Gingerbread Oatmeal Cream Pie Cookies with a Chai 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!
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!
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