Happy cookie week day three! If you missed the first two recipes, you can find the chocolate caramel snowballs and Christmas cookie bars linked here and here. The first two recipes I shared are super easy to whip up since they require no chill time. While these gingerbread oatmeal cream pies are also easy to make, the dough does require an hour of chill time before baking and the cookies need to cool completely before you add the filling. None of the steps to make these cookies are difficult, but you do need to make sure you allow enough time for all the steps! I like to start these cookies in the morning and add the filling in the afternoon so they are ready for an evening holiday gathering.
How to Make Gingerbread Oatmeal Cream Pies
- First, you’re going to whisk together your dry ingredients: rolled oats, all-purpose flour, baking soda, salt, and a whole bunch of delicious spices to make these gingerbread cookies taste like Christmas.
- Cream together your butter and sugars. These cookies use more brown sugar than granulated sugar to give you that signature gingerbread flavor thanks to the molasses notes that come from the brown sugar.
- Add one egg, then vanilla extract, then molasses. They aren’t gingerbread cookies without adding molasses! Now you chill the dough for one hour.
- After chilling, scoop out the dough and bake. While they’re still warm, I like to run a large circle cookie cutter around the cookies to even up the edges and make them more perfect circles. After they’re completely cool, make the cream cheese filling and sandwich the cookies together. These are such a perfect holiday cookie!
These cookies are as Christmassy as they come and a really lovely addition to any cookie box. The oatmeal adds a great texture to the gingerbread cookie and with ginger, cinnamon, nutmeg, cloves, and molasses, the gingerbread flavor really shines in these cookies. The cream cheese filling adds a lightness to the cookie and pairs really well with the deeper flavors. I am convinced that even someone who doesn’t care for a gingerbread cookie will love these! Serving with hot cocoa is optional, but highly encouraged. I even love one of these cookies in the morning with a cup of coffee!
- 2 cups rolled oats (not quick oats)
- 1¾ cup all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. ground dried ginger
- 2 tsp. cinnamon, divided
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ¾ cup softened butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- ¼ cup molasses
- 8 oz cream cheese
- 2 cups powdered sugar
- 1-2 tbsp. heavy cream as needed
- In a medium bowl, whisk together oats, flour, baking soda, salt, ginger, 1½ tsp. cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl with a hand mixer or using a stand mixer, cream together butter, brown sugar, and granulated sugar. Add the egg and mix well again. Finally, add the vanilla extract and molasses and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Cover and chill for one hour.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Scoop out the cookie dough using a cookie scoop or quickly use your hands to roll into balls. You don't want it to heat up too much!
- Bake for 12-13 minutes until the edges are golden brown. While the cookies are still warm, run a large cookie cutter around the cookies to even out the edges. Allow to cool completely before making the filling. Cream together the cream cheese, powdered sugar, and remaining ½ tsp. of cinnamon. Add cream as needed to reach the desired consistency. Spread the filling on half of the oatmeal cookies and then add another cookie to make a sandwich! Repeat until you're done with all the cookies.
- Enjoy!
[…] it’s already our second to last day of cookie week! Snickerdoodles are a holiday classic, but I have always found them to be a little bit boring. […]