Kick Off Your Holiday Baking with Gingerbread Oatmeal Cream Pies

Sandwich cookies are so fun. Soft pillows of cream between freshly baked cookies—how could you resist? These holiday-flavored cookies are perfect for anyone craving a bit of seasonal spice. With lots of gingerbread flavor and a cinnamon-ginger cream filling, these are sure to fly off the sideboard at the Christmas party!

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.

  cinnamon

• 1/2 tsp.

  ground nutmeg

• 1/2 tsp.

  ground allspice

• 1/2 tsp.

  ground cloves

• 1/2 tsp.

  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

1. 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.

2. 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.

3. 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.

4. 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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