Gingerbread Oatmeal Cream Pies

By Maria Lichty

Published on December 01, 2025

Quick Summary

Soft, chewy gingerbread oatmeal cookies sandwiched with a sweet, fluffy cream filling make these Gingerbread Oatmeal Cream Pies the ultimate holiday treat. Perfect for cookie exchanges, festive parties, or cozy nights by the fire, these cookies are a holiday must-bake.

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Gingerbread Oatmeal Cream Pies: The Perfect Holiday Cookie

I’ve always loved a good sandwich cookie, and oatmeal cream pies hold a special place in my heart, they’re nostalgic, cozy, and just a little indulgent. If you’ve tried my Pumpkin Oatmeal Cream Pies or my Carrot Cake Cookies , you know how much I love a soft, flavorful cookie filled with fluffy cream. If you love those, you’re going to fall head over heels for these Gingerbread Oatmeal Cream Pies !

These cookies are soft, chewy, and packed with warm gingerbread spices, then sandwiched with a sweet, fluffy cream filling that takes them over the top. Think Little Debbie, but with a Christmas twist…and SO much better. Sorry Debbie, but my recipe is the BEST:)

These cookies are the ultimate holiday treat…perfect for cookie exchanges, festive parties, gift boxes, or cozy nights by the fire. Honestly, they might just become your new holiday obsession!

And let’s be real, two cookies are always better than one! Trust me, once you try these, they’ll be the cookies everyone asks for year after year. The BEST holiday cookie? Absolutely.

Ingredients + Helpful Notes

For the cookies:

• All-purpose flour: Provides structure for the cookies. Spoon and level, never pack flour in the measuring cup.
• Old-fashioned oats: Use rolled oats, not quick oats. They give the cookies the perfect hearty, chewy texture.
• Ground ginger: The star spice! Gives the cookies that classic warm gingerbread flavor.
• Ground cinnamon: Adds sweetness and warmth that complements the ginger.
• Nutmeg & cloves: These spices deepen the gingerbread flavor—just a little goes a long way.
• Baking soda: Helps the cookies spread and stay soft in the center.
• Unsalted butter: Make sure it’s at room temperature so it creams smoothly and creates a soft cookie.
• Brown sugar & granulated sugar: Work together to add sweetness, moisture, and structure. The brown sugar keeps the cookies chewy while the granulated sugar helps them spread properly.
• Molasses: The essential gingerbread ingredient! Use unsulfured molasses for the best flavor. I like Grandma’s brand .
• Egg: Binds the dough and keeps the cookies soft.
• Vanilla extract: Enhances all the cozy cookie flavors.

For the vanilla cream filling:

• Unsalted butter: Room temperature butter ensures the filling whips up light and fluffy.
• Confectioners’ sugar: Sweetens and thickens the filling for that classic cream pie texture.
• Heavy cream or whole milk: Lightens the frosting and makes it smooth and spreadable.
• Vanilla extract: Adds warm, sweet flavor to the filling.
• Pinch of salt: Balances the sweetness so the filling isn’t too sugary.

Tips for Making the Cookies

• Measure molasses the easy way: Lightly grease your measuring cup so the molasses slides out easily.
• Mix gently: Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
• Chill the dough (optional): If you prefer thicker cookies that spread a little less, chill the dough for 20–30 minutes before baking.
• Use a cookie scoop: This ensures even-sized cookies, which makes sandwiching them simple and consistent.
• Don’t overbake: The edges should be set, but the centers should still look soft. They’ll firm up as they cool.
• Cool completely before filling: If the cookies are even slightly warm, the filling will melt.
• Fill them your way: Spoon the filling on, pipe it for a clean edge, or use a small cookie scoop for perfectly even portions.
• Match cookie sizes: Pair cookies that are similar in size for neat, uniform cream pies.
• Press gently to sandwich: A light press helps spread the filling to the edges without squishing the cookies.

Cookies

Gingerbread Oatmeal Cream Pies

Ingredients1x2x3x

For the cookies:

• 1 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup molasses, unsulfured
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups old fashioned oats

For the cream filling:

• 3/4 cup unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 3 tablespoons heavy cream or whole milk, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt

Instructions

• Preheat the oven to 350 degrees F. Line half-sheet pans with parchment paper and set aside.
• In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the molasses, egg, and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl as needed.
• Add the dry ingredients and mix on low until just combined. Stir in the oats.
• Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1 heaping tablespoon of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
• Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
• While the cookies are cooling, make the frosting. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners’ sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
• Spread about 1 heaping tablespoon of the cream filling onto the bottom side of half the cookies. You can pipe, spoon it on, or use a little cookie scoop.
• Place the remaining cookies on top, right-side up, to make sandwiches. Enjoy!

Notes

• Store in an airtight container at room temperature for up to 4 days.
• Filled sandwiches can be refrigerated for up to a week ; allow to come to room temperature before serving.
• For longer storage, freeze the cookies in a freezer container or bag for up to 3 months. You can freeze them with the filling. Thaw before enjoying.

Nutrition

Have you tried this recipe?

More Christmas Cookie Recipes

• Chewy Molasses Cookies
• Easy Sugar Cookies
• Iced Oatmeal Cookies
• Thumbprint Cookies
• Peanut Butter Blossoms

If you need even more cookie inspiration (you can never have too many!), don’t miss my Christmas Cookie Roundup . You can also browse all of my Cookie Recipes !

Gingerbread Oatmeal Cream Pies

Recipe from Two Peas and Their Pod

Ingredients

For the cookies:

• 1 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup molasses, unsulfured
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups old fashioned oats

For the cream filling:

• 3/4 cup unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 3 tablespoons heavy cream or whole milk, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt

Instructions

• Preheat the oven to 350 degrees F. Line half-sheet pans with parchment paper and set aside.
• In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the molasses, egg, and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl as needed.
• Add the dry ingredients and mix on low until just combined. Stir in the oats.
• Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1 heaping tablespoon of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
• Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
• While the cookies are cooling, make the frosting. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners’ sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
• Spread about 1 heaping tablespoon of the cream filling onto the bottom side of half the cookies. You can pipe, spoon it on, or use a little cookie scoop.
• Place the remaining cookies on top, right-side up, to make sandwiches. Enjoy!

Notes

• Store in an airtight container at room temperature for up to 4 days.
• Filled sandwiches can be refrigerated for up to a week ; allow to come to room temperature before serving.
• For longer storage, freeze the cookies in a freezer container or bag for up to 3 months. You can freeze them with the filling. Thaw before enjoying.

Nutrition

Thumbprint Cookies

By Maria Lichty

Published on December 06, 2022

Quick Summary

Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet raspberry jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.

I love creating new cookie recipes , but I also love the classics. One of our favorite cookies to make at Christmas time are Thumbprint Cookies . They are a holiday favorite and a great addition to any cookie platter.

So what are Thumbprint Cookies? If you haven’t had a jam thumbprint, you are in for a real treat! They are buttery, tender shortbread cookies with a sweet jam center. I like to use raspberry jam because it is sweet, tart, and I love the deep red color. But you can fill the thumbprints with your favorite jam!

They cookies are simple, but elegant and super delicious. You can’t go wrong with a classic!

1. Cookie Ingredients
2. How to Make Thumbprint Cookies
3. How to Store Thumbprint Cookies
4. How to Freeze Thumbprint Cookies
5. Thumbprint Cookie FAQ
6. More Christmas Cookie Recipes
7. Jam Thumbprint Cookies Recipe

Cookie Ingredients

Simple ingredients come together to make the most amazing cookies!

• Flour – use all-purpose flour!
• Salt – to bring flavor to the cookies.
• Butter – Use unsalted butter and make sure it isn’t too soft or melted. You want the butter at cool room temperature.
• Sugar – you will need granulated sugar for the cookie dough and for rolling the cookies before baking.
• Brown sugar – I like to use a little brown sugar for flavor and to keep the cookies tender and not dry.
• Egg yolk – an egg yolk creates a rich cookie and holds everything together.
• Vanilla extract – a must! If you like almond extract, you can add ¼ teaspoon to the dough.
• Jam – I prefer raspberry jam, but any flavor will do! Make sure you use a nice, thick jam! Splurge to get a good quality jam since it’s a big part of the cookie! If your jam is SUPER thick, you can put it in a bowl and give it a good stir. If it is still too thick, heat it in the microwave for just a few seconds to loosen it up.

How to Make Thumbprint Cookies

These little gems are easy to make and SO pretty!

• In a medium bowl, whisk together the flour and salt. Set aside.
• Use a stand mixer or hand mixer to beat the butter and sugars together. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix the dough!
• Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
• Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
• Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
• Preheat the oven so it is hot and ready to go!
• Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Alternatively, you can use a small spoon or teaspoon to fill the centers with jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
• Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.

How to Store Thumbprint Cookies

Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don’t have to refrigerate the cookies. I don’t recommend stacking the cookies because of the jam.

These cookies will stay fresh for up to 5 days.

How to Freeze Thumbprint Cookies

If you want to freeze cookies, I recommend freezing the unbaked cookies before adding jam.

Make the cookie dough and form them into thumbprints. Place the cookies on a tray and freeze until firm, about 30 minutes to an hour. Once frozen, transfer the the unbaked cookies to a freezer container or freezer bag and freeze for up to one month.

When ready to bake, preheat the oven and arrange the cookies on the baking sheets. Fill with jam and bake. It’s ok if the cookies are still a little frozen when going into the oven, you might have to add an additional minute to the baking time.

Make sure you use a thick jam and not a runny jam. I prefer raspberry jam, but strawberry, blackberry, apricot, or mixed berry are all good options. Use your favorite flavor.

Yes! If you don’t care for jam, fill the cookies with melted chocolate, lemon curd, salted caramel sauce, marmalade, or Nutella.

Fill the cookies with jam before baking so it can set up in the oven.

Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don’t press too hard. Gently press! If the edges of the cookie start to crack a little, you can gently press it back together.

Make sure your butter isn’t too soft when making the dough. It should be at cool room temperature and not super soft or greasy. Also, don’t make your cookies too big, thumbprints are smaller cookies. And most importantly, make sure you you chill the dough! After you form the cookies, place the unbaked cookies in the freezer for at least 30 minutes before baking. This will prevent them from spreading.

Yes! I recommend freezing the unbaked cookies before you fill them with jam. See above for my tips!

More Christmas Cookie Recipes

• Easy Sugar Cookies
• Peanut Butter Blossoms
• Andes Mint Cookies
• Snickerdoodles
• Chocolate Kiss Cookies
• Mexican Wedding Cookies

Cookies

Jam Thumbprint Cookies

Equipment

• Baking Sheets (I love these cookie sheets !)
• Stand Mixer (I’m obsessed with my KitchenAid)
• Silpat Baking Mat (these prevent cookies from sticking)

Ingredients1x2x3x

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at cool room temperature
• 1 cup granulated sugar, divided
• 3 tablespoons light brown sugar
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2/3 cup thick raspberry jam, or jam of your choice

Instructions

• In a medium bowl , whisk together the flour and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add ½ cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
• Add the dry ingredients and mix on low until just combined.
• Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
• Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat , you may need 2 sheets.
• Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
• Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
• Remove from the oven and let the cookies cool on the baking sheet. Enjoy!

Nutrition

Have you tried this recipe?