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
Scale
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.
