Gingerbread Oatmeal Cookies with Marshmallow Buttercream
One of my friends texted me yesterday asking for the recipe for the gingerbread oatmeal cookies with marshmallow buttercream that I made during the holidays last year. That little nudge was just what I needed to finally get the recipe up on the blog!
These cookies are soft, chewy, and bursting with cozy holiday flavors. The marshmallow buttercream on top will transport you straight to a Hallmark movie bakery. They’re a fun twist on my oatmeal ginger cookie sandwiches with an espresso chai buttercream filling—perfect for anyone who loves warm, spiced treats.
I made these cookies alongside my chocolate peppermint mocha cookies and cranberry orange almond cookies for all the holiday markets. Let me know if you’d like those recipes too! 
This is the perfect holiday cookie recipe to bring to your holiday parties. You can easily make them gluten-free, too. I’ve even made them dairy-free by swapping the butter for vegan butter.
To make these cookies even better, make sure to use all natural dehydrated marshmallows on top for the decorations. Did you know that almost all dehydrated marshmallows have blue dye in them to help them stay white? We try our best to be a dye free household when we can!
The oatmeal cookie base is irresistibly good, with its warm spices and rich winter molasses flavor. And the buttercream? It’s the perfect complement! If you’re a ginger molasses cookie lover, this recipe is for you. Plus, how cute are these cookies paired with a cozy cup of hot cocoa?
We also got a new espresso machine last week, and I can’t wait to start experimenting with espresso drink recipes to pair with these cookies. Stay tuned—delicious and festive things are coming!
Ingredients for Gingerbread Oatmeal Cookies
- all-purpose flour
- oats (quick oats or whole oats both work, sometimes I mix them both)
- baking soda
- baking powder
- sea salt
- ground cinnamon
- ground ginger
- ground cloves
- unsalted butter, softened
- brown sugar
- vanilla extract
- molasses
- egg, room temperature
Ingredients for Marshmallow Buttercream
- unsalted butter, room temperature
- marshmallow fluff
- powdered sugar (or more, if needed)
- vanilla extract
- milk
Instructions For the Cookies:
- Preheat the oven to 350-degrees
- In a large bowl, whisk together the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy (about 2 minutes). Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the egg for about 30 seconds on medium speed.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Line a baking sheet with parchment paper. Roll the dough into 90-gram balls, lightly press them down into 2-inch-wide cookie shapes, and place them 2 inches apart on the sheet.
- Bake for 10–12 minutes. Cookies should look slightly undercooked when removed; they will continue to bake as they cool on the baking sheet. Allow them to cool completely before decorating.
Instructions For the Buttercream:
- Using an electric mixer, whip the butter and marshmallow fluff for 2 minutes until fluffy.
- Gradually mix in the powdered sugar and vanilla at low speed. If the buttercream is too thin, add more powdered sugar or marshmallow fluff until it’s thick enough to hold its shape.
- Spread the buttercream over the completely cooled cookies. Decorate with dehydrated marshmallows and sprinkles as desired.
Gingerbread Oatmeal Cookies With Marshmallow Buttercream
Ingredients
Gingerbread Oatmeal Cookie
- 1 1/4 Cups All-Purpose Flour
- 1 1/2 Cups Oats quick oats or whole work
- 3/4 Tsps Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Fine Sea Salt
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Ground Ginger
- 1/4 Tsp Ground Cloves
- 1/2 Cup Unsalted Butter
- 3/4 Cup Packed Brown Sugar
- 1/2 Tsp Vanilla Extract
- 1/8 Cup Molasses
- 1 Large Eggs room temperature
Marshmallow Buttercream
- 1/2 Cup Unsalted Butter room temperature
- 7 Ounces Marshmallow Fluff
- 4 Cups Powdered Sugar or more if needed
- 1 Tsp Vanilla Extract
- 3-5 Tbsps Milk
Instructions
Gingerbread Oatmeal Cookies
- Preheat the oven to 350-degrees.In a large bowl, whisk together the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy (about 2 minutes). Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the egg for about 30 seconds on medium speed.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Line a baking sheet with parchment paper. Roll the dough into 90-gram balls, lightly press them down into 2-inch-wide cookie shapes, and place them 2 inches apart on the sheet.
- Bake for 10–12 minutes. Cookies should look slightly undercooked when removed; they will continue to bake as they cool on the baking sheet. Allow them to cool completely before decorating.
Marshmallow Buttercream
- Using an electric mixer, whip the butter and marshmallow fluff for 2 minutes until fluffy.
- Gradually mix in the powdered sugar and vanilla at low speed. If the buttercream is too thin, add more powdered sugar or marshmallow fluff until it’s thick enough to hold its shape.
- Spread the buttercream over the completely cooled cookies. Decorate with dehydrated marshmallows and sprinkles as desired.
- Store cookies in an airtight container on the countertop or in the refrigerator.
The coziest Christmas recipes:
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Soft & Chewy Frosted Gingerbread Cookies
Chewy Frosted Orange Ginger Molasses Cookies
Cranberry Orange Almond Cake with Mascarpone Buttercream
The Best Peanut Butter Fudge with Oreos| Easy to Make
Gingerbread Oatmeal Cookies with Chai Latte Buttercream Filling
4-Ingredient Cinnamon Sticky Buns | A Breakfast Tradition!
Frosted Gingerbread Muffins | So Easy to Make!
Lemon Poppy Linzer Cookies with Raspberry Filling
Grandpa’s Gumdrop Cookies | Christmas Cookie Tradition
Gingerbread Cookie Bars w Cream Cheese Frosting | GF, DF
Not only did I bring these cookies to the holiday markets, but they were also one of the most requested treats from friends and the coffee shop downtown! Trust me, you’re going to LOVE, LOVE these!!! They are so cute in a bakery box with a ribbon.
Let me know if you’d like to see the peppermint mocha chocolate cookie or cranberry almond cookie next!
Questions for you!
- Chocolate peppermint or cranberry almond cookie?
- What is your favorite drink to order at a coffee shop
These look incredible! I’m saving this recipe for after Christmas when I need a little post holiday pick me up. Chocolate peppermint sounds great too, would love to see that recipe as well. Happy Holidays!
Ahhh i’ll be needing that post holiday pick me up too!!