There’s something magically nostalgic about the Gingerbread Oatmeal Cream Pies Recipe that makes it a must-bake every holiday season, or any time you crave a cozy, spiced treat. These delightful sandwich cookies combine the chewy goodness of oatmeal and the warm, fragrant spices of gingerbread, all wrapped around a luscious, creamy filling that’s smooth and dreamy. Each bite feels like a warm hug, perfectly balancing texture and flavor to leave you smiling and reaching for another. Trust me, once you try this Gingerbread Oatmeal Cream Pies Recipe, it’ll become your go-to comfort cookie.
Ingredients You’ll Need
These ingredients come together simply but are essential in crafting the perfect balance of flavors and textures. Each one plays its part, from the aromatic spices that bring warmth to the dough to the creamy filling that adds that irresistible softness between the cookies.
- All-purpose flour (1 3/4 cups): The base that gives structure to our cookies, spooned and leveled for accuracy.
- Ground ginger (2 teaspoons): Adds that signature spicy zing essential for gingerbread flavors.
- Ground cinnamon (1 1/2 teaspoons): Brings a sweet and woody warmth to the recipe.
- Baking soda (1 teaspoon): Helps our cookies rise just the right amount, keeping them tender.
- Kosher salt (1/2 teaspoon): Enhances all the other flavors while balancing sweetness.
- Ground nutmeg (1/4 teaspoon): A little touch for depth and cozy spice hints.
- Ground cloves (1/4 teaspoon): Offers a subtle, aromatic kick to round out the spice profile.
- Unsalted butter, room temperature (3/4 cup + 3/4 cup): Adds richness and creaminess, both in the cookie and the filling.
- Packed brown sugar (1 cup): Brings moistness and molasses notes that complement the spices beautifully.
- Granulated sugar (1/4 cup): Adds sweetness and contributes to the cookie’s lovely texture.
- Molasses, unsulfured (1/4 cup): The heart of gingerbread flavor, giving deep richness and color.
- Large egg (1): Binds the dough together and contributes to softness.
- Pure vanilla extract (2 teaspoons + 1 1/2 teaspoons): Enhances sweetness and rounds out flavors in dough and frosting.
- Old fashioned oats (2 cups): Provide that hearty chewy texture everyone loves in oatmeal cookies.
- Confectioners’ sugar (3 cups): The key to a smooth, sweet, and fluffy cream filling.
- Heavy cream or whole milk (3 tablespoons): Helps create light, spreadable frosting with perfect consistency.
- Pinch of salt: Balances out the sweetness in the cream filling for a fuller flavor.
How to Make Gingerbread Oatmeal Cream Pies Recipe
Step 1: Prep Your Oven and Tools
Start by preheating the oven to 350 degrees Fahrenheit. Line your half-sheet pans with parchment paper to make sure the cookies don’t stick and have an even bake. Having everything ready here makes the process smoother as you move through the next steps.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, kosher salt, nutmeg, and cloves. This spice blend is what truly defines the flavor of your Gingerbread Oatmeal Cream Pies Recipe so take your time to mix it well and set it aside before moving on to the wet ingredients.
Step 3: Cream Butter and Sugars
Using a hand or stand mixer fitted with a paddle attachment, beat the unsalted butter, packed brown sugar, and granulated sugar on medium-high speed until the mixture is light and creamy. This step is crucial for getting that perfect cookie texture, as it incorporates air into the dough, giving it a tender crumb.
Step 4: Add Molasses, Egg, and Vanilla
Mix the molasses, egg, and vanilla extract into the creamed butter and sugar until everything is completely combined. The molasses here is not just for flavor but also adds moisture and a deep brown color that makes the cookies visually inviting.
Step 5: Combine Dry Ingredients and Oats
On low speed, gently mix in the dry ingredients until just combined, then fold in the old fashioned oats. The oats add that chewy texture that perfectly contrasts with the creamy filling of the sandwiched cookie.
Step 6: Scoop and Bake
Use a cookie scoop to portion out about 1 heaping tablespoon of dough per cookie onto your prepared pans. Leave about 2 inches between each as they will spread while baking. Bake for 10 to 12 minutes, keeping an eye to catch them when they’re set around the edges but still soft in the middle. Let them cool five minutes on the tray before moving them to a wire rack to cool completely.
Step 7: Make the Cream Filling
While the cookies cool, prepare the cream filling by beating butter on high until creamy. Gradually add confectioners’ sugar, then the heavy cream (or milk), vanilla, and a pinch of salt. Beat on high again until the filling is light, fluffy, and perfect for spreading.
Step 8: Assemble Your Gingerbread Oatmeal Cream Pies Recipe
Spread about 1 heaping tablespoon of the cream filling onto the bottom side of half the cooled cookies. You can use a spoon, pipe it, or a small cookie scoop for even dollops. Top with the remaining cookies to create sandwich-style pies. These are best enjoyed fresh but hold their charm for days afterward!
How to Serve Gingerbread Oatmeal Cream Pies Recipe
Garnishes
For an extra festive touch, dust the assembled pies lightly with powdered sugar or drizzle with a bit of melted white chocolate. Sprinkling crushed candied ginger on top of the cream filling before sandwiching adds beautiful texture and a spicy surprise.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, hot cocoa, or even a glass of cold milk. Their spicy, sweet flavor complements creamy or spicy beverages, turning your snack time into a cozy ritual.
Creative Ways to Present
Try stacking your Gingerbread Oatmeal Cream Pies Recipe on a festive platter with sprigs of fresh rosemary or cinnamon sticks around for aroma and charm at any gathering. Wrapping them individually in parchment tied with twine also makes an adorable edible gift.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Gingerbread Oatmeal Cream Pies in an airtight container at room temperature for up to three days. Keeping them sealed preserves the softness of the cookies and the freshness of the cream filling without making them soggy.
Freezing
To freeze, place the frosted sandwich cookies in a single layer on a baking sheet and freeze until firm, about an hour. Then transfer them to a freezer-safe container or ziplock bag. They keep well for up to 2 months and thaw beautifully at room temperature for a quick treat.
Reheating
These pies are best enjoyed chilled or at room temperature, so reheating is generally not necessary. If you prefer them slightly warmed, pop a cookie (without the filling) in the microwave for 10-15 seconds. For sandwiches, let them warm naturally to avoid melting the cream too much.
FAQs
Can I use quick oats instead of old fashioned oats?
While quick oats can work, old fashioned oats provide better chew and texture in the Gingerbread Oatmeal Cream Pies Recipe. The larger flakes give a heartier bite and hold up well in the cookie dough.
Is there a substitute for molasses?
You can substitute molasses with dark corn syrup or honey in a pinch, but keep in mind molasses gives that authentic gingerbread flavor and deep color, which is hard to replicate exactly.
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend that measures cup for cup like regular flour. Just ensure your oats are certified gluten-free to keep the Gingerbread Oatmeal Cream Pies Recipe safe for gluten-sensitive eaters.
How long do the cream pies stay fresh?
When stored in an airtight container at room temperature, the assembled gingerbread oatmeal cream pies stay fresh for about 3 days. Beyond that, the filling may start to soften the cookies too much.
Can I double the recipe?
Absolutely! This Gingerbread Oatmeal Cream Pies Recipe doubles well, just be sure to have enough baking sheets and space to bake your cookies properly without crowding them.
Final Thoughts
This Gingerbread Oatmeal Cream Pies Recipe is one of those sweet treasures that brings warmth and joy to any day you share it. The blend of spices, the chewy oats, and the luscious cream filling create a perfect balance that’s irresistibly delicious. Don’t wait for a special occasion—grab your ingredients and make a batch today. Your taste buds will thank you, and you might just find yourself sneaking a few before anyone else knows they exist.
Print
Gingerbread Oatmeal Cream Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 22 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Oatmeal Cream Pies are soft, spiced gingerbread cookies packed with hearty oats, sandwiched together with a light and fluffy vanilla cream filling. Perfectly balancing warm holiday spices with creamy sweetness, these sandwich cookies make a delightful treat for festive gatherings or cozy afternoons.
Ingredients
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
Frosting
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line half-sheet baking pans with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking soda, kosher salt, nutmeg, and ground cloves thoroughly. Set this dry mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the room temperature butter, brown sugar, and granulated sugar on medium-high speed until the mixture becomes light and creamy.
- Add Wet Ingredients: Into the creamed butter and sugars, add the molasses, egg, and vanilla extract. Beat until all ingredients are well combined, stopping occasionally to scrape down the sides of the bowl to incorporate everything evenly.
- Combine Dry and Wet: Add the prepared dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookie texture tender. Gently fold in the old fashioned oats with a spatula.
- Portion Cookies: Using a cookie scoop or tablespoon, drop heaping tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. Cookies should be set around the edges but still soft in the center. Begin checking at 10 minutes to prevent overbaking.
- Cool Cookies: Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: While cookies cool, prepare the cream filling. Beat the room temperature butter on high speed until creamy, about 1 minute. Gradually add confectioners’ sugar and mix on medium for 1–2 minutes. Then add the heavy cream (or milk), vanilla extract, and a pinch of salt, beating on high for another 2 minutes until the frosting is light and fluffy.
- Assemble Sandwiches: Spread about 1 heaping tablespoon of the cream filling onto the flat side of half the cookies. Use a spoon, piping bag, or small scoop for even distribution.
- Complete Pies: Top each filled cookie with another cookie, right side up, gently pressing together to form sandwich cookies. Serve immediately or store in an airtight container.
Notes
- Ensure butter is at room temperature for easy creaming.
- Check cookies early to prevent overbaking as ovens vary.
- For softer filling, use heavy cream; for lighter, whole milk works well.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
