Fast Abstract
Comfortable, chewy gingerbread oatmeal cookies sandwiched with a candy, fluffy cream filling make these Gingerbread Oatmeal Cream Pies the final word vacation deal with. Good for cookie exchanges, festive events, or cozy nights by the fireplace, these cookies are a vacation must-bake.
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Gingerbread Oatmeal Cream Pies: The Good Vacation Cookie
I’ve all the time liked a superb sandwich cookie, and oatmeal cream pies maintain a particular place in my coronary heart, they’re nostalgic, cozy, and just a bit indulgent. In the event you’ve tried my Pumpkin Oatmeal Cream Pies or my Carrot Cake Cookies, you know the way a lot I really like a smooth, flavorful cookie full of fluffy cream. In the event you love these, you’re going to fall head over heels for these Gingerbread Oatmeal Cream Pies!
These cookies are smooth, chewy, and full of heat gingerbread spices, then sandwiched with a candy, fluffy cream filling that takes them excessive. Assume Little Debbie, however with a Christmas twist…and SO a lot better. Sorry Debbie, however my recipe is the BEST:)
These cookies are the final word vacation deal with…good for cookie exchanges, festive events, present packing containers, or cozy nights by the fireplace. Actually, they may simply develop into your new vacation obsession!
And let’s be actual, two cookies are all the time higher than one! Belief me, when you strive these, they’ll be the cookies everybody asks for yr after yr. The BEST vacation cookie? Completely.
Substances + Useful Notes
For the cookies:
- All-purpose flour: Gives construction for the cookies. Spoon and stage, by no means pack flour within the measuring cup.
- Old style oats: Use rolled oats, not fast oats. They offer the cookies the right hearty, chewy texture.
- Floor ginger: The star spice! Offers the cookies that basic heat gingerbread taste.
- Floor cinnamon: Provides sweetness and heat that enhances the ginger.
- Nutmeg & cloves: These spices deepen the gingerbread taste—just a bit goes a good distance.
- Baking soda: Helps the cookies unfold and keep smooth within the middle.
- Unsalted butter: Be certain it’s at room temperature so it lotions easily and creates a smooth cookie.
- Brown sugar & granulated sugar: Work collectively so as to add sweetness, moisture, and construction. The brown sugar retains the cookies chewy whereas the granulated sugar helps them unfold correctly.
- Molasses: The important gingerbread ingredient! Use unsulfured molasses for the very best taste. I like Grandma’s model.
- Egg: Binds the dough and retains the cookies smooth.
- Vanilla extract: Enhances all the comfy cookie flavors.
For the vanilla cream filling:
- Unsalted butter: Room temperature butter ensures the filling whips up gentle and fluffy.
- Confectioners’ sugar: Sweetens and thickens the filling for that basic cream pie texture.
- Heavy cream or complete milk: Lightens the frosting and makes it easy and spreadable.
- Vanilla extract: Provides heat, candy taste to the filling.
- Pinch of salt: Balances the sweetness so the filling isn’t too sugary.
Ideas for Making the Cookies
- Measure molasses the straightforward approach: Evenly grease your measuring cup so the molasses slides out simply.
- Combine gently: When you add the dry components, combine simply till mixed to maintain the cookies smooth and tender.
- Chill the dough (optionally available): In the event you want thicker cookies that unfold rather less, chill the dough for 20–half-hour earlier than baking.
- Use a cookie scoop: This ensures even-sized cookies, which makes sandwiching them easy and constant.
- Don’t overbake: The sides needs to be set, however the facilities ought to nonetheless look smooth. They’ll agency up as they cool.
- Cool fully earlier than filling: If the cookies are even barely heat, the filling will soften.
- Fill them your approach: Spoon the filling on, pipe it for a clear edge, or use a small cookie scoop for completely even parts.
- Match cookie sizes: Pair cookies which might be related in measurement for neat, uniform cream pies.
- Press gently to sandwich: A lightweight press helps unfold the filling to the perimeters with out squishing the cookies.
Gingerbread Oatmeal Cream Pies
Comfortable, chewy gingerbread oatmeal cookies full of fluffy vanilla cream. Good for vacation baking and festive gatherings!
For the cookies:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons floor ginger
- 1 1/2 teaspoons floor cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon floor cloves
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses, unsulfured
- 1 giant egg
- 2 teaspoons pure vanilla extract
- 2 cups quaint oats
For the cream filling:
- 3/4 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream or complete milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
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Preheat the oven to 350 levels F. Line half-sheet pans with parchment paper and put aside.
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In a medium bowl, whisk collectively the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Put aside.
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In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high velocity till gentle and creamy. Add the molasses, egg, and vanilla extract. Beat till properly mixed. Cease and scrape down the edges of the bowl as wanted.
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Add the dry components and blend on low till simply mixed. Stir within the oats.
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Use a cookie scoop to drop the dough onto the ready baking sheet, about 1 heaping tablespoon of dough per cookie, leaving about 2 inches of house in between as a result of the cookies will unfold.
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Bake for 10 to 12 minutes or till cookies are set across the edges however nonetheless smooth within the middle. Examine early to be secure. Let the cookies cool for five minutes on the baking sheet. Switch to a wire cooling rack and funky fully.
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Whereas the cookies are cooling, make the frosting. In a big bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on excessive till creamy, about 1 minute. Add the confectioners’ sugar and blend on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on excessive for an additional 2 minutes till gentle and fluffy.
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Unfold about 1 heaping tablespoon of the cream filling onto the underside aspect of half the cookies. You may pipe, spoon it on, or use a bit cookie scoop.
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Place the remaining cookies on prime, right-side up, to make sandwiches. Take pleasure in!
- Retailer in an hermetic container at room temperature for as much as 4 days.
- Crammed sandwiches may be refrigerated for as much as per week; permit to come back to room temperature earlier than serving.
- For longer storage, freeze the cookies in a freezer container or bag for as much as 3 months. You may freeze them with the filling. Thaw earlier than having fun with.
Energy: 301kcal, Carbohydrates: 44g, Protein: 2g, Fats: 12g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 43mg, Sodium: 113mg, Potassium: 119mg, Fiber: 1g, Sugar: 27g, Vitamin A: 428IU, Vitamin C: 0.02mg, Calcium: 30mg, Iron: 1mg
Have you ever tried this recipe?
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Extra Christmas Cookie Recipes
In the event you want much more cookie inspiration (you may by no means have too many!), don’t miss my Christmas Cookie Roundup. It’s also possible to browse all of my Cookie Recipes!
