Gingerbread Oatmeal Cream Pies
Recipe from Two Peas and Their Pod
Soft, chewy gingerbread oatmeal cookies filled with fluffy vanilla cream. Perfect for holiday baking and festive gatherings!
Servings: 22 sandwich cookies
Calories: 301kcal
Ingredients
For the cookies:
- 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 molasses, unsulfured
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups old fashioned oats
For the cream filling:
- 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 the oven to 350 degrees F. Line half-sheet pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the molasses, egg, and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix on low until just combined. Stir in the oats.
- Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1 heaping tablespoon of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
- Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the frosting. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners’ sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
- Spread about 1 heaping tablespoon of the cream filling onto the bottom side of half the cookies. You can pipe, spoon it on, or use a little cookie scoop.
- Place the remaining cookies on top, right-side up, to make sandwiches. Enjoy!
Notes
How to Store:
- Store in an airtight container at room temperature for up to 4 days.
- Filled sandwiches can be refrigerated for up to a week; allow to come to room temperature before serving.
- For longer storage, freeze the cookies in a freezer container or bag for up to 3 months. You can freeze them with the filling. Thaw before enjoying.
Nutrition
Calories: 301kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 113mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 428IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg