Go Back
–+ servings

Gingerbread Oatmeal Cream Pies

Deliciously spiced gingerbread cookies filled with a creamy filling, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Gingerbread Cookies
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
Cream Filling
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Method
 

Make the Gingerbread Cookies
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Add the molasses and egg, mixing until well combined.
  4. In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Roll the dough into balls and place them on a baking sheet lined with parchment paper.
  7. Flatten each ball slightly and bake for 10-12 minutes, until the edges are firm.
  8. Allow the cookies to cool completely on a wire rack.
Make the Cream Filling
  1. In a mixing bowl, beat together the softened butter and powdered sugar until smooth.
  2. Add the vanilla extract and heavy cream, mixing until the filling is light and fluffy.
Assemble the Pies
  1. Spread a generous amount of cream filling on the flat side of one cookie.
  2. Top with another cookie, flat side down, to create a sandwich.
  3. Repeat with the remaining cookies and filling.
  4. Serve immediately or store in an airtight container.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gFiber: 1gSugar: 15g

Notes

These cookies can be stored in an airtight container for up to a week.

Tried this recipe?

Let us know how it was!