Gingerbread Oatmeal Crème Pies

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings10

Cook Time20 Minutes

Ingredients

3 C Bowl & Basket Quick Oats

1 tsp McCormick Ground Ginger

2 ½ sticks unsalted butter

¾ C brown sugar

¾ C granulated sugar

1 egg

1 Tbsp molasses

2 tsp vanilla extract

1 ½ C all-purpose flour

½ tsp salt

1 tsp baking soda

2 tsp ground cinnamon

1 tsp McCormick Ground Ginger

1 stick unsalted butter

2 C powdered sugar

1 tsp vanilla extract

Directions

To make the Spiced Vanilla Buttercream: Mix together the unsalted butter, powdered sugar, vanilla extract, milk, and McCormick Ground Ginger until smooth and creamy. Transfer to a piping bag, and aside.
Preheat the oven to 375°F, and line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars together until light and fluffy. Add the egg, vanilla, and molasses, and mix until smooth. Set aside.
In a separate bowl, combine the flour, salt, baking soda, Bowl & Basket Quick Oats, cinnamon, and McCormick Ground Ginger.
Pour the wet ingredients into the dry ingredients, and fold together until a dough forms. Refrigerate dough for 15–20 minutes.
Scoop 20 balls of dough onto the prepared baking sheet, and bake for 20 minutes, until the edges are golden.
Once the cookies are out of the oven and slightly cooled, use a small gingerbread-man cookie cutter to cut the center out of half of the cookies.
Pipe the Spiced Vanilla Buttercream onto the whole cookies, then top each with a cutout cookie to create a crème pie. Serve, and enjoy!

20 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

To make the Spiced Vanilla Buttercream: Mix together the unsalted butter, powdered sugar, vanilla extract, milk, and McCormick Ground Ginger until smooth and creamy. Transfer to a piping bag, and aside.
Preheat the oven to 375°F, and line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars together until light and fluffy. Add the egg, vanilla, and molasses, and mix until smooth. Set aside.
In a separate bowl, combine the flour, salt, baking soda, Bowl & Basket Quick Oats, cinnamon, and McCormick Ground Ginger.
Pour the wet ingredients into the dry ingredients, and fold together until a dough forms. Refrigerate dough for 15–20 minutes.
Scoop 20 balls of dough onto the prepared baking sheet, and bake for 20 minutes, until the edges are golden.
Once the cookies are out of the oven and slightly cooled, use a small gingerbread-man cookie cutter to cut the center out of half of the cookies.
Pipe the Spiced Vanilla Buttercream onto the whole cookies, then top each with a cutout cookie to create a crème pie. Serve, and enjoy!