Introduction

These Gingerbread Oatmeal Cream cookies combine the warm spices of gingerbread with hearty oats, creating a perfect holiday treat. Topped with a smooth cream cheese frosting, they offer a delightful balance of spicy, sweet, and creamy flavors that everyone will love.

A stack of four oatmeal cream pies is shown on a crumpled white paper sitting on a wooden table with a white marbled texture. Each pie has two textured, light brown oatmeal cookie layers with a slightly wrinkled surface, sandwiching a thick layer of smooth, white cream filling. Behind the stack, there is a clear glass of milk and some red berries with green leaves, softly blurred in the background. The light creates a warm, inviting feel, highlighting the textures of the cookies and cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups all-purpose flour (166 grams)
1 1/2 teaspoons ginger powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), softened
3/4 cup brown sugar (158 grams), dark preferred
1/2 cup granulated sugar (100 grams)
3 tablespoons molasses
1 teaspoon vanilla extract
1 large egg
1 cup rolled oats (about 100 grams), quick or old-fashioned oats
1/2 cup unsalted butter (112 grams), softened (for frosting)
4 ounces cream cheese (112 grams), brick style, full fat
1 1/2 – 2 1/2 cups powdered sugar (165 – 275 grams)
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)
1 tablespoon whipping cream or half and half (if needed)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined.
Step 4: Mix molasses, vanilla extract, and egg into the butter and sugar mixture until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, starting on low speed to avoid flour clouds, and mix until just combined.
Step 6: Stir in the oats evenly throughout the dough.
Step 7: Scoop out dough balls, about 1 to 1.5 tablespoons each, and place them 2 inches (5 cm) apart on the prepared cookie sheets. You should get around 24 cookies.
Step 8: Bake one sheet at a time in the oven’s middle rack for 8-10 minutes, or until the cookie tops look set but not browned.
Step 9: Let the cookies cool completely on the cookie sheets before frosting.
Step 10: To make the cream cheese frosting, beat together softened butter and cream cheese until smooth.
Step 11: Gradually add powdered sugar, beating on low speed to combine, then increase speed to cream until fluffy.
Step 12: Mix in vanilla extract and salt. If frosting is too thick, add whipping cream or half and half one teaspoon at a time until desired consistency is reached.
Step 13: Spread or pipe the frosting onto the cooled cookies. Serve and enjoy!

Tips & Variations

Use old-fashioned oats instead of quick oats for a chewier texture.
For a spicier kick, increase the ginger powder to 2 teaspoons.
Molasses adds depth to the flavor—do not substitute with dark corn syrup for the authentic taste.
Chill the dough for 30 minutes before baking to prevent spreading.
Try adding chopped crystallized ginger or a handful of chopped nuts for extra texture.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. Cookies without frosting can be stored at room temperature for 3 days. To freeze, place unfrosted cookies in a freezer-safe bag for up to 3 months; thaw before frosting.

How to Serve

A stack of four oatmeal cream pies is shown, each with two textured golden-brown oatmeal cookie layers sandwiching a smooth, thick white cream filling in between. The stacked cookies rest on a slightly crumpled white piece of parchment paper. In the blurred background, there is a clear glass of milk and red holly berries with green leaves on a white marbled surface. The focus is on the detailed, crumbly texture of the cookie tops and the soft cream layers between them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute gluten-free flour in a 1:1 ratio, but make sure it is a blend suitable for baking to maintain the right texture.

What if I don’t have molasses?

Molasses is key to the deep gingerbread flavor. If you don’t have it, try dark brown sugar as a partial substitute, but the flavor will be less rich.