Incredible Gingerbread Oatmeal Cream Pies Recipe
These Incredible Gingerbread Oatmeal Cream Pies combine the warm, spicy flavors of gingerbread cookies with a luscious, creamy filling. Soft and chewy oatmeal cookies sandwich a smooth vanilla buttercream, making for a perfect holiday treat or cozy snack. The cookie dough is chilled for optimal texture, then baked to the desired softness or crispness, and finally assembled into delightful sandwich pies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Total Time: 1 hour 30 minutes (including chilling and cooling)
- Yield: Makes about 15 oatmeal cream pies (30 cookies total) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients:
- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark or light)
- ¼ cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup old fashioned rolled oats
- ½ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
Cream Pie Middle (Filling):
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- ¾ teaspoon vanilla extract
- 1–2 teaspoons milk, to make the filling creamy
Instructions
- Prepare Wet Ingredients: In the bowl of an electric mixer, beat the room temperature butter and brown sugar together for 1 minute until creamy. Add blackstrap molasses, egg, and vanilla extract and beat again until fully combined and smooth, about 1 additional minute.
- Mix Dry Ingredients: In a large bowl, whisk together flour, rolled oats, baking soda, ground ginger, cinnamon, allspice, and salt until evenly blended.
- Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a tender cookie texture.
- Chill Dough: Cover the dough and chill in the refrigerator for 1 hour. This step ensures the cookies develop the perfect texture and flavors.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Using a tablespoon or your hands, scoop out large tablespoonfuls of dough and roll into balls. Place each ball 2 inches apart on the prepared baking sheet.
- Bake: Bake the cookies for 9 to 12 minutes. Bake closer to 12 minutes for crisp edges or 9 to 10 minutes for softer, chewier cookies.
- Cool Cookies: Remove the baking sheet from the oven and let cookies cool on the sheet for about 5 minutes. Then transfer cookies to a wire rack to cool completely. Repeat with remaining dough. This recipe makes about 30 cookies (enough for 15 sandwich pies).
- Make the Cream Filling: In an electric mixer bowl, add room temperature butter, powdered sugar, vanilla extract, and 1 to 2 teaspoons milk. Beat on low speed gradually increasing to high for about 1 minute until smooth and creamy.
- Assemble Cream Pies: Take one cooled cookie and spread a spoonful of the cream filling on the flat side, leaving a small border around the edges. Top with another cookie and gently press down slightly to create a sandwich. Repeat with remaining cookies.
- Rest Before Serving: Let the assembled oatmeal cream pies rest at room temperature for about 1 hour so the filling firms up for the best texture before serving.
Notes
- Chilling the dough is essential for achieving the ideal cookie texture and prevents spreading during baking.
- Adjust baking time to your texture preference: longer for crispier cookies, shorter for softer, chewier cookies.
- The filling can be adjusted by adding more milk for a softer consistency or less for a firmer one.
- Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a festive touch, dust the finished cream pies with a light sprinkle of powdered sugar.
Keywords: gingerbread oatmeal cookies, oatmeal cream pies, gingerbread sandwich cookies, holiday cookies, creamy filling cookies, molasses cookies
