Gingerbread Oatmeal Cream Pies That Cook Quick in Your Pressure Cooker
Soft, chewy gingerbread oatmeal cookies filled with fluffy vanilla cream – all the spice and comfort of the holidays made quick and easy in your cooker or oven!
Equipment
- 1 Mixing bowl large and medium
Ingredients
For the cookies
- 1 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter at room temperature
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup molasses unsulfured
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups old fashioned oats
For the filling
- ¾ cup unsalted butter at room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream or whole milk at room temperature
- 1 ½ teaspoons pure vanilla extract
- Pinch salt
Instructions
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
- Add molasses, egg, and vanilla extract. Beat until well combined.
- Add dry ingredients to the wet mixture and mix just until combined.
- Stir in oats until fully incorporated into the dough.
- Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set. Let cool on sheet 5 minutes, then transfer to wire rack.
- Make the filling: Beat butter until creamy, then add confectioners’ sugar and beat until combined.
- Add cream or milk, vanilla, and salt. Beat until light and fluffy.
- Spread or pipe filling onto the bottom of half the cookies.
- Top with remaining cookies to make sandwiches. Enjoy or store for later!
Notes
Store in an airtight container at room temperature for 2 days. Refrigerate up to 1 week or freeze for up to 3 months. Thaw before enjoying.