Gingerbread Oatmeal Cookies With Marshmallow Buttercream
These are the most delicious soft and chewy gingerbread oatmeal cookies with a cozy marshmallow buttercream on top!
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.
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