Gingerbread Oatmeal Cream Pies
Soft ginger cookies made with oats and filled with light whipped cream, perfect for holiday treats or simple desserts.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Use room temperature for even mixing.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg Use room temperature.
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whip until soft peaks form.
- 1/2 cup powdered sugar For sweetening the cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine all-purpose flour, rolled oats, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture until combined.
Baking
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Let cookies cool completely.
Filling and Assembly
- Whip the heavy cream and powdered sugar until soft peaks form.
- Spread cream onto the flat side of a cookie and sandwich with another cookie.
Notes
For best texture, eat filled cookies within a day or two. Store unfilled cookies at room temperature; filled cookies should be stored in the fridge.