Gingerbread Oatmeal Cookies with Chai Tea Latte Buttercream Filling | The Perfect Christmas Cookie RecipeI’m keeping the gingerbread spirit alive this season by sharing another recipe! I firmly believe that anything gingerbread, eggnog, or peppermint are the mascot flavors of Christmas. Today, I’ll be making one of the largest Christmas dessert charcuterie boards you’ve ever seen. It’s so big I had to make the board myself because they don’t sell charcuterie boards this big. I cannot wait to share photos! I’ve been baking more this holiday season than I ever have. Yesterday, my husband had a cookie exchange at work, and I made these gingerbread oatmeal cookies with a chai tea latte buttercream filling. When I shared a picture on my Instagram stories, I had so many requests for the recipe, so I’m hopping on here early (4 am) to blog this recipe before my son wakes up! You will definitely want to make this recipe for your parties or holiday celebrations! It’s super simple, and the flavors are so sharp!
Maybe I’ve been watching too many of the Holiday Baking Show Championship episodes this December, but I’ve been in complete baking mode. If I had to compete on one of those shows, I would somehow sneak this cookie into one of my challenges. It’s sooooo good. The oatmeal cookie is crunchy on the outside, gooey and soft in the middle, and the thick buttercream filling has so much spice that it makes your tummy feel warm. Starbucks should call me a call so we can get this dessert on their menu next year. Could you imagine this cookie with an eggnog latte?
VIDEO HOW TO MAKE GINGERBREAD OATMEAL COOKIES WITH A CHAIR TEA LATTE BUTTERCREAM FILLING
Can I make this recipe gluten-free?
YES! I’ve made my oatmeal pies with all-purpose gluten-free flour and certified gluten-free oats times! You can hardly tell the difference.
Can I make this recipe dairy-free?
Absolutely! Swap the butter for vegan butter! It’s that simple, and it works great. The Earth Balance butter sticks are what I use to make recipes dairy-free.
These cookies are so simple to make. You’ll need to print this recipe or bookmark it so you can make them over and over again.
Fortunately, my son thinks my baking is entertaining. I turn up the Christmas music and dance around for him. He usually hangs out in his bouncy chair and laughs at me. Including him helps me get things done! Hopefully, he’ll be able to help me next year.
Gingerbread Oatmeal Cookies with a Chai Tea Latte Buttercream Filling
Gingerbread Oatmeal Cookie
- 2 1/2 Cups All-Purpose Flour
- 3 Cups Oats quick oats or whole work
- 1 1/2 Tsps Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Fine Sea Salt
- 1 1/2 Tbsp Ground Cinnamon
- 1 1/2 Tbsp Ground Ginger
- 1/2 Tsp Ground Cloves
- 1 Cup (+ 1 Tbsp) Unsalted Butter
- 1 1/2 Cup Packed Brown Sugar
- 2 Tsp Vanilla Extract
- 1/4 Cup Molasses
- 2 Large Eggs room temperature
Chai Tea Latte Buttercream
- 1/2 Cup Unsalted Butter room temperature
- 7 Ounces Marshmallow Fluff
- 4 Cups Powdered Sugar or more if needed
- 1 Tbsp Ground Cinnamon
- 1 Tsp Vanilla Extract
- 1/4 Cup Chai Tea Concentrate
- 1 Shot Espresso optional
Gingerbread Oatmeal Cookies
- Preheat oven to 350 degrees.
- Mix the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves in a large bowl.
- Using an electric mixer, combine the butter and brown sugar until light and fluffy (about two minutes.) Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the eggs (30 seconds on medium speed.)
- Add the dry ingredients to the electric mixer with the wet ingredients. Mix until thoroughly combined.
- Line a baking sheet with parchment paper and add heaping tablespoon-sized dough balls onto the sheet two inches apart.
- Bake for 10-12 minutes. When you remove them from the oven, they will be slightly undercooked, but they will continue to cook on the baking sheet. Do not remove them until they have cooled.
Chai Tea Latte Buttercream
- Whip the butter and marshmallow fluff for 2 minutes using the electric mixer.
- Mix in the powdered sugar and cinnamon at a low speed.
- Mix in the vanilla, chai tea concentrate, and espresso. If the buttercream isn't thick enough, add in extra marshmallow fluff and powdered sugar. You want the buttercream to be extra thick, so it doesn't fall out of the cookie.
- Once the cookies have completely cooled, spread 2-3 tablespoons of buttercream on the bottom of one cookie, and add another cookie to make a cookie sandwich.
- Store in the refrigerator or on the countertop. ENJOY!
I am going to make more of these for my cookie gifts this year with my peanut brittle, peanut butter fudge, and lemon Linzer cookies! I hope you enjoy this recipe, and please tag me on Instagram or come back to rate these if you make them. I love seeing your creations.
Questions for you!
- What is your favorite holiday flavor?
- Have you ever made a dessert board?
- Should I make a blueberry version of these?