Description
These Gingerbread Oatmeal Cream Pies blend the warm, spicy flavors of classic gingerbread cookies with a creamy, luscious oatmeal filling. Perfect for holiday gatherings or anytime you crave a nostalgic sweet treat, these soft oatmeal cookies sandwich a smooth vanilla cream that melts in your mouth.
Ingredients
Scale
For the Gingerbread Oatmeal Cookies
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (210g)
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 3 cups quick oats
For the Oatmeal Cream Filling
- 3/4 cup unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together the 1 cup of unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. Add the molasses, vanilla extract, and egg, and continue to beat until fully combined.
- Mix dry ingredients and combine: In a separate bowl, whisk together all-purpose flour, ground ginger, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves. Gradually add these dry ingredients to the wet mixture and blend well. Then fold in the quick oats until evenly incorporated.
- Chill and shape the dough: Cover the dough and refrigerate for at least 30 minutes to firm up. Once chilled, scoop out tablespoon-sized portions and roll them into balls, placing them spaced apart on baking sheets lined with parchment paper.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for about 8-10 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool completely on wire racks.
- Prepare the cream filling: Beat the 3/4 cup unsalted butter until smooth and creamy. Gradually add in the powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract and continue beating until the filling is fluffy and spreadable.
- Assemble the cream pies: Once the cookies have cooled, spread a generous amount of the oatmeal cream filling onto the flat side of one cookie, then sandwich with another cookie. Repeat until all cookies are paired and filled.
Notes
- Make sure the butter for both the cookies and frosting is at room temperature to ensure smooth mixing.
- Do not overbake the cookies—they should remain soft so the cream filling complements their texture.
- For a vegan alternative, substitute butter with plant-based margarine and use a vegan cream for the filling.
- Store the assembled cream pies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- The cookies can be made a day ahead and stored unfilled; assemble just before serving for best texture.
