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Gingerbread Oatmeal Cookies Recipe

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★★★★★

4.8 from 58 reviews

These Gingerbread Oatmeal Cream cookies combine the warm, spicy flavors of gingerbread with hearty oats and a smooth cream cheese frosting. Perfect for the holiday season or anytime you crave a cozy, comforting treat, these cookies offer a delightful balance of spice, sweetness, and creaminess in every bite.

Ingredients

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Gingerbread Oatmeal Cookies

  • 1 1/3 cups all-purpose flour (166 grams)
  • 1 1/2 teaspoon 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 oats or old-fashioned oats

Cream Cheese Frosting

  • 1/2 cup unsalted butter (112 grams), softened
  • 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
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream or half and half, if needed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ginger powder, cinnamon, nutmeg, ground cloves, baking soda, and salt to evenly distribute the spices and leavening.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This ensures a tender cookie texture.
  4. Add Wet Ingredients: Incorporate the molasses, vanilla extract, and egg into the creamed butter mixture, mixing until fully combined and smooth.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Start mixing on low speed to prevent flour dust and to ensure all ingredients are fully combined.
  6. Stir in Oats: Fold in the rolled oats by hand or with the mixer on low to distribute them evenly throughout the dough.
  7. Portion Dough: Using a cookie scoop or tablespoon, scoop about 1 to 1.5 tablespoons of dough per cookie and place them roughly 2 inches (5 cm) apart on the prepared cookie sheets. This spacing allows cookies to spread without sticking.
  8. Bake Cookies: Bake one sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the tops look just set but not browned. This timing ensures a soft, chewy texture.
  9. Cool Cookies: Let the cookies cool on the baking sheets for several minutes to firm up before transferring to a wire rack to cool completely.
  10. Prepare Cream Cheese Frosting: Beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy. If the frosting is too thick, add whipping cream or half and half one tablespoon at a time until desired spreading consistency is reached.
  11. Assemble Cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and top with another to create sandwich-style cookies. Repeat for remaining cookies.

Notes

  • Use either quick oats or old-fashioned rolled oats according to your texture preference; old-fashioned oats yield a chewier cookie.
  • For a stronger gingerbread flavor, you can add a touch more ginger or a pinch of ground allspice.
  • Chilling the dough for 30 minutes before baking can help the cookies keep their shape if desired.
  • Adjust the sweetness of the cream cheese frosting by varying the amount of powdered sugar.
  • Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.

Keywords: gingerbread cookies, oatmeal cookies, cream cheese frosting, holiday cookies, baked cookies, sandwich cookies, spiced cookies

Find it online: https://cookwithlea.com/gingerbread-oatmeal-cookies-recipe/