How do I keep my gingerbread oatmeal cream pies soft?

The secret is not overbaking and storing them properly . Take the cookies out of the oven when the centers still look a little soft—they’ll finish setting as they cool. Once filled, store them in an airtight container at room temperature. The cream filling helps keep them soft and chewy for several days.

Can I make the cookie dough ahead of time?

Yes, absolutely. You can chill the dough for up to 48 hours before baking. Just cover it tightly with plastic wrap. If it becomes too firm, let it sit at room temperature for about 15 minutes before scooping and baking. You can also freeze the dough for up to two months—perfect for getting ahead on holiday baking.

Can I freeze the finished cookies?

Yes, these cookies freeze beautifully . Once assembled, place them in a single layer on a baking sheet to firm up, then transfer to an airtight container with parchment paper between layers. Freeze for up to two months. When ready to enjoy, thaw them at room temperature for a few hours. If you’re prepping a variety of cookies, pair them with other freezer-friendly treats like gingerbread crinkle cookies or Christmas chocolate chip cookies .

Can I use quick oats instead of rolled oats?

You can, but rolled oats give a chewier texture and better structure. Quick oats will make the cookies slightly softer and less textured. If that’s what you prefer, go for it—the flavor stays delicious either way.

What kind of molasses should I use?

For the best flavor, use blackstrap molasses . It adds depth and that signature gingerbread richness. Regular molasses also works if you want a slightly milder taste. Avoid using unsulphured molasses labeled “light,” as it won’t give the same warm, spiced flavor.

Can I make these cookies without the filling?

Definitely. The cookies alone are incredible—soft, spiced, and full of cozy gingerbread flavor. They taste a lot like Starbucks copycat ginger molasses cookies , so they’re just as good on their own.

Gingerbread Oatmeal Cream Pies Easy Festive Favorite

Name: Gingerbread Oatmeal Cream Pies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: Holiday
Ingredients: Wet Ingredients:; ½ cup butter, room temperature; 1 cup packed brown sugar (dark or light); ¼ cup blackstrap molasses; 1 large egg; 1 teaspoon vanilla extract; Dry Ingredients:; 1 ½ cups all-purpose flour; ¾ cup old-fashioned rolled oats; ½ teaspoon baking soda; 1 ½ teaspoons ground ginger; 1 teaspoon cinnamon; 1 teaspoon allspice; ¼ teaspoon salt; For the Cream Filling:; ¾ cup butter, room temperature; 1 ½ cups powdered sugar; ¾ teaspoon vanilla extract; 1–2 teaspoons milk (for desired creaminess)

Description

Soft, chewy gingerbread oatmeal cookies sandwiched with a creamy vanilla filling — these Gingerbread Oatmeal Cream Pies are spiced, nostalgic, and full of holiday magic in every bite.

Ingredients

Scale

- Wet Ingredients:
- ½ cup butter, room temperature
- 1 cup packed brown sugar (dark or light)
- ¼ cup blackstrap molasses
- 1 large egg
- 1 teaspoon vanilla extract

- Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt

For the Cream Filling:
¾ cup butter, room temperature
1 ½ cups powdered sugar
¾ teaspoon vanilla extract
1–2 teaspoons milk (for desired creaminess)

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Instructions

Cream the Butter and Sugar: In a large bowl, beat butter and brown sugar until fluffy, about 1 minute. Add molasses, egg, and vanilla. Beat again until well combined.
Combine the Dry Ingredients: In another bowl, whisk together flour, oats, baking soda, ginger, cinnamon, allspice, and salt. Gradually add to wet ingredients and mix just until combined.
Chill the Dough: Cover and chill for 1 hour.
Bake the Cookies: Preheat oven to 350°F (175°C). Roll tablespoon-sized dough balls and place on parchment-lined baking sheets. Bake for 9–12 minutes. Cool on sheet for 5 minutes, then transfer to wire rack.
Make the Filling: Beat butter, powdered sugar, vanilla, and milk together until smooth and creamy.
Assemble the Cream Pies: Spread or pipe filling onto one cookie and sandwich with another. Let rest at room temperature for 1 hour to allow filling to set.

Notes

Use blackstrap molasses for deep, rich flavor. Chilling the dough is essential for structure. Don’t overbake — cookies should look slightly soft in the center when removed. Swap vanilla filling with maple or cream cheese for a festive twist.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baked
Cuisine: Holiday

Nutrition

Serving Size: 1 sandwich cookie
Calories: 320
Sugar: 22g
Sodium: 160mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg