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Explore the festive flavors of the holiday season with these delightful gingerbread oatmeal cream sandwiches. Combining the warm spices of gingerbread with a rich and creamy filling, these sweet treats evoke the cozy spirit of winter holidays. With ginger, cinnamon, and nutmeg harmonizing beautifully in the cookies, they form a perfect foundation for the luscious cream filling that peeks out from between two soft cookies. Whether you are diving into a batch by the fireplace or sharing them with loved ones at a holiday gathering, these sandwiches will surely warm hearts and satisfy sweet cravings.
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Gingerbread Oatmeal Cream Sandwiches Recipe

These delightful gingerbread oatmeal cream sandwiches are a festive treat perfect for the holiday season. Soft cookies filled with a creamy filling make for a delicious dessert.
Course Dessert
Cuisine American
Keyword cookies, cream filling, dessert, gingerbread, holiday, oatmeal
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 12
Calories 200kcal

Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mix rolled oats, flour, ginger, cinnamon, nutmeg, baking soda, and salt.
  • In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add egg, molasses, and vanilla to the creamed mixture and beat until smooth.
  • Gradually mix the dry ingredients into the wet mixture until just combined.
  • Scoop rounded balls of dough onto the baking sheet, flattening them slightly.
  • Bake for 10-12 minutes until edges are golden brown, then cool on a wire rack.
  • For the cream filling, beat softened butter, then mix in powdered sugar until smooth, adding vanilla and milk to reach desired consistency.
  • Spread cream filling on one cookie and top with another to form a sandwich.
  • Enjoy immediately or store in an airtight container.

Notes

Store in an airtight container for up to a week.