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gingerbread oatmeal cookies, gingerbread oatmeal cookies with chai tea latte buttercream, desserts, holiday deserts, christmas cooking, baking holiday baking, tasty cookies, recipe, cookie exchange ideas, oatmeal cream pies

Gingerbread Oatmeal Cookies with a Chai Tea Latte Buttercream Filling

Taralynn McNitt
These are the perfect Christmas cookie! They pack a punch of spice, soft and perfect with a cup of coffee.
5 from 3 votes
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Course Dessert
Servings 18 Cookies

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 room temperature
Chai Tea Latte Buttercream
  • 1/2 Cup Unsalted Butter room temperature
  • 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 oven to 350 degrees.
  • Mix the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves in a large bowl.
  • Using an electric mixer, combine the butter and brown sugar until light and fluffy (about two 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 eggs (30 seconds on medium speed.)
  • Add the dry ingredients to the electric mixer with the wet ingredients. Mix until thoroughly combined.
  • Line a baking sheet with parchment paper and add heaping tablespoon-sized dough balls onto the sheet two inches apart.
  • Bake for 10-12 minutes. When you remove them from the oven, they will be slightly undercooked, but they will continue to cook on the baking sheet. Do not remove them until they have cooled.

Chai Tea Latte Buttercream

  • Whip the butter and marshmallow fluff for 2 minutes using the electric mixer.
  • Mix in the powdered sugar and cinnamon at a low speed.
  • Mix in the vanilla, chai tea concentrate, and espresso. If the buttercream isn't thick enough, add in extra marshmallow fluff and powdered sugar.
    You want the buttercream to be extra thick, so it doesn't fall out of the cookie.
  • Once the cookies have completely cooled, spread 2-3 tablespoons of buttercream on the bottom of one cookie, and add another cookie to make a cookie sandwich.
  • Store in the refrigerator or on the countertop. ENJOY!