Gingerbread Oatmeal Cream Pies

Name: Gingerbread Oatmeal Cream Pies
Prep time: 30 min
Total time: 50 min
Yield: 24 serving(s)
Ingredients: 2 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 2 1/2 tsp. ground ginger; 2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 tsp. ground allspice; 1/2 tsp. ground cloves; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1 1/2 c. packed brown sugar; 1/4 c. molasses; 1 tsp. pure vanilla extract; 2 large eggs; 3 c. quick-cooking oats; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 2 oz. cream cheese, at room temperature; 3 c. confectioners' sugar; 1 tbsp. heavy cream; 1/4 tsp. kosher salt; 2 tsp. grated fresh ginger; 1/2 tsp. ground cinnamon

These seasonal sandwich cookies are filled with spice and everything nice!

By Beth BranchPublished: Nov 29, 2024

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a stack of oatmeal cookies filled with cream on a white plate accompanied by a cup and a red checkered cloth

Becky Luigart-Stayner

Yields:

24 serving(s)

Prep Time:

30 mins

Total Time:

50 mins

Sandwich cookies are so fun. Soft pillows of cream between freshly baked cookies—how could you resist? These holiday-flavored cookies are perfect for anyone craving a bit of seasonal spice. With lots of gingerbread flavor and a cinnamon-ginger cream filling, these are sure to fly off the sideboard at the Christmas party!

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Ingredients

For the Gingerbread Cookies:

2 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
2 1/2 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed brown sugar
1/4 cup molasses
1 tsp. pure vanilla extract
2 large eggs
3 cups quick-cooking oats

For the Cream Filling:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
3 cups confectioners' sugar
1 tsp. pure vanilla extract
1 Tbsp. heavy cream
1/4 tsp. kosher salt
2 tsp. grated fresh ginger
1/2 tsp. ground cinnamon

Directions

1. Step 1Make the Gingerbread Cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl. Beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add molasses, vanilla, and eggs and beat until combined. Add flour mixture and beat until combined. Stir in oats.
2. Step 2Scoop cookies (about 1 ½ tablespoons each) onto prepared baking sheets, spacing them 2 inches apart. Bake until lightly golden brown around the edges, 9 to 10 minutes. Cool on pans 10 minutes, then transfer to a wire rack to cool completely.
3. Step 3Make the Cream Filling: Beat butter and cream cheese with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in confectioners’ sugar, vanilla, cream, and salt until combined. Beat in ginger and cinnamon until combined.
4. Step 4Assemble the Cream Pies: Arrange half the oatmeal cookies flat sides up on a baking sheet. Top with filling, dividing evenly. Sandwich with remaining cookies. Serve immediately or store in an airtight container at room temperature, 1 to 2 days.