Gingerbread Oatmeal Creme Pies

Add some spice to the copy cat creme pies by making Gingerbread Oatmeal Creme Pies, perfect for the holiday!

You know… besides saying these are one of my favorite Christmas cookies and they’re a must for you to make this holiday season… I don’t have much else to talk about.

So anyways… I’m going to go back to watching the steer wresting and you’re going to get ready to whip out these cookies! Deal?! Good! Let me know whatcha think of them!

Gingerbread Oatmeal Creme Pies

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• Author: JennyL
• Total Time: 35
• Yield: 8 1x

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Description

Gingerbread Oatmeal Creme Pies

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup quick oats
• 1 teaspoon cornstarch
• 1 1/4 teaspoons baking powder
• 1/2 tsp baking soda
• 1/2 teaspoon salt
• 1 3/4 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup molasses
• 1 large egg
• 2 egg yolks
• 2 teaspoons vanilla extract
• For the Marshmallow Cream
• 10 tablespoons butter, softened
• 2 tablespoons shortening
• 8 ounces marshmallow cream
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 1/2–2 cups powdered sugar

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Instructions

• In a mixing bowl, cream together the butter, shortening, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
• Add in eggs and egg yolks, beating well.
• Mix in vanilla.
• Slowly add in the sifted dry ingredients and oats into the wet mixture, beating on low until just combined.
• Cover dough in an airtight container and refrigerate at least 1 hour.
• When ready to bake, preheat oven to 350*F.
• Line baking sheets with parchment paper.
• Scoop 2 tablespoons sized balls of dough out, roll them into balls, sprinkle with sugar, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies as they will spread.
• Bake at 350*F for 9-11 minutes, or until set at the edges but still slightly jiggly in the center.
• Allow cookies to cool 10 minutes on the baking sheet before transferring to wire rack to cool completely.
• Once cookies are cooled, spread about a tablespoon of the marshmallow buttercream along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
• For the marshmallow buttercream filling
• In the bowl of an electric stand mixer fit with paddle attachment, cream the butter and shortening until light and fluffy.
• Gradually add in the powdered sugar and mix until combined.
• Once all the sugar has been added, increase the speed to medium-high and whip for 2 minutes. Mix in marshmallow creme, nutmeg, and vanilla, beat until just combined.

Notes

1. *Time does not include chilling*

Adapted from Baker by Nature

• Prep Time: 15
• Cook Time: 20
• Category: DESSERT
• Method: AMERICAN
• Cuisine: AMERICAN