Loading...Description
Gingerbread Oatmeal Creme Pies
Ingredients
Scale
- 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
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
- *Time does not include chilling*
Adapted from Baker by Nature
- Prep Time: 15
- Cook Time: 20
- Category: DESSERT
- Method: AMERICAN
- Cuisine: AMERICAN