Gingerbread Oatmeal Cream Pies
These gingerbread oatmeal cream pies are soft, lightly spiced cookies filled with a fluffy cream filling, perfect for holidays or anytime you want a sweet treat.
Ingredients
For the cookies
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1.5 cups all-purpose flour Spoon and level to measure for tender cookies.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger Fresh spices will give better flavor.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the filling
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract For the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, combine rolled oats, flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg, molasses, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool completely.
Filling Preparation
- For the filling, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla until combined.
- Spread or pipe filling onto the flat side of one cookie, and sandwich with another cookie.
Notes
For best texture, serve at room temperature. Chill briefly for a make-ahead dessert. Freezing assembled pies is recommended for preserving shape and flavor.