We went to Disney last Christmas and had the best oatmeal cream-style pies in Epcot’s Germany Pavillion (Gingerbread Salted Caramel Buttercream Cookie Sandwich). We went looking for a way to recreate what we enjoyed there and found that these were really good and pretty close. I am going to add these to my Christmas cookie list for each year! They are sooooo good.
Let me know if you try them.
Gingerbread Oatmeal Cream Pie Cookies
Print recipe
We went to Disney last Christmas and had the best oatmeal cream pies in Epcot. We went looking for a way to recreate what we enjoyed there and found that these were really good. I am going to add these to my
Christmas cookie list for each year! They are sooooo good. Let me know if you try them.
Ingredients
Wet Ingredients
- 0.5 cup Butter (Room Temperature)
- 1 cup Packed Brown Sugar (Dark Preferred / Light Works)
- 0.25 cup Molasses (Black Strap)
- 1 Egg
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1.5 cups All-purpose Flour
- 0.75 cup Old Fashioned Rolled Oats
- 0.5 teaspoon Baking Soda
- 1.5 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 0.25 teaspoon Salt
Cream Filling
- 0.75 cup Butter (Room Temperature)
- 1.5 cups Powdered Sugar
- 0.75 teaspoon Vanilla Extract
- 1-2 teaspoon Milk (As needed to make filling Creamy)
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| 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 the fridge for 1 hour, this is so the cookies have the perfect texture, so please don't skip the chilling of the dough! | |
| Step 3 | |
| 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 it into a ball. Place dough balls 2-inches apart on cookie sheet. Bake 9-12 minutes. If you like cookies with a crispy edge, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes. | |
| Step 4 | |
| Remove from oven and cool the cookies on sheets for about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with the remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches). | |
| Step 5 | |
| 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. | |
| Step 6 | |
| 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. | |
