Why You’ll Love This Recipe
These Gingerbread Oatmeal Cream Pies offer a delightful twist on a classic favorite:
- Perfectly Spiced Cookies: The combination of ginger, cinnamon, and allspice creates a warm, festive flavor reminiscent of traditional gingerbread.
- Chewy Texture: Oats add a delightful chewiness to the cookies, making each bite satisfying.
- Creamy Filling: The vanilla buttercream center adds a sweet, creamy contrast to the spiced cookies.
- Holiday Appeal: Ideal for holiday baking, these cookies are sure to impress at cookie exchanges and festive gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, oats, baking soda, ginger, cinnamon, allspice, and salt.
- Mix Wet Ingredients: In a large bowl, cream together the butter and brown sugar until smooth. Beat in the molasses, egg, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover the dough and chill in the refrigerator for at least 1 hour.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll chilled dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-12 minutes, until the edges are set.
- Prepare the Filling: While the cookies cool, beat together butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Assemble the Cream Pies: Once the cookies have cooled completely, spread a generous amount of filling on the flat side of one cookie and top with another to create a sandwich. Repeat with the remaining cookies.
Servings and Timing
- Servings: Approximately 15 cream pies (30 individual cookies)
- Prep Time: 20 minutes
- Cook Time: 9-12 minutes per batch
- Chill Time: At least 1 hour
- Total Time: Approximately 1 hour 45 minutes
Variations
- Add Chocolate Chips: Incorporate mini chocolate chips into the dough for a chocolatey twist.
- Spice Level: Adjust the amount of spices to suit your taste preferences.
- Different Fillings: Try a cream cheese frosting or a maple-flavored filling for a unique flavor combination.
Storage/Reheating
- Storage: Store the assembled cream pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Individually wrap each cream pie in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
What type of oats should I use for this recipe?
Old-fashioned rolled oats are recommended for the best texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Is there a substitute for molasses?
Dark corn syrup or maple syrup can be used, but the flavor will differ slightly.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used; however, it may result in a denser cookie.
How do I prevent the cookies from spreading too much?
Chilling the dough helps prevent excessive spreading during baking.
Can I make the filling in advance?
Yes, the filling can be prepared ahead and stored in the refrigerator for up to 3 days.
What’s the best way to crush the cookies for the filling?
Ensure the cookies are completely cooled before assembling to prevent the filling from melting.
Can I add nuts to the cookie dough?
Yes, chopped nuts like pecans or walnuts can be added for extra texture.
How can I make the cookies gluten-free?
Use a gluten-free all-purpose flour blend and certified gluten-free oats.
What’s the best way to achieve evenly sized cookies?
Using a cookie scoop ensures uniform cookie sizes for even baking.
Conclusion
These Gingerbread Oatmeal Cream Pies are a delightful addition to your holiday baking repertoire. With their warm spices, chewy texture, and creamy filling, they’re sure to become a favorite treat for family and friends. Enjoy the festive flavors and happy baking!
Gingerbread Oatmeal Cream Pies
- Total Time: 1 hour 45 minutes
- Yield: 15 cream pies (30 individual cookies)
- Diet: Vegetarian
Description
Soft, spiced gingerbread oatmeal cookies sandwiched with luscious vanilla buttercream, these Gingerbread Oatmeal Cream Pies are a cozy holiday treat perfect for festive gatherings or cookie exchanges.
Ingredients
- Cookies:
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground allspice
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Egg
- Vanilla extract
- Filling:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Milk
Instructions
- Prepare Dry Ingredients: Combine flour, oats, baking soda, ginger, cinnamon, allspice, and salt.
- Mix Wet Ingredients: Cream butter and brown sugar, then beat in molasses, egg, and vanilla extract.
- Combine Mixtures: Gradually mix dry ingredients into the wet ingredients to form dough. Chill for at least 1 hour.
- Bake: Preheat oven to 350°F (175°C). Roll chilled dough into balls, bake for 9-12 minutes. Cool completely.
- Prepare Filling: Beat butter, powdered sugar, vanilla, and milk until creamy.
- Assemble Cream Pies: Spread filling on one cookie and top with another to form sandwiches.
Notes
- Chill dough to prevent spreading during baking.
- Experiment with alternative fillings like cream cheese frosting or maple buttercream for variety.
- Cookies can be made ahead and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 9-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
