Gingerbread Oatmeal Sandwich Cookies

Inspired by our never-ending love of Oatmeal Creme Pies, this holiday twist on the nostalgic cookie sandwiches combines the warm, aromatic spices in gingerbread with the hearty, chewy texture of oatmeal for a uniquely satisfying dessert. Sandwiched between the soft, spiced cookies is a luscious buttery filling that adds an extra layer of decadence.

Gingerbread Oatmeal Sandwich Cookies

Makes 12 sandwich cookies

Ingredients

Cookies:

½ cup (113 grams) unsalted butter, softened1 cup (220 grams) firmly packed dark brown sugar*1 large egg (50 grams)¼ cup (85 grams) unsulphured molasses1 teaspoon (4 grams) vanilla extract1½ cups (188 grams) all-purpose flour1 cup (80 grams) old-fashioned oats1¾ teaspoons (3.5 grams) ground ginger1½ teaspoons (4.5 grams) kosher salt¾ teaspoon (1.5 grams) ground cinnamon½ teaspoon (2.5 grams) baking soda¼ teaspoon ground nutmeg

Filling:

1 cup (227 grams) unsalted butter, softened1 teaspoon (6 grams) vanilla bean paste½ teaspoon (1.5 grams) kosher salt3 cups (360 grams) confectioners’ sugar

Instructions

For cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating until well combined. Beat in molasses and vanilla extract until combined.

In medium bowl, whisk together flour, oats, ginger, salt, cinnamon, baking soda, and nutmeg until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate for 1 hour.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and place 3 inches apart on prepared pans.

Bake until cookies flatten and tops look dry, 10 to 12 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla bean paste, and salt at medium speed until combined. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until smooth and well combined, stopping to scrape bottom and sides of bowl. Increase mixer speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Transfer filling to a pastry bag fitted with a ¼-inch French star piping tip (Ateco #862). Pipe about 2 tablespoons (30 grams) filling onto flat side of half of cookies. Place remaining cookies, flat side down, on filling. Store in an airtight container for up to 3 days.

Notes

*We used C&H® Dark Brown Sugar.

The post Gingerbread Oatmeal Sandwich Cookies first appeared on Bake from Scratch.

Dessert

Gingerbread Oatmeal Sandwich Cookies