Go Back

Gingerbread Oatmeal Cream Pies

Delicious gingerbread oatmeal cream pies filled with a luscious cream filling, perfect for cozy gatherings or a sweet pick-me-up.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
For the filling
  • 1 cup powdered sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract For filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. In another bowl, cream the softened butter, brown sugar, and granulated sugar together until fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, then fold in the rolled oats.
Baking
  1. Drop tablespoons of dough onto the prepared baking sheet, ensuring space for spreading.
  2. Bake for 10-12 minutes or until the edges are golden brown.
  3. Allow cookies to cool completely on the baking sheet.
Making the filling
  1. Beat together the heavy cream and powdered sugar until stiff peaks form.
  2. Gently mix in the vanilla extract.
  3. Spread the filling between two cookies to create sandwiches.
  4. Serve with a glass of milk or a cup of tea.

Notes

Store in an airtight container at room temperature for up to three days or in the fridge for up to a week. Freezing unfilled cookies is also an option.