Gingerbread Oatmeal Cream Pie Cookies
These Gingerbread Oatmeal Cream Pies are the perfect holiday treat! Soft, spiced gingerbread oatmeal cookies are sandwiched together with a sweet, creamy vanilla icing for an irresistible dessert. Ideal for sharing or gifting, these cookies bring all the cozy flavors of the season in one delicious bite.
Jump to RecipeThe Perfect Holiday Treat: Gingerbread Oatmeal Cream Pies
There’s nothing quite like a warm, spiced treat during the holidays, and these Gingerbread Oatmeal Cream Pies deliver just that. Combining the comforting flavors of gingerbread with the chewy texture of oatmeal, and sadnwiched together with a creamy vanilla icing, these cookies are everything you need for cozy nights, holiday gatherings, or gifting to friends and family.
Tips for Perfect Gingerbread Oatmeal Cream Pies:
- Don’t Overbake the Cookies: To ensure your cookies are soft and chewy, make sure to check them around the 12-minute mark. You want the edges to be slightly golden but still soft in the middle. Overbaking them will lead to crunchy cookies, which doesn’t give the perfect contrast with the creamy filling.
- Let the Cookies Cool Completely: It’s important to let the cookies cool completely before sandwiching them with the icing. If they’re too warm, the icing may melt, and you’ll lose that nice, creamy filling.
- Make Ahead and Freeze: These gingerbread oatmeal cookies freeze beautifully. You can freeze the baked cookies (without icing) for up to 3 months. When you’re ready to serve, simply defrost the cookies and add the icing. They’re perfect for making ahead of time during the busy holiday season.
How to Customize Your Gingerbread Oatmeal Cream Pies:
There’s always room to personalize it. Here are a few ideas to make the recipe your own:
- Add Chocolate: Chocolate and gingerbread are a match made in heaven! Try adding chocolate chips to the cookie dough for a chocolatey surprise with every bite.
- Mix in Nuts: Add a bit of crunch with chopped walnuts or pecans in the dough. This adds texture and an extra layer of flavor that pairs perfectly with the soft, spiced cookies.
- Spice It Up: If you love bold flavors, feel free to increase the amount of cinnamon, ginger, or even add a pinch of cayenne pepper to the dough for a subtle heat that contrasts beautifully with the sweet cream filling.
- Decorate for the Holidays: For extra festivity, you can roll the edges of the cream pies in colorful sprinkles, shredded coconut, or even chopped candy canes to make them look extra special for holiday parties or gifts.
Gingerbread Oatmeal Cream Pies
These Gingerbread Oatmeal Cream Pies are the perfect holiday treat! Soft, spiced gingerbread oatmeal cookies are sandwiched together with a sweet, creamy vanilla icing for an irresistible dessert. Ideal for sharing or gifting, these cookies bring all the cozy flavors of the season in one delicious bite.
Ingredients
- 1 cup unsalted butter softened (227g)
- 1 cup brown sugar packed (200g)
- 1/4 cup organic cane sugar 50g
- 1/4 cup molasses 60ml
- 2 large eggs about 120g
- 1 teaspoon vanilla extract 5ml
- 1 ½ cups all purpose flour
- 1/2 teaspoon baking powder 2g
- 1/2 teaspoon baking soda 2g
- 1/2 teaspoon salt 2g
- 1 1/2 teaspoons ground cinnamon 3g
- 1 teaspoon ground ginger 2g
- 1 teaspoon ground allspice 2g
- 1/4 teaspoon ground cloves 0.5g
- 3 cups oats
Filling
- 3/4 cup unsalted butter softened
- 1.5 cups confectioners sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or grease it lightly.
- In a large mixing bowl, beat the softened butter, brown sugar, and organic cane sugar until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and molasses, and mix until smooth.
- In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the rolled oats, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Be careful not to overbake to keep them soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Filling
- For the icing, beat together 3/4 cup softened butter and 1.5 cups confectioners’ sugar in a medium bowl until smooth and creamy. Add 1 teaspoon of vanilla extract and beat again until well combined.
- Assembly
- Once the cookies are completely cool, spread or pipe a generous amount of icing on the flat side of one cookie. Top with another cookie to create a sandwich. Repeat until all cookies are used.
Notes
Notes
- If you prefer chewy cookies, aim for the lower end of the baking time (around 12 minutes).
- For a crispier texture, bake them a bit longer.
- You can add chocolate chips, raisins, or nuts to this recipe for extra flavor!
