Kick Off Your Holiday Baking with Gingerbread Oatmeal Cream Pies
Yields: 24 servings
Prep Time: 30 mins
Total Time: 50 mins
Ingredients
For the Gingerbread Cookies:
2 c.
all-purpose flour, spooned and leveled
1 tsp.
baking soda
2 1/2 tsp.
ground ginger
2 tsp.
ground cinnamon
1/2 tsp.
ground nutmeg
1/2 tsp.
ground allspice
1/2 tsp.
ground cloves
1/2 tsp.
kosher salt
1 c.
(2 sticks) unsalted butter, at room temperature
1 1/2 c.
packed brown sugar
1/4 c.
molasses
1 tsp.
pure vanilla extract
2
large eggs
3 c.
quick-cooking oats
For the Cream Filling:
3/4 c.
(1 1/2 sticks) unsalted butter, at room temperature
2 oz.
cream cheese, at room temperature
3 c.
confectioners' sugar
1 tsp.
pure vanilla extract
1 tbsp.
heavy cream
1/4 tsp.
kosher salt
2 tsp.
grated fresh ginger
1/2 tsp.
ground cinnamon
Directions
Make the Gingerbread Cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl. Beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add molasses, vanilla, and eggs and beat until combined. Add flour mixture and beat until combined. Stir in oats.
Scoop cookies (about 1 ½ tablespoons each) onto prepared baking sheets, spacing them 2 inches apart. Bake until lightly golden brown around the edges, 9 to 10 minutes. Cool on pans 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Filling: Beat butter and cream cheese with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in confectioners’ sugar, vanilla, cream, and salt until combined. Beat in ginger and cinnamon until combined.
Assemble the Cream Pies: Arrange half the oatmeal cookies flat sides up on a baking sheet. Top with filling, dividing evenly. Sandwich with remaining cookies. Serve immediately or store in an airtight container at room temperature, 1 to 2 days.
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