Gingerbread Oatmeal Cream Pie Cookies with Chai Latte Buttercream Filling
Make these soft gingerbread oatmeal cream pie cookies with chai buttercream for the perfect holiday treat. Warm spices, creamy filling, and festive flavor!
Gingerbread Oatmeal Cookies with Chai Latte Buttercream Filling, The Perfect Christmas Cookie Recipe
I’m keeping the gingerbread spirit alive this season by sharing another festive recipe! I firmly believe that gingerbread, eggnog, and peppermint are the true mascot flavors of Christmas. Today, I’ll be making one of the largest Christmas dessert charcuterie boards you’ve ever seen. It’s so big that I had to build the board myself because you simply cannot buy one this large! I can’t wait to share the photos.
I’ve been baking more this holiday season than ever before. Yesterday, my husband had a cookie exchange at work, so I made these gingerbread oatmeal cookies with a chai tea latte buttercream filling. When I shared a photo on my Instagram stories, I received so many requests for the recipe that I decided to hop on here early this morning (4 a.m.!) to get it posted before my son wakes up.
You’ll definitely want to make these cookies for your parties, gatherings, or holiday celebrations. They’re incredibly simple, and the warm, spiced flavors are unbelievably bold and cozy!
Maybe I’ve been watching a few too many Holiday Baking Championship episodes this December, but I’ve been in full-blown baking mode. If I ever had to compete on one of those shows, I swear I’d sneak this cookie into one of my challenges. It’s that good.
The oatmeal cookie is crunchy on the outside and soft and gooey in the center, and the thick chai buttercream filling is so rich with warm spices that it practically heats your whole belly. Honestly, Starbucks should give me a call so we can get this cookie on their holiday menu next year.
And tell me you wouldn’t absolutely lose it if this cookie was served with an eggnog latte. I mean… perfection.
VIDEO HOW TO MAKE GINGERBREAD OATMEAL COOKIES WITH A CHAI LATTE BUTTERCREAM FILLING
Can I Make This Recipe Gluten-Free?
Yes! I’ve made my oatmeal pies many times using all-purpose gluten-free flour and certified gluten-free oats. You can hardly tell the difference!
Can I Make This Recipe Dairy-Free?
Absolutely! To make these dairy-free, just swap the butter for vegan butter, it’s that simple, and it works perfectly. I use the Earth Balance butter sticks whenever I need a dairy-free option.
These cookies are incredibly simple to make, and trust me, you’ll want to print this recipe or bookmark it so you can come back to it again and again.
Gingerbread Oatmeal Cookie Ingredients
- All-purpose flour
- Oats (quick oats or whole oats)
- Baking soda
- Baking powder
- Fine sea salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Unsalted butter
- Brown sugar
- Vanilla extract
- Molasses
- Eggs
Chai Tea Latte Buttercream Ingredients
- Unsalted butter
- Marshmallow fluff
- Powdered sugar
- Ground cinnamon
- Vanilla extract
- Chai tea concentrate
- Espresso (optional)
Fortunately, my son thinks my baking is pure entertainment. I turn up the Christmas music and dance around the kitchen while he watches from his bouncy chair, laughing at me the whole time. Including him in the process helps me actually get things done, and hopefully next year he’ll be able to help me for real (update – he’s 3 1/2 now and baking with mom is still his FAVORITE!)
How to Make Gingerbread Oatmeal Cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, combine the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves.
Cream the butter and sugar: Using an electric mixer, beat the butter and brown sugar for about 2 minutes, until light and fluffy.
Add the molasses and vanilla: Mix on high speed for 1 minute, then scrape down the sides of the bowl.
Mix in the eggs: Add the eggs and beat on medium speed for 30 seconds, just until combined.
Combine wet and dry ingredients: Add the dry mixture to the mixer bowl and blend until a thick cookie dough forms.
Scoop the dough: Drop heaping tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes. The cookies will look slightly underbaked when they come out, but they’ll continue to set as they cool.
Cool completely: Leave the cookies on the baking sheet until fully cooled, this helps them stay soft and chewy in the center.
How to Make Chai Tea Latte Buttercream
Make sure it’s thick: The buttercream should be extra thick so it doesn’t squeeze out of the cookie sandwiches.
Whip the base: Using an electric mixer, beat the butter and marshmallow fluff for 2 minutes until light and airy.
Add dry ingredients: On low speed, mix in the powdered sugar and ground cinnamon.
Finish the buttercream: Add the vanilla, chai tea concentrate, and espresso. If the buttercream is too soft, add more marshmallow fluff and powdered sugar until very thick.
How to Make Chai Tea Latte Buttercream
Assemble the Cookie Sandwiches
Fill the cookies: Once the cookies are completely cooled, spread 2–3 tablespoons of chai buttercream onto the underside of one cookie.
Add the top: Press a second cookie gently on top to make a sandwich.
Store and enjoy: Refrigerate or keep at room temperature. Enjoy your cozy gingerbread oatmeal cookie sandwiches!
Gingerbread Oatmeal Cream Pie Cookies with a Chai Buttercream Filling
Ingredients
Gingerbread Oatmeal Cookie
- 2 1/2 Cups All-Purpose Flour
- 3 Cups Oats quick oats or whole work
- 1 1/2 Tsps Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Fine Sea Salt
- 1 1/2 Tbsp Ground Cinnamon
- 1 1/2 Tbsp Ground Ginger
- 1/2 Tsp Ground Cloves
- 1 Cup (+ 1 Tbsp) Unsalted Butter
- 1 1/2 Cup Packed Brown Sugar
- 2 Tsp Vanilla Extract
- 1/4 Cup Molasses
- 2 Large Eggs
Chai Tea Latte Buttercream
- 1/2 Cup Unsalted Butter
- 7 Ounces Marshmallow Fluff
- 4 Cups Powdered Sugar or more if needed
- 1 Tbsp Ground Cinnamon
- 1 Tsp Vanilla Extract
- 1/4 Cup Chai Tea Concentrate
- 1 Shot Espresso optional
Instructions
Gingerbread Oatmeal Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves.
- Cream the butter and sugar: Using an electric mixer, beat the butter and brown sugar for about 2 minutes, until light and fluffy.
- Add the molasses and vanilla: Mix on high speed for 1 minute, then scrape down the sides of the bowl.Mix in the eggs: Add the eggs and beat on medium speed for 30 seconds, just until combined.
- Combine wet and dry ingredients: Add the dry mixture to the mixer bowl and blend until a thick cookie dough forms.Scoop the dough: Drop heaping tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes. The cookies will look slightly underbaked when they come out, but they’ll continue to set as they cool.Cool completely: Leave the cookies on the baking sheet until fully cooled, this helps them stay soft and chewy in the center.
Chai Latte Buttercream
- Whip the base: Using an electric mixer, beat the butter and marshmallow fluff for 2 minutes until light and airy.
- Add dry ingredients: On low speed, mix in the powdered sugar and ground cinnamon.
- Finish the buttercream: Add the vanilla, chai tea concentrate, and espresso. If the buttercream is too soft, add more marshmallow fluff and powdered sugar until very thick.
- Make sure it's thick: The buttercream should be extra thick so it doesn’t squeeze out of the cookie sandwiches.
- Assemble the Cookie SandwichesFill the cookies: Once the cookies are completely cooled, spread 2–3 tablespoons of chai buttercream onto the underside of one cookie.Add the top: Press a second cookie gently on top to make a sandwich.Store and enjoy: Refrigerate or keep at room temperature. Enjoy your cozy gingerbread oatmeal cookie sandwiches!
I’m definitely making another batch of these for my cookie gifts this year, along with my peanut brittle, peanut butter fudge, and lemon Linzer cookies!
These gingerbread oatmeal cookie sandwiches are the perfect addition to your holiday baking list. With warm spice, chewy texture, and a thick chai buttercream filling, they’re guaranteed to be a crowd-pleaser. Add them to your Christmas cookie boxes alongside classics like peanut brittle, peanut butter fudge, and lemon Linzer cookies for a festive assortment everyone will love.
NEXT READ: Baking Christmas Cookies with My Son!
I really need to make these soon, friend! They look SO good!
Wishing you a wonderful rest of your day! 🙂
Make Life Marvelous
Thank you, Ashley!!
The buttercream sounds interesting and looks yummy.
I can’t keep up with you. I still want to make the cranberry orange skillet chicken recipe!
Ha! 😂 Well this will be a great dessert to go with that chicken recipe!
Blueberry sounds like it would be amazing! I love gingerbread but also love Irish cream (like the old brew from Starbucks) I hope you share a pic of your dessert charcuterie I am doing a regular one and dessert one for Christmas since we are hosting. I’ve been on a soup kick too, i just made homemade zuppa tosana!
I made these today and they are amazing! Thank you for sharing the recipe. I noticed 2 tiny things. In the first part of the recipe for the cookie portion you wrote powered sugar instead of brown. The other part was it says to add the dry ingredients to the dry ingredients. I knew what you meant for both but thought I’d pass along. Again, these were fantastic, can’t wait to share them at the family dinner.
Hi, Tori!
Thanks for pointing that out. I should not have written this blog at 4 am 😆 I had my shortbread cookie recipe on my mind with the powdered sugar! OOOPS. Just fixed it! xo I’m glad these cookies turned out!!!
No worries, I knew what ya meant. Thank you for your wonderful recipes! I made these and they were a hit and so delicious!
LOVED! Delicious and the chai buttercream paired perfectly with the gingerbread cookie.