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Gingerbread Oatmeal Cream Pies with Cinnamon Filling

Nicole Hughes
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Ingredients
  

  • 1/2 C Butter, COLD, cut into tablespoons
  • 1 C Dark Brown Sugar
  • 1/4 C Molasses
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 C All Purpose Flour
  • 1/2 C Cake Flour
  • 1 C Old Fashioned Rolled Oats
  • 2 tsp Ground Ginger
  • 1 tsp Cinammon
  • 1 tsp Allspice
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda

For the Cream Filling:

  • 3/4 C Unsalted butter, COLD, cut into tablespoon chunks
  • 1 1/2 C Powdered Sugar
  • 1-2 tsp Cinnamon
  • 3/4 tsp Vanilla Extract
  • 1 tsp milk (if needed)

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet with silicone mats or parchment paper.
  • Add cut up butter into the mixer and beat until the butter has softened and is somewhat smooth.
  • Add in the brown sugar and mix until well mixed. Do not over mix!
  • Add the egg, molasses, and vanilla and mix until well combined. Do not over mix!
  • In a separate bowl, sift together the dry ingredients and mix until well combined.
  • Add dry ingredients to the butter/brown sugar mixture. Pulse mixer or mix on LOW until dry and wet ingredients are combined. Use a spatula to scrape side of bowl as needed.
  • Using a cookie scoop, or weighing dough balls to 2 ounces (small cookies, 4 ounces for large cookies) place cookies 2-3 inches apart. Bake for 10-12 minutes. I would recommend checking at 10 minutes to see if your cookies are done or not. Cookies will be done when the tops are slightly browned and are cracking.
  • Let your cookies finish baking on the hot cookie sheet and do not disturb them until they are completely cooled!

For the Cream Filling:

  • Add the butter, powdered sugar, cinnamon, vanilla, and milk to an electric mixer and beat on low until well combined. Then switch the speed to high and beat the filling for another 1-2 minutes to make it creamy and smooth! Be sure to not add milk if your cream is slightly runny. You want the cream to be as stiff as possible.
  • Assemble the cream pies by putting a dollop of the cream in the center of one cookie, pushing it out to the edges and then placing another cookie gently on top.
  • If you are not planning on serving the cookies right away, I would recommend refrigerating them so that the cream keeps it shape.