It’s time to bring these insanely delicious cookies back because they’re everything I dream of. I first made them for Cookie Week back in 2019 while I was 36 weeks pregnant with Sidney (omg!) I hadn’t really craved anything sweet on a regular basis during my pregnancy, however, these gingerbread sandwich cookies changed EVERYTHING. I couldn’t stop eating them or thinking about them and neither could Tony. They just screamed all things Christmas!
The inspiration for these gingerbread oatmeal cookie sandwiches came from the dreamy cookies I used to eat when I was a kid. Remember those sweet packaged oatmeal cream pies? They were incredibly soft, chewy, and ridiculously sweet. I remember ripping a package of them open after school and the sweet oatmeal and cream scent hitting me right in the face. YUM.
I decided to create a holiday-inspired version of those Little Debbies infused with tender, sweet ginger molasses flavor, then stuffed with a vanilla cream filling that’s thick and luxurious. You’re going to LOVE them. They’re truly the ultimate Christmas cookie!
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Ingredients in gingerbread oatmeal cream pies
Imagine if a ginger molasses cookie and an oatmeal cookie had a baby — because that’s exactly what these cookies are and THEY’RE SIMPLY INCREDIBLE. These gingerbread sandwich cookies require simple ingredients that you likely already have in your pantry (especially if you love to bake):
- Butter: we’re using good old fashioned butter to provide delicious flavor and moisture in the gingerbread oatmeal cookies.
- Sweetener: you’ll need brown sugar (I prefer dark brown sugar) and blackstrap molasses to sweeten the cookies and give them that gingerbread flavor.
- Egg: you’ll also need 1 egg in this recipe.
- Flour: the base of the cookies is made with regular all purpose flour.
- Rolled oats: because oatmeal cookies are life, we’re adding rolled oats to the dry ingredients as well. Do not use steel cut oats as the texture will be much different.
- Spices: for that amazing gingerbread flavor you’ll need ground ginger, cinnamon and allspice.
- Baking staples: can’t forget the vanilla, baking soda and salt.
- For the filling: turn these ginger cookies into gingerbread cookie sandwiches by sandwiching them with a cream pie middle made from butter, powdered sugar, vanilla and a little milk. No cream cheese needed.
Magical oatmeal cream pie filling
The oatmeal cream pie filling has got to be one of the most delicious parts of these cookies. It’s a vanilla buttercream frosting, with a little extra milk to keep it extra smooth and creamy. Sandwich it between two gingerbread oatmeal cookies and prepare to fall in love. I typically just spoon the frosting onto each cookie but feel free to use a piping bag to pipe the frosting onto the cookie if you’d like.
Yes, you can also bake these cookies as-is and either skip the filling or just frost each cookie individually!
Molasses: the key to gingerbread
A lot of people ask if they can skip the molasses in these gingerbread oatmeal cream pies. If you want that rich, deliciously spiced gingerbread flavor, the answer is nope! Not only does molasses provide delicious sweetness to these cookies, but 1 tablespoon of it has 20% of your daily iron needs. Mind. BLOWN.
A few notes on substitutions
I’ve only tested these gingerbread oatmeal cookie sandwiches as-is, so I recommend following the recipe as written to ensure that they turn out beautifully. In terms of substitutions:
- Can I make them dairy free? Yes! Simply use vegan butter in the dough and in the cream pie filling.
- Can I make them gluten free? I haven’t tested a gluten free version of these cookies, so I cannot recommend a substitute but a gluten free all purpose flour may work. Let me know if you do in the comments!
- How about vegan? A reader commented that a flax egg worked in the gingerbread oatmeal cookies, so feel free to give that a try! Then be sure to use vegan butter to keep the cookie sandwiches vegan.
Tips for the best gingerbread oatmeal sandwich cookies
- Choose your texture. If you like softer gingerbread cookies, bake them just until they’re set for about 9-10 minutes. If you like crispier edges, bake them closer to 12 minutes.
- Cool completely. Be sure to let your cookies cool completely before adding the filling so that the cream pie filling doesn’t melt.
- Don’t overfill. Leave a little edge around the cookies when adding the frosting so that it doesn’t leak out.
- Let them sit. The filling will have the best texture after letting the gingerbread oatmeal cream pies sit at room temperature for 1 hour, so try to resist biting into them until then!
How to store & freeze oatmeal cream pies
I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great when you want to bring something to a party or to a loved one’s house but don’t feel like having a baking extravaganza. Here’s how to store and freeze these cookies:
- To store: feel free to keep the gingerbread cookie sandwiches at room temp in an airtight container for 1-2 days, then I recommend transferring them to the fridge for up to 3-4 days.
- To freeze: you have options to freeze the dough, freeze the baked cookies, or freeze the full gingerbread oatmeal sandwich cookies! Check out my full tutorial here to learn exactly how to do it.
More delicious cookie recipes
- Peanut Butter Oatmeal Cream Pies with Fluffy Peanut Butter Filling
- Salted Brown Butter Coffee Oatmeal Chocolate Chunk Cookies
- Peanut Butter Cup S’mores Chocolate Cookies
- Death by Chocolate Peppermint Cookies
- Soft Brown Butter Ginger Cookies with Lovely Lemon Icing
Get all of our amazing cookie recipes here!
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These gingerbread oatmeal cream pie cookies are the most perfect treats to bake for the holiday season or to bring to cookie exchanges. They’re freezer-friendly and are the ultimate treat for those who used to love Little Debbies (like me!) or have a serious obsession with all things gingerbread flavor.
Time to get your bake on!
I hope you love these gingerbread oatmeal cream pies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Incredible Gingerbread Oatmeal Cream Pies
Ingredients
- Wet ingredients:
- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark is great, but light also works!)
- 1/4 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- For cream pie middle:
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1-2 teaspoons milk to make the filling creamy
Instructions
- Add room temperature butter and brown sugar to the bowl of an electric mixer and beat the butter and sugar together for 1 minute. Next, add in the molasses, egg and vanilla and beat again until well combined, smooth and creamy, about 1 more minute.
- In a large bowl, whisk together the dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice and salt in a bowl. Slowly add dry ingredients to the wet ingredients and mix on low-speed just until combined. Chill dough in fridge for 1 hour, this is so the cookies have the perfect texture, so please don't skip the chilling of the dough!
- Once ready to bake cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use your hands or a tablespoon to grab a large tablespoonful of dough and roll into a ball. Place dough balls 2-inches apart on cookie sheet. Bake 9-12 minutes. If you like cookies with a crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.
- Remove from oven and cool the cookies on sheets about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches).
- Once cookies have completely cooled, you can make the filling: Add the room temperature butter, powdered sugar, vanilla extract and milk to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy.
- Top one cookie sandwich with a spoonful of filling, leaving a nice edge around the cookies and top with another cookie sandwich, then very gently press down slightly. Repeat with all cookies. You should get about 15 oatmeal cream pies. The filling will have the best texture after letting the cookies sit at room temperature for 1 hour, if you try to bite into them earlier the frosting won’t be as firm as we’d like.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 5th, 2019, and republished on December 15th, 2021.
286 comments
Congrats on being 36 weeks! Enjoy these last few weeks being pregnant. I just had my first baby girl on 11/20. I remember those last weeks seemed long, everyone asking for updates, but it really went fast and seems like a lifetime ago. I’ve also been on the hunt for a recipe for my upcoming cookie exchanges and I found it with this recipe. Simple yet sounds so delicious. I loved those oatmeal cream pies when I was growing up! These are perfect for the holidays with the added gingerbread. Can’t wait to make these!
Thank you so much, Marie! Yes, they seem long but I know they’re going to fly by 🙂 I hope you love these ones!
Could gluten free flour be used in this recipe?
I haven’t tried it, but I’m guessing a 1:1 GF all purpose flour would work well!
This recipe was so simple to make. They turned out so beautiful. One plus is the ability to pause in between steps and give my 6 month old much needed attention! They are the perfect amount of soft, oat, ginger and creamy goodness! I hope have the discipline to avoid devouring the whole tray!!!
So happy you loved them! And yes plenty of time to take some breaks with each step 🙂 enjoy!
Oh my!! These might be my new favourite Christmas cookies!
Even with 15 cookies, I still felt they were big, so I’d make the balls as small as possible, since they are quite sweet/rich.
But otherwise 10/10!
Perfect! So glad you loved them!
These came out amazing! Made a double batch without even testing the first because I knew they had to be good! Total home run!
Love that! So delicious 🙂
This recipe is amazing. My husband and I both enjoyed two each within ten minutes of the pies being assembled. My recipe made 11 pies, but maybe I made the cookies big. Either way, I’ll be making again.
I’m glad you two loved them! One of my new favorite cookies 🙂
Monique
Would you have any Latino recipes???
Preferably Puerto Rican or Domican , Cuban ( Carribean)
I have traveled these areas and found their cuisine to be very
tasty and their people to be very friendly and outgoing.
I found Puerto Ricans would rather dance than eat, as would the Domicans and Cubans. If i was sentenced to death and asked what my last would be………Rice and beans ,,,what else???’
Absolutely! Try my mom’s famous rice & beans recipe and her Puerto Rican chicken. Enjoy!
I made this recipe dairy and gluten free with almond flour and dairy free butter (I use the brand miyokos- it’s amazing) and they were INCREDIBLE. I added about 1/2-3/4 extra flour to adjust for the extra moisture in almond flour but really I am so impressed with how delicious what turned out.
So glad those swaps worked out! Yum!
These look so delicious, can’t wait to make them! If making a few days in advance, would you recommend storing them in the fridge?
Yes, make sure the dough is properly wrapped. I wouldn’t let the dough sit in the fridge for more than 48 hours though.
Oh my gosh—best cookies ever! I used to love the little Debbie version but these are so much better because they’re homemade and the flavor is just yummy. I did bake closer to the 11-12min range. Came out nice and soft but crispy on the edges like you said. Thanks Monique! 💕
Aren’t they amazing?? Glad you loved them!
I am making these tomorrow and have not been able to find blackstrap molasses anywhere. Is there any other adjustments I Would need to make if I use regular? Thanks for any advice! I’m excited for the finished product!
You can use regular molasses, too! Enjoy 🙂
These are awesome! How do you suggest keeping these? Do they need to be refrigerated?
You can store them on the counter for 2-3 days, then I would transfer to the fridge, or just store them in the freezer!
This looks divine! My youngest has an egg allergy, any idea what I could use to replace the eggs with? I’ve tried applesauce with baking powder and the molasses doesn’t pair well so they just flattened and hardened.
I recommend a flax egg for best results!
I made the gingerbread oatmeal cream pies for a Christmas party and, oh man, they are DELICIOUS! I followed the recipe exactly and they turned out wonderfully and were the star of the food table. Thank you for the recipe!
Amazing! So happy to hear that!
I just finished a batch of these this morning. They are some of the best cookies I have ever eaten. I did not change anything in the recipe,(usually I do add my own twist) but this was my first attempt at ginger molasses cookies and they are perfect.
Amazing! I’m so glad!
So I’ve been doing Keto for the past 7 weeks (lost 21 lbs!)and then these babies show up! Sweet Baby Jane, these are WONDERFUL. The family loves them, I love them and I can’t wait to take them to Christmas dinner. I am afraid they’ll call my name in the middle of the night….
So glad you enjoyed! I hope everyone loved them for Christmas, too 🙂
Literally the best cookie I’ve ever had in my entire life! My only regret was not making a double batch because now they are gone because my family was so obsessed! These cookies are amazing alone and even better with filling! I’m so mind blown it isn’t even funny! Make this recipe-blow everyone’s mind-and make a second batch just for you! You will thank me later! Best part is you can freeze the dough WHAT WHAT!!!!
Love it!! The perfect treat 🙂 and great idea to freeze more for later!
I made these for a family holiday party and they were a huge hit a definitely will be making again. I used about half the amount of cream in the middle, just personal preference.
Perfect! So happy to hear that.
These were SO good!
Glad you loved them!
My whole family loves these cookies so much that I’ve started making a double batch every time. I usually bake cookies for the lowest listed time to get that just right crispy/chewy/soft combo but these I have to bake longer to get them to puff up properly — closer to 12 minutes. Still very chewy and soft.
I sent some to a friend and she just texted me: “I think that oatmeal sandwhich cookie was the best cookie I’ve had in my entire life. No offense to all the other cookies out there (and I haven’t tried the chocolate ones yet), but this is a clear winner. My cookie standards are forever changed.”
Amazing!! So happy to hear that – best text ever 🙂
I can’t wait to make these and it’s not even Christmas time!! I’m all out of ginger though. Should I increase the other spices or will it be fine omitting it completely? Any replacements? Thanks!
They’re delicious! You can omit but they wont really be gingerbread cookies then!
Wonderfully delicious 😋 I’ve made these twice in one month and my entire family (kids and siblings) enjoy them. They’re not too sweet, deeply flavorful, and chewy! Thanks for the recipe!
Amazing! So happy everyone loves them!
Hi! Do you think I can Make brown sugar for this recipe as I don’t have it by mixing molasses with white sugar?
Absolutely! They may be a little different but for 1 cup of brown sugar = 1 cup granulated sugar + 1 tablespoon molasses and stir with a fork.
Really loved his recipe! Was a big hit in my home, as it seemed to be in everyone else’s. My only question is if there was a way to maybe make them a little sweeter? My cookies came out a little heavier then I was hoping. Maybe t was user error on my part, but either way I will definitely be making thee again!
So happy to hear that! Hmmm they actually have a pretty decent amount of sugar so I don’t think sweeter would be a good idea for the texture of the recipe — sorry!
So delicious, LOVED IT! It took longer than I expected, but the results were worth it! I also added some ground coconut to the filling; I recommend it. Thank you!
So happy you loved them!! Great idea to add some coconut 🙂
These turned out perfect! I baked them for 11 minutes and I was nervous I over baked them, but the filling softens them up wonderfully. Thank you so much for this recipe, I will definitely be trying them again!!
So glad you liked them!
The cookies are perfect, the frosting is not sweet enough, this ratio of sugar to butter is not right, I added an extra cup of powdered sugar and it was great!
That’s so surprising since there’s a decent amount of powdered sugar in the recipe, but glad you could make it work to fit your taste preferences 🙂
Holy hell I cannot imagine making these sweeter than they are 🤣🤣🤣
I love freshly baked cookies, and I bake them all the time. Seriously. Like, several times a week, and I am always trying new recipes in search of the holy grail: cookie recipes to fall in love with and add to my paltry permanent collection. You see, I am VERY picky about cookies, so not many recipes make it in.
With that being said, I can unequivocally recommend this recipe to anyone thinking of trying it. It is easy to make, the instructions are clear with helpful hints to guide the user, and it produces the perfect cookie that is absolutely delicious:. (The only problem a user may encounter is that it is extremely difficult to stop eating them!) All the ingredients are in perfect harmony – perfect ratio of butter/sugars/oats/ flour. Texture just right – perfect amount of oats to give structure and chewiness. crisp edges and bottom, rest of cookie is soft without tasting doughy or undercooked. Flavors in perfect harmony – bold taste but not overwhelming,. Perfect amount of spread., Frosting delicious – pairs perfectly with cookie, genius idea, very decadent, but of course the cookie is awesome on it’s own. Excellent with coffee.
As far as modifications, I didn’t stray far from the original recipe. It stands on it’s own. Just a few minor things:
I didn’t have allspice, so I had to make my own by adding 1/4 tsp cloves, 1/4 tsp nutmeg and another 1/2 tsp cinnamon (used lighter Ceylon cinnamon). I added about 1/8 tsp black pepper for spicy depth.
I didn’t use parchment paper on my baking sheet because I have TFal air circulating baking sheets that bake without sticking and crisp well so don’t need it. Always bake at 325 because I have a hot oven and also because my baking sheets bake very efficiently, sometimes too efficiently!
Added some Malden flaky sea salt to tops of cookies when they came out of the oven because I like the contrast of salty/sweet and thought it might enhance spice, which it did,
I didn’t add vanilla to the frosting, but that’s a me thing. I never add vanilla extract to frostings because I don’t care for the alcohol taste, and I didn’t have any vanilla paste or pods on hand, so instead I added cinnamon. I added another cup of confectioner’s sugar to the frosting; again, a me thing. I generally do so with buttercreams because I don’t care to taste the butter. This necessitated about 1/4 cup of liquid to achieve the whipped consistency. I used light cream instead of milk to put back some of the fat I dried out with the extra sugar.
I’ve been searching for the perfect molasses spice recipe for forever! This one is definitely going in my permanent collection. Thanks!
Hi Shelby! Amazing! So happy you found this recipe and those swaps sound perfect. Thanks so much for your note!
This was a very delicious recipe. The only things that I changed about it were I used freshly grated Ginger because I was out of powdered Ginger unexpectedly. and I did not let the dough refrigerate because I was pressed on time. I think that I actually am okay with the cookie being a little bit soft as opposed to crunchy so that it was easier to eat and wouldn’t be as messy. The frosting was delicious inside the cookie. Since the cookie was soft and pliable, some of us had a cookie taco rather than a cookie sandwich! it was fun to have each person decide on how they wanted to eat their cookie. It was a crowd pleaser at the cookout that I went to. A nice change from a generic cookie.
Love it! I’m glad these were a hit!
I’d really like to try these! Do you think 1-for-1 gluten free flour would substitute well?
This recipe was so fun to make and tasted delicious!! Everyone loved the flavor of the spices in the cookies and the texture was great too. A few of my “taste testers” commented that the icing was a little too sweet, so I will try it with less powdered sugar than it calls for next time. I will definitely keep this recipe for my fall favorites!
So glad they were a hit! Yes, feel free to adjust the sweetness as-needed 🙂
Hey, is it possible to just omit the molasses completely? Or is there any substitute possible? It’s so hard to find molasses here in my city:’)
I wouldn’t recommend it – sorry! It’s really what gives the cookies that gingerbread flavor.
Try using Golden Syrup if you don’t care for molasses. It will taste different (a plus of you don’t like molasses), but it will bake similarly. Golden Syrup can be found online and in European grocery stores.
These turned out amazing! Followed the recipe exactly. Friends really loved them 🙂 I had a lot of frosting left over (even when I loaded the cookies with it) so next time I would probably start out by making only half of the frosting just to save ingredients.
So glad they were a hit! And yes feel free to halve the frosting 🙂
The cookies are heavenly. The spices ratio is verx well done and the cookies are very tasty. But the filling ruined it for me and my family. It’s too sweet. It’s like you’re eating pure sugar. Will definitely be remaking the recipe but next time it will be just cookies.
I’m glad you enjoyed the cookies themselves! The filling is just a regular buttercream frosting, but I know everyone’s taste preferences are different 🙂
Hey Monique! Excited to try these. Question/clarification on the butter listed. Is it meant to be salted butter? In general, if you don’t specify salted vs unsalted, should we assume that you used salted?
Hi! Yes, I always use salted though I leave it up to you!
I made these l St Christmas. They were absolutely amazing. Yes they are very sweet but that works for me. I will be making them again this year.
So glad you loved them!
I made these for the second time and once again they are absolutely amazing. Thank you for this recipe.
I make my cookies quite large and so my cook time is different but I just keep an eye on them as they bake and pull them out just as the tip of the edge starts to darken.
The texture is AMAZING. Tastes so cozy and was the perfect winter cookie recipe. Highly recommend. The recipe was so easy!
Absolutely! So glad you enjoyed!
The Gingerbread Oatmeal Cream Pies were delicious. I have a hint for those who forget to leave butter out so it’s room temperature. I use a cheese knife to slice the butter in thin strips and it mixes well. After taking cooled dough out of fridge I rolled it into a log and then sliced it into 30 pieces so they are all even size when rolling into a ball. For the cream filling, I want to cut down the sweetness so I cut recipe down 1/3 to 1/2 c butter, 1 cup powdered sugar & 1/2 tsp vanilla ext & 1 tsp milk. Next time I want to spread the cookies out more by flattening them with a fork. Thanks!
Perfect! Glad you loved these!
Some of your cookie recipes specify unsalted butter but others, like this one, do not specify unsalted or salted; just “butter”. Should we assume salted if not specified?
Feel free to use either one! It’s typically a personal preference and I love using salted 🙂
This recipe was soo good! It is one of my favorite cookie recipes. Whenever I can, I like to make these. They are so soft and delicious. Keep the good stuff coming!
Amazing! So happy to hear that 🙂
These are the best cookies ever! They were a new addition to our holiday baking last year and are now on our must make list. Everyone loved them! Thank you for sharing all of these amazing recipes!
So happy to hear that!
Ambitious Kitchen, Monique, you are INCREDIBLE. These are the best ever. It has such a delicious and unique flavor that screams christmas and the holidays. I made them for my friends and family and they were all stunned. Make these, you will fall in love!!!
Amazing!! So glad you loved them, Mary!
These are out of this world good. Just made them to see if I’d want to gift them to a few friends for Christmas. Thank you for yet another wonderful recipe. I know I’m never going to lose when I make something you share!
Great idea! So glad you’re loving the recipes here 🙂
The flavor is amazing and the consistency of the filling is so fluffy. The cookie alone is one of those perfect crispy outside soft inside situations, but I was hopping for a softer oatmeal cookie to make into a cream pie, they sort of smoosh apart when eating because the bottom is so firm. I followed the recipe to a T so maybe I’m just a little Debbie addict and need to adjust my adult tastebuds.
They should be that crispy on the outside, soft in the inside texture but if you’re looking for a softer cookie try these!
Yep ok that looks like a fantastic idea and also UPDATE after leaving them in a cookie jar for like 2 days the frosting got even firmer but not gritty and the cookie seemed softer and everyone who ate one at work asked for the recipe!
Made this recipe to a T, and WoW. Absolutely delicious, and more flavorful than the original that I love so much. This one’s a keeper, and just perfect with my holiday nog! (:
So glad you loved it!
So delicious! Even without the filling, the cookies are so soft and ooey gooey!
For sure a new favourite!
Absolutely! Best dessert 🙂
First the cookie is beyond delicious and my house smells amazing!!!!! Next time I think I would use a cream cheese frosting because although the buttercream is delicious it is extremely sweet. Thank you!!!
LOVE this idea !
Perfect! Glad you loved these!
When I saw these, I knew I needed to make them. My husband loves the boxed version of these. But now he has a new favorite!! These were incredibly easy to make and over-the-top delicious. I am making batches of these to give out as Christmas gifts. Thanks again for another great recipe, Monique!
Love it! Glad they were a hit!
These are just devine! Made as is and everyone wanted to finish them. I did put a little less cream in between because they are just so good no matter how you eat them. Thank you!!
Perfect! So glad they were a hit!
Wonderful gingery, spicy flavour and quite sweet. I have been looking for a good ginger/molasses type cookie – this is it! I did not make the filling, just the cookies. A keeper recipe!
So glad you loved this one!
These are absolutely divine!! The first time I made the cookies as per the instructions, and the second time I subbed vegan butter in the cookies and in the frosting and it tasted just as good! Can highly recommend the vegan butter substitution for my fellow lactose avoiders 🙂 definitely going down as a new favorite cookie recipe for me and the family!
Perfect! Glad you loved them!
Made these this weekend and every one was obsessed with them! So delicious!
So happy to hear that!
DELICIOUS! Loving this recipe. My sister has celiac so I split the measurements in half to make half gluten-free half fully gluten. Interestingly, the gluten batch didn’t spread in the oven as I would have liked. Really, they were more ball-shaped. Luckily this was my test batch – any advice for how to prevent this in round 2?
Hmmm feel free to press down slightly on the dough before baking!
Wow these are amazing!!! I made one batch last weekend, but they hardly lasted so I am making a double batch before Christmas. These are incredible!!!!
Love that! Glad you enjoyed 🙂
These are the best!! I tripled the batch to give to give some to friends/family, and these were everyone’s favorite of the cookies I made. I made a few recipe adjustments to make these vegan: flax eggs, vegan butter (earth balance vegan sticks) and oat milk. They turned out great and the texture of the cookies was perfect!
I’m glad that worked out well! Perfect treat 🙂
These are incredible exactly as the recipe reads. Delicious!
So glad you loved them!
This is my second time making these and they are simply AMAZING! Super easy to whip together
and even easier to prep the dough the night before and bake the next day. Thank you Monique!
So happy to hear that! Perfect dessert 🙂
These are so good and so perfect! The only thing I wish would have been noted on the recipe is the option to refrigerate them after icing. Helped solidify the icing faster. Took maybe an hour. My house has been particularly warm these days because of the cold weather, so room temp might not have helped as much. But otherwise- these are amazing!
Great tip! Glad you loved them, too 🙂
Half of these were gone within an hour of being out of the oven! I skipped the cream filling and just made them as regular cookies. I may have chilled them too long, as they didn’t spread out to be more flat like what’s pictured. But still delicious!
So glad they were a hit!
Looking forward to baking this cookie recipe
Enjoy!
These are absolutely delicious. The cookies are the perfect flavour and are soft and chewy. Amazing just on their own! As a sandwich, amazing. Although there seems to be something missing from the filling? Maybe needed more icing sugar? Not sure but amazing nonetheless.
So glad you loved them! Hmmm I’ve found the filling to be perfectly sweet, but let me know if you try mixing in something else!
Hi will this work if I only have quick oats?
I have the same question: do quick oats (not instant) work for this recipe?
I personally only use old fashioned oats, but quick might be ok! Let me know if you try it 🙂
Made these with quick (1 minute) oats because that’s all I had, and they were delicious and quickly gobbled up by my family!
Such a yummy cookie. I got the recipe in the AB cookie e-book and was dying to try. This cookie needs a bit of time for chilling and whatnot but worth the wait. Made these for some friends over the holidays and rave reviews!
Love it! Perfect for the holidays (and beyond) 🙂
These are so decadent and delicious! My husband was a big fan and ate them pretty quickly but they will become a holiday staple from here on out!
So happy to hear that!
Such an upgrade and better than the boxed cookie. I made them all during the holiday season and gave them to friends and family. They all loved them!
Love that! Perfect holiday treat 🙂
The cookies are great. But this is way to much butter for the icing. It tastes like pure butter. It doesn’t even really have any sweetness. It’s just butter. Most icings have 1 stick of butter to twice the powdered sugar. The cookies where great but the icing is pure fat. And I wasted all that butter. Blah.
Hi! The recipe calls for 3/4 cup of butter to 1 1/2 cups of powdered sugar, so it is twice the amount of powdered sugar. I would suggest double checking your measurements if you try again!
Absolute perfection! I love this cookie so much! I make it exactly as stated in the recipe. One time I had extra cream cheese frosting and used that instead which also turned out great. Thanks again for another delicious cookie recipe.
Love it! Glad it’s a favorite!
I made the cookies they were just perfect. Since the country i live its very hot weather i put the sandwishwcookies into the frigde and they were just perfect to eat. They were so Yummmmyyy thanks
Great idea to cool them down in the fridge. Happy you enjoyed these so much!
Haven’t tried yet, but looks delicious. Could I cheat & use a gingerbread cookie mix you think?
Possibly! I haven’t used a mix for this recipe, though.
Very delicious and easy to make! Thank you for sharing the recipe!
I have made these a dozen times or so over the last couple of years. They are the BEST. Follow the recipe exactly and you will never be disappointed! Thank you! Mmmmmmmmmmmm.
Woohoooo! So happy you’re a fan of these!
Can you refrigerate the dough overnight? Or does it have to be exactly one hour? Thanks!
Yes that’s fine! You may want to let the dough sit out at room temp for about half an hour or so so that they’re easier to roll and so that they flatten out enough when baking 🙂
Hi! Could you do this with oat flour? Maybe would have to increase liquids?
I actually haven’t tested these with oat flour so I’m not sure! Let me know if you do 🙂
These were delicious! I did substitute a cream cheese frosting recipe for the buttercream filling. The tang from the cream cheese went well with the sweetness of the gingerbread.
Ooh love that idea, sounds delicious! Thanks for sharing 🙂
These turned out amazing!!! I love the little Debbie oatmeal cream pies, but I’m gluten free and dairy free so I usually avoid them. I used Bobs 1:1 gf baking flour and substituted pure maple syrup for the molasses and the cookies turned out so soft and not overly sweet! I’m not sure if it’s because of my substitution, but I was only able to make 13 sandwiches, not 15. Maybe my cookies were a little too big? They seemed pretty small to me. But not a deal breaker! Thank you so much for this recipe!
Amazing–happy that worked well! And maybe we scooped slightly different amounts of dough; doesn’t really matter if they’re exactly the size I made mine!
OMG these actually were incredible!!!!!!! Everyone loved them!!!!! And I have harsh critics usually!! I made them large and couldn’t stop eating!
QUESTION: for non holiday time if I want to make them as just oatmeal cream pies, would I just omit the ginger and all spice? What about the molasses? Sub with syrup?
Ahhh so glad to hear!! You can omit the spices if you’d like, but I’m not sure how it would go to swap out the molasses for something else, as I haven’t tried it. Let me know if you do!
I doubled the recipe and added a bit of maple syrup to filling. Definitely will make these again, but I will make the actual cookies a bit smaller, as they are super sweet and rich. I don’t think my husband is going to let me buy the Little Debbie versions anymore after having these.
Oh YAY! So happy you guys are loving these, Jane! Totally fine to make the cookies smaller 🙂
Soooo good! I am making a bunch of cookies and freezing them for a Christmas get together and I’ve gone down to grab some of these from the freezer 3 times. I made mine a little smaller and got 17 complete cookies with enough filling from the recipe posted. I am definitely making more of these because they aren’t going to last. I wasn’t sure how the oatmeal would affect the taste/texture of the cookies but it is good. Did I mention they are good? Mine were frozen with the filling and have thawed nicely.
Mine did spread a lot more than the ones pictured. I stuck them outside on a chillier day and only had them out for about 40 minutes. I only had them in the oven for 9 minutes since I like my cookies soft. My next batch, I’m going to try to chill them a bit longer and also keep them chilled while others are cooking in the oven.
I’m SO glad they came out well! Good call on a longer chill time next time–that should help 🙂
I just made these for an office bake-off contest and now I don’t want to take them in. I want to keep them all! They are so yummy. I wonder how much better they would have tasted if I would’ve had dark brown sugar and blackstrap molasses on hand; I had to settle for light brown and regular molasses. But no matter. They were still perfect. I’m very happy with the end result and hope to win the contest. Wish me luck!
LOL I love that!! I’m so happy you loved them 🙂 Good luck!!
literally this recipe will be superb. I tried your brownie recipe it was very tasty.
Hope you love these, too!
One of my favorite AK cookie recipes!! I loved oatmeal cream pies growing up, so I decided to try this recipe…. I don’t care for the store bought version anymore after trying these! I make this recipe every winter and it’s a family favorite too. Delicious 😋
Woohoooo! So happy you love these ones, Laura! Thanks for leaving a review 🙂
BEST cookies ever! I’ve been making these cookies for Christmas the last few years and they are a HIT every year. So good and easy!
I made these with King Arthur gluten free 1 to 1 flour and vegan butter. They came out amazing. Moist and flavorful I actually am hiding what I have left. This will be a holiday staple from now on. Thank you so much for all your amazing recipes.
Haha YAY I’m so happy you love them so much!
These are rich! Big fan of Little Debbie oatmeal cookies. We have some GF, so I made with Walmart GV GF flour and they are amazing.
YAY I’m so happy you loved them!
They look great. I am going to make them for my card club.
So yummy! I made them gluten free by using King Arthur 1:1 gf flour and dairy free by using country crock plant butter and oat milk. They turned out wonderful, couldn’t even tell they were missing gluten or dairy imo 🙂
Not kidding when I say these are the best things I’ve ever make. They are the perfect fall treat. The chewy cookies with the frosting were the perfect pairing. I will be making these all season long!!
Omg best EVER?!?!? I’m so happy you loved them! Yay!
Yum, so delicious!!
One of my fav ambitious kitchen recipes!!! Love love love these cookies!
Drooling 🤤can’t wait to make these!
These look amazing! So excited to try them out for the holidays!
These look incredible! Trying them this weekend 🙂
Omg yessss! Adding these to my list. Always here for a (butter) cream pie!
Hey there! Is is possible to make these and ship them across the country? I’m wanting to bake for my family for Christmas and my sisters family would love these but they’d have to be mailed!
The most delicious cookies! I love how the frosting balances out the molasses flavor just perfectly. Definitely a new one to add to my yearly Christmas cookie box.
Yay! SO glad you are loving this recipe, Marissa! I hope everyone enjoys
These are amazing! So fun to make and sooo delicious! The cream filling is divine. Best treat for these cold days.
PS- I thought that AK’s Grain Free Snickerdoodles was the best recipe ever but now I can’t decide which ones I like more 🙂 they are both such good holiday cookies.
Thank you for all you do! I’ve never made a recipe I didn’t like from your website.
Ah I love this so much ❤️ SO glad you are loving this recipe and others as well!
These are delicious! Highly recommend for a fun twist on holiday cookies
Absolutely! So glad you are loving this recipe, Jenna ❤️
This recipe just took the gingerbread cookie game to a WHOLE new mouth watering level!!! So so yummy! I cannot wait to make these for my guests at Christmas!!
#AKCookieParty
Yesss! The best. I am so glad you are loving this recipe and hope they are a hit for Christmas ❤️
10/10 cookies! Perfect for the holiday cookie party, everyone raved about how good they were!
Ah yay! SO glad these were such a hit ❤️
The cookies were perfect – I added lemon zest to the frosting – the cookies were amazing!
Yum! That sounds delicious ❤️
I’m not a big gingerbread fan but these look delish!
They are amazing!!! Give them a try, I think you’ll love these 🙂
The gingerbread oatmeal cream pies came out so good! I pulled them out while they were still a little gooey to create a softer cream pie. I also substituted black molasses with regular molasses and it still came out great! Will be baking these for family this Christmas!
#AKCookieParty
Holy. Freakin. Moly. These are amazing I can’t even…I took them to a cookie swap the first time I made them (bold, I know, but everything Monique makes is bomb) and the girls all said hands down better than little Debbie’s…doesn’t even compare. And they all want the recipe. I think next time I make them, which will be like tomorrow, I won’t use the allspice or I’ll use less. But that’s just me. Overall, incredible.
I made these for the first time this year for a Christmas party, and if I hadn’t saved one at home for myself I wouldn’t have gotten to eat one because they were gone FAST! And wow, I’m really glad I saved myself one. The textures are EXACTLY like an oatmeal cream pie from your childhood, and the flavors are 10x better! The spices in the cookies are amazing, and the texture of the filling is exactly right. 10/10, will be making another batch- just for me next time, haha!
I made these for the first time this year for a Christmas party, and if I hadn’t saved one at home for myself I wouldn’t have gotten to eat one because they were gone FAST! And wow, I’m really glad I saved myself one. The textures are EXACTLY like an oatmeal cream pie from your childhood, and the flavors are 10x better! The spices in the cookies are amazing, and the texture of the filling is exactly right. 10/10, will be making another batch- just for me next time, haha! #AKCookieParty
Wow – these are my new go-to holiday cookie! They were SUPER easy and use all pantry staples of mine. Only thing I needed was the molasses, which has a very long shelf-life (although I can see myself using all of it to be making these cookies weekly). They are so flavorful – tastes just like Christmas and indulgence! So impressed. Thank you for this recipe! #AKCookieParty
I made these cookies for a friendsmas with my high school friends and significant others. I wanted to make them gluten free for a friend who has celiac, so I used almond flour. I’ve never used almond flour before, so I think I may have gone wrong somewhere… they turned out flat/bubbly but still chewy. The flavor was delicious (yes I still brought them to the party lol), so I’ll glad they didn’t go to waste. Has anyone had this happen to them before? I want to make them again for sure. If they’re that good with a mess up, you know they’re amazing!
These are my favorite cookies! I make every Christmas and freezer so they’re fresh any time we have company! #AKCookieparty
These were delish! I made the cookies a touch larger and had 12 sandwich cookies. I also subbed the filling as I do not like buttercream frosting. I made a cream cheese frosting instead and just kept them in the fridge. Thank you for a unique and tasty gingerbread cookies recipe!
#AKCookieparty
These cookies were delicious! Great flavor and chew. I also added a vanilla bean to the filling. #AKCookieParty
These cookies are perfect for the holidays! If you’re like me and love anything gingerbread, this cookie is for you! Super easy to make
Don’t overcook!! 9-10 min is enough. I cooked mine for 11-12 and turned out too hard. Taste was amazing!! But lost sandwich cookie texture. Great recipe!
These cookies were sooo good! Fulfilled all my oatmeal crème pie cravings from childhood 🙂 brought them to a cookie exchange and had multiple people tell me they were their favorite! #AKCookieParty
DELICIOUS! Perfect holiday treat that I will be making again for sure. I made ~5 different types of cookies and told my husband he could have one and he went right for these!
Ahh love this so much! Happy to hear this recipe is a hit ❤️
LOVED this recipe! Tasted just like oatmeal cream pies except with the gingerbread spices (which I loved!). Definitely made them a bit too big, but that was my error! Super easy to prepare and very yummy!
#AKCookieParty
Yay! SO happy you’re a fan ❤️🙂
So delish! Giving some to my pregnant sis in law to enjoy 🙂 #AKCookieParty
The best! SO glad these are a hit 🙂
Love this recipe! My husband liked them so much he didn’t want me to add the buttercream.
Yay! So glad you are enjoying this recipe ❤️🙂
#AKCookieParty Fairly easy recipe to make! Ended up chilling the dough for closer to two hours since I was working on other projects. I normally like my cookies doughy, so I tried to pull them out closer to the 9 minute mark, but they still seemed pretty undercooked, so I left them in for a few extra minutes (could be my oven). Let them cool completely before adding the filling. Brought them to a holiday gathering and they went over really well! Someone asked for the recipe to be shared with them. A nice treat around the holiday season!
Amazing! So glad these were a hit!
These cookies were beautiful & were perfect for my work Christmas party! I appreciated the memory-filled flavor burst of oatmeal & amazing sweet cream combined but the holiday spices made this recipe so much more worthy. I’m retrying this again – my first batch turned out thicker for the cookie sandwich part but I wonder if they were too cold before putting in the oven. I’ll update soon! Thank you for sharing such a spirited spin on a classic of everyone’s childhood.
So glad you loved these! Let me know how it goes with your second batch, too 🙂
I have now tried it for the 3rd time and it’s just as impressive as the first 2. So thankful for a yummy recipe like this!!
Excellent! So glad you are loving this recipe!
We made these cookies for our Christmas cookie boxes my kids gift to our neighbors and their teachers. They are seriously a Christmas version of the Little Debbie oatmeal cream pies. I like ours spread out a little to get more of that traditional Little Debbie look. I’ve gotten so many messages asking for the recipe! #AKCookieParty
Love it! So happy they were a hit 🙂
Delicious! Made with vegan “butter” and almond milk, halved the cream pie filling and added a splash of bourbon (due to personal preference!) 😋 Definitely an upgraded version of the nostalgic oatmeal cream pies I had as a kid!
Delicious! Made with vegan “butter” and almond milk, halved the cream pie filling and added a splash of bourbon (due to personal preference!) 😋 Definitely an upgraded version of the nostalgic oatmeal cream pies I had as a kid! #AKCookieParty
Love that! Great idea to add a little bourbon!
These were such a nice addition to our cookie baking day this year! I always do something gingerbready and these were sooooo yummy. Unfortunately, I only had one stick of butter left for the filling, so I multiplied it by 2/3, but it was plenty for me with that amount.
Thank you so much for all of the recipes throughout the year! Wishing the whole community a happy holiday season ☺️
#AKcookieparty
I’m so glad you picked these for your cookie baking day! The recipe makes lots of filling, but reducing it a bit usually works out perfectly. Happy holidays to you too, Liz!
I made these for a holiday party and they turned out great! My husband devoured them and I liked them despite not being a gingerbread fan. Can’t wait to try the peanut butter ones.
#AKCookieParty
So happy to hear that! You’ll LOVE the peanut butter ones, too 🙂
These cookies are amazing! I’m obsessed with oatmeal cookies and the gingerbread twist was nice for the holidays. My mom, who doesn’t care for gingerbread that much, was totally impressed. #AKCookieParty #AKDinnerParty
So happy to hear that! These are so fun for the holidays 🙂
Made these for my work holiday party and they were a hit! The recipe was so easy to follow and super simple to whip up. I left to chill for 2 hours and wish I had left for one more since the dough was a little sticky and spread a tiny bit more than planned but was still delicious and looked great.
#AKCookieParty
So glad everyone loved these! Two hours should be just fine for chilling time, but if they spread a little I might suggest adding a tiny bit more flour to your batter next time.
As always, another hit recipe with AK! I made these gluten free by using Namaste gf flour blend & certified gf sprouted oats. Other than that, I followed the recipe exactly. They were so perfectly soft and delicious and the buttercream frosting was a nice compliment! I baked them for 8 minutes and one of the sheets ended up a bit extra crispy. Could be the gf subs I used? Either way, this will definitely be a repeat and bonus, my house smelled amazing
#AKCookieParty
These were truly delicious. I took them to several friends and they all said they were their favorite Christmas treat they have had this year. Perfect amount of ginger spice, the icing is delicious, and I will absolutely make them again!
To DIE for! I made them a little smaller than the recipient calls for just to make the cookie giving stretch a little farther…but SO SO good! Will be permanently adding them to the cookie line up! #AKCookieParty
YUM! So glad you are loving this recipe!
Amazing! I subbed the frosting in the recipe for a cinnamon spiced cream cheese frosting and loved the result. #AKCookieParty
AH YUM! Sounds delicious, so glad you are loving this recipe!
To DIE for! I made them a little smaller than the recipient calls for just to make the cookie giving stretch a little farther…but SO SO good! Will be permanently adding them to the cookie line up! #AKCookieParty
YESSS! So glad these cookies are a hit ❤️
I made these along with the Death By Chocolate Peppermint Cookies and Peanut Butter Cup S’Mores Cookies for my out of town coworkers and I have to say I’m obsessed! Everything came together so perfectly and they were a big hit in the office. I love how the frosting complements the cozy gingerbread cookies. So good!
Yum! I am so excited to hear that these recipes turned out amazing 🙂
These certainly are INCREDIBLE! One of the best cookies I’ve ever made. Based on some reviews and since I’m not big on frosting, I cut the frosting recipe in half and it’s the perfect amount for my preference. Now to not eat the entire batch before I can gift them. Do not sleep on this recipe!
Ah thank you so much! SO glad you are loving this recipe ❤️🙂
Made these again this year for the holidays and always a winner! Handed out boxes to friends not even a few hours ago and this is the one that everyone is raving about. May have to try a GF version for my husband next time! #AKCookieParty
These are awesome! I made them for my cookie boxes for friends and family and they’re one of everyone’s favorites. They were super easy to make even though my stand mixer broke in the middle of making them 🙁 I followed the recipe as it’s written and added a pinch of cinnamon, nutmeg, cloves and allspice to the filling for a little extra spice. Definitely going to be a cookie that I make year round. Thanks so much for another great recipe! #AKcookieparty
So good! I added these to my holiday gift baking for family and hope they enjoy them as much as I do. The cookie recipe could be eaten as is, but the cream filling brings them to another level. #AKCookieParty
As usual, you create the most flavorful recipes! I used Bob’s 1 to 1 Gluten Free flour and Date Sugar in the cookie mix. They came out great. I also added a touch of carmel extract in the filling. Thank you for your recipes and for the Party and fun baking events! #AKCookieParty
These cookies are AMAZING! I’ve been making them the last couple of years for Christmas and everyone raves about them. Next year I’ll double the recipe so they don’t run out so quickly!
#AKdinnerparty
Yay! I am so glad that you are enjoying this recipe ❤️🙂
I make at least one AK recipe almost every week but I think this is my first dessert! I was inspired by the #AKCookieParty and the remaining bit of molasses in my pantry that was just enough for this recipe. The taste of the cookie was divine but I think I need to work on my baking skills because they didn’t spread as much as yours did. We still gobbled them up though! The buttercream was a little too rich for me but maybe it just depends on what ingredients you use? Very curious to know your favorite brand of vanilla extract!
I am glad you are loving this recipe. It is key to take these out of the oven when the edges are just getting a bit brown and they will continue to finish baking on the sheet. I love using my homemade vanilla, here is how to make it. Enjoy!
thank you!
#AKcookieparty just made this and they’re SO sweet. Good but difficult to finish a cookie! The cookies would probably even be good alone!
Glad you are loving this recipe. You could probably decrease the amount of icing in the middle if you find them too sweet.
Tastes too buttery for my taste. If you like the taste of butter then this is for you, but it wasn’t for me.
these things were FANTASTIC. hands down the best cookie recipe I have ever made. I made cream pies with some of them, but left some as individual cookies with just some icing. I even ate 3-4 before I could get icing on them. I took them to Christmas and they were a crowd favorite!! (i also used plant based butter and they were incredible!!)
YAY! So glad that you are loving this recipe and that they were a hit for everyone ❤️🙂
This was the family favorite out of all the cookies I made this year!! Rich but not overly sweet somehow. Perfect textures.
Delicious recipe!
3rd year in a row making these! Always such a hit with friends and family for the holidays.
Can’t wait to make these! Is there also a GF version for substituting?!
Woah! These sandwich cookies are so decadent. The gingerbread spices are enhanced by the sweetness of the cream filling. Also the contrast of the crunch of the cookie and the smooth center work so well. #AKCookieParty
Family loved these cookies as a Christmas treat! They spread and were more chewy than cakey, not sure if I let them cook long enough.
#AKcookieparty
These are delicious! I cannot wait to make them again – they won’t last long in my house!
Won a holiday cookie bake-off in my office the first time I made these- the recipe is spot on. Only feedback I have is double the recipe so there are more to enjoy, they are a slam dunk!
These turned out so good. This will be on repeat in my house. Thanks for a great recipe.
These are absolutely incredible. To die for. Dangerously delicious. I made these GF using Bobs Red Mill 1 to 1 baking flour. It is very important to cool in fridge before baking as instructed in recipe or they will flatten out more. You don’t want this. This is my favorite cookie recipe of Ambitious Kitchen. #AKcookieparty
These look amazing! Love a ginger cookie!
These are sooo good! We left them out for Santa and my son was sure they would be the best cookies Santa got all night! He was right ❤️
The absolute best cookies!!! Everyone needs to make these!
These were delicious! The blackstrap molasses gives a stronger flavor than traditional ginger snaps, but I loved it. I used some oat flour in place of some of the all purpose flour and Truvia brown sugar, and they turned out great!
These cookies are amazing and a huge hit with everyone. So many people asked for the recipe!
These are delicious!! I made them for the first time for Christmas and everyone loved them! I’ve made them exactly as the recipe calls and also made them once- swapping the milk with eggnog for the filling. Both ways were incredible!!
Excellent! so glad this recipe is a hit, love the eggnog idea, sounds delish!
I used King Arthur gluten free Measure for Measure to make this recipe and they were delicious. The crucial step that is absolutely imperative is to chill the dough so you don’t end up with a gritty texture.
Ah yay! I am so glad this recipe turned out great for you Karla. Thanks for your review, I appreciate it!