 cup packed brown sugar: Brings moistness and caramel undertones.
- 1/4 cup granulated sugar: Adds a bit of crunch and balances sweetness.
- 1/4 cup unsulfured molasses: Gives that classic deep, dark flavor that distinguishes gingerbread.
- 1 large egg: Binds everything together for perfect dough consistency.
- 2 teaspoons pure vanilla extract: Enhances all the flavors with sweet, mellow notes.
- 2 cups old fashioned oats: Provides chewy texture and heartiness that make these cookies special.
- 3/4 cup unsalted butter (room temperature): The base of the creamy filling for smoothness and richness.
- 3 cups confectioners’ sugar: Sweetens and gives the filling a silky texture.
- 3 tablespoons heavy cream or whole milk (room temperature): Adds moisture for a luscious, spreadable cream.
- 1 1/2 teaspoons pure vanilla extract: Brings fragrant sweetness to the frosting.
- Pinch of salt: Enhances flavors in the filling and balances sweetness.
How to Make Gingerbread Oatmeal Cream Pies Recipe
Step 1: Preheat and Prep Your Baking Equipment
Start by heating your oven to 350 degrees Fahrenheit and line half-sheet baking pans with parchment paper. This setup ensures your cookies bake evenly and won’t stick to the pans, setting you up for success from the beginning.
Step 2: Combine the Dry Spices and Flour
Take a medium bowl and whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. This spice blend is where the signature gingerbread flavor begins to take shape, so mixing it well at this stage ensures the cookies will have even, robust flavor in every bite.
Step 3: Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to beat the butter with both brown and granulated sugars on medium-high speed until the mixture turns light and creamy. This step introduces air and creates a tender, fluffy base that lovely absorbs the molasses and spices later on.
Step 4: Add Molasses, Egg, and Vanilla
Mix in the molasses, egg, and vanilla extract until everything is fully combined. The molasses infuses a deep, rich molasses taste essential for that authentic gingerbread note, while the egg helps bind the dough.
Step 5: Incorporate Dry Ingredients and Oats
Reduce your mixer speed to low and gradually add the dry flour-spice blend. Once just combined, fold in the oats by hand to maintain their texture. These oats give the cookies their hearty chew and a lovely rustic appeal.
Step 6: Scoop and Bake the Cookies
Using a cookie scoop, drop heaping tablespoons of dough onto your prepared pans, spacing them about two inches apart to accommodate spreading. Bake for 10 to 12 minutes or until edges are set but centers still feel soft. This ensures your cookies stay tender yet hold their shape for sandwiching.
Step 7: Cool the Cookies Completely
Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Cooling completely is crucial so that the cream filling won’t melt upon assembly.
Step 8: Whip Up the Creamy Filling
Beat the butter until creamy, then add confectioners’ sugar, heavy cream (or milk), vanilla, and a pinch of salt. Whip everything on high until the frosting is light, airy, and spreadable — the perfect complement to those spiced cookies.
Step 9: Assemble Your Gingerbread Oatmeal Cream Pies Recipe
Spread a generous heaping tablespoon of cream filling on the bottom of half the cookies. Then, top each with another cookie to make a sandwich. Whether you spoon it or pipe it, the creamy filling is what turns these into delightful treats that everyone will adore.
How to Serve Gingerbread Oatmeal Cream Pies Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of finely chopped crystallized ginger on top adds elegance and an extra touch of sweetness that wow your guests at first glance.
Side Dishes
Pair these cream pies with a warm mug of spiced chai, hot apple cider, or your favorite cup of coffee to create a cozy afternoon tea experience that feels like a hug in edible form.
Creative Ways to Present
Try serving the pies stacked on a rustic wooden board with a scattering of cinnamon sticks and dried orange slices, or place them in decorative cellophane bags tied with festive ribbon for charming homemade gifts everyone will treasure.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Gingerbread Oatmeal Cream Pies Recipe fresh by storing them in an airtight container at room temperature. They stay perfect for up to 3 days, with the filling retaining its creamy texture and the cookies holding their chewy softness.
Freezing
If you want to save some for later, freeze the assembled pies by wrapping each individually in plastic wrap and placing them in a freezer-safe bag or container. They can be frozen for up to 2 months, making holiday prep a breeze.
Reheating
To enjoy after freezing, thaw the pies overnight in the refrigerator and bring them to room temperature before serving. Avoid microwaving as it can melt the filling and change the cookie texture.
FAQs
Can I use quick oats instead of old fashioned oats?
While you can substitute quick oats, old fashioned oats are preferred for their chewy texture and heartier bite, which is key to the overall experience of the Gingerbread Oatmeal Cream Pies Recipe.
Is molasses necessary for this recipe?
Molasses is essential here because it provides that rich, deep flavor unique to gingerbread, as well as moisture and color that you simply can’t replicate with other sweeteners.
Can I make the cream filling dairy-free?
Yes, try using a dairy-free butter substitute and plant-based milk like coconut or almond milk to make the frosting, though the texture may vary slightly.
How long do these cream pies last after assembling?
Once assembled, they are best enjoyed within 2 to 3 days. Because of the creamy filling, they can dry out or get soggy if kept longer, so storing them properly is important.
Can I freeze the cookies and fill them later?
Absolutely! Freezing the baked cookies separately and filling them closer to serving time helps maintain optimal freshness and texture for your Gingerbread Oatmeal Cream Pies Recipe.
Final Thoughts
This Gingerbread Oatmeal Cream Pies Recipe is truly a crowd-pleaser that captures the warm flavors of the holidays while offering a fun twist with the creamy filling and wholesome oats. Whether you’re baking for a festive gathering or a cozy night in, these cookies will bring smiles and satisfy cravings like no other. Don’t hesitate to give them a try—you’ll wonder how you ever enjoyed gingerbread without this delightful sandwich cookie! Enjoy every comforting bite.
Print
Gingerbread Oatmeal Cream Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 22 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Oatmeal Cream Pies are a delightful holiday treat combining soft and chewy gingerbread-flavored oatmeal cookies with a smooth and creamy vanilla frosting filling. Perfect for sandwich cookies, they bring warm spices and a touch of molasses sweetness in every bite.
Ingredients
Cookie Ingredients
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter (at room temperature)
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups old fashioned oats
Filling Ingredients
- 3/4 cup unsalted butter (at room temperature)
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream or whole milk (at room temperature)
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven: Preheat the oven to 350 degrees F. Line half-sheet pans with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, kosher salt, nutmeg, and cloves. Set aside.
- Cream butter and sugars: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy. Add the molasses, egg, and vanilla extract. Beat until well combined, scraping the bowl as needed.
- Combine dry and wet ingredients: Add the dry ingredient mixture and mix on low until just combined. Stir in the old fashioned oats gently.
- Shape cookies: Use a cookie scoop to drop about 1 heaping tablespoon of dough per cookie onto the prepared baking sheets. Ensure about 2 inches of space between each because the cookies will spread.
- Bake cookies: Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Start checking early to avoid overbaking. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting: While cookies cool, beat the butter in a large bowl using a mixer on high until creamy, about 1 minute. Add confectioners’ sugar and beat on medium for 1–2 minutes. Add heavy cream or milk, vanilla extract, and a pinch of salt. Beat on high for an additional 2 minutes until light and fluffy.
- Assemble sandwiches: Spread about 1 heaping tablespoon of frosting on the bottom side of half the cookies. Use a spoon, piping bag, or cookie scoop for even filling.
- Complete cookies: Top each frosted cookie with the remaining cookies, right-side up, forming sandwich cookies. Serve and enjoy!
Notes
- You can substitute whole wheat flour or gluten-free flour blend if desired, but texture may be different.
- Make sure the butter and cream/milk for frosting are at room temperature for smooth mixing.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger ginger flavor, increase ground ginger to 2 1/2 teaspoons.
- If the dough feels too soft to scoop, chill it for 15-20 minutes before baking.
