I’m sitting here watching old episodes of Grey’s Anatomy while Milly is cuddling on my lap. I just ate a slice of toast with peanut butter, banana and cinnamon…. and yesterday I officially became 36 weeks pregnant. Whew!
Surprisingly, I haven’t really craved anything sweet on a regular basis during my pregnancy. However, these gingerbread oatmeal cookie sandwiches changed EVERYTHING. I couldn’t stop eating them, or thinking about them and neither could Tony. They just scream all things Christmas!
As I was dreaming up what cookie recipes to make this year, I couldn’t help but get a little nostalgic and think about all the dreamy cookies I used to eat when I was a kid.
Remember those sweet packaged oatmeal cream pies? They were incredibly soft, chewy, ridiculously sweet. I remember ripping a package of them open after school and the sweet oatmeal and cream scent hitting me right in the face. YUM.
I decided to create a holiday-inspired version of those Little Debbies infused with tender, sweet ginger molasses flavor, then stuffed with a vanilla cream filling that’s thick and luxurious.
Ingredients in Gingerbread Oatmeal Cream Pies
Imagine if a ginger molasses cookie and an oatmeal cookie had a baby — because that’s exactly what these cookies are and THEY’RE SIMPLY INCREDIBLE. The cookies require simple ingredients that you likely already have in your pantry — especially if you love to bake!
Here’s what you need:
- butter
- brown sugar (I prefer dark brown sugar)
- blackstrap molasses
- egg
- vanilla
- all-purpose flour
- old-fashioned rolled oats
- baking soda
- ginger
- cinnamon
- allspice
- salt
Oatmeal cream pie filling
The oatmeal cream pie filling has got to be one of the most delicious parts about these cookies. It’s a vanilla buttercream frosting, with a little extra milk to keep it extra smooth and creamy. Sandwich it between two cookies and prepare to fall in love.
These gingerbread oatmeal cream pie cookies are the most perfect treats to bake for the holiday season or to bring to cookie exchanges. They’re freezer-friendly and are the ultimate treat for those who used to love Little Debbies (like me!) or have a serious obsession with all things gingerbread flavor.
Time to get your bake on!
How to freeze cookie dough for later
I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great when you want to bring something to a party or to a loved one’s house, but don’t feel like having a baking extravaganza. To freeze cookie dough for baking later:
- After dough is done chilling in the fridge for at least an hour, roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time! Enjoy.
How to freeze baked cookies for later
If you want to freeze the already baked gingerbread oatmeal cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, frost them with the cream pie filling and enjoy.
Another option is to freeze the cookies after you’ve added the filling and sandwiched them together. Place them in a layer in a container and separate each layer with wax paper. Once ready to enjoy, take out cookies and thaw them at room temperature for 30 minutes-1 hour.
See how to make the gingerbread oatmeal cream pies
I can’t wait to see you make these! Don’t forget to leave a comment and rate the recipe below. I appreciate hearing from you. xo!
Incredible Gingerbread Oatmeal Cream Pies
Amazing oatmeal cream pies with a gingerbread twist! These perfectly spiced gingerbread oatmeal cookies are sandwiched together with a delicious thick cream filling for the ultimate holiday cookie sandwich.
Ingredients
- Wet ingredients:
- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark is great, but light also works!)
- 1/4 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- For cream pie middle:
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1-2 teaspoons milk to make the filling creamy
Instructions
- 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.
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 fridge for 1 hour, this is so the cookies have the perfect texture, so please don't skip the chilling of the dough!
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 into a ball. Place dough balls 2-inches apart on cookie sheet. Bake 9-12 minutes. If you like cookies with a crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.
- Remove from oven and cool the cookies on sheets about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches).
- 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.
- 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.
Recipe Notes
Instructions for freezing the cookies can be found within the post.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
135 comments
Congrats on being 36 weeks! Enjoy these last few weeks being pregnant. I just had my first baby girl on 11/20. I remember those last weeks seemed long, everyone asking for updates, but it really went fast and seems like a lifetime ago. I’ve also been on the hunt for a recipe for my upcoming cookie exchanges and I found it with this recipe. Simple yet sounds so delicious. I loved those oatmeal cream pies when I was growing up! These are perfect for the holidays with the added gingerbread. Can’t wait to make these!
Thank you so much, Marie! Yes, they seem long but I know they’re going to fly by 🙂 I hope you love these ones!
Could gluten free flour be used in this recipe?
I haven’t tried it, but I’m guessing a 1:1 GF all purpose flour would work well!
This recipe was so simple to make. They turned out so beautiful. One plus is the ability to pause in between steps and give my 6 month old much needed attention! They are the perfect amount of soft, oat, ginger and creamy goodness! I hope have the discipline to avoid devouring the whole tray!!!
So happy you loved them! And yes plenty of time to take some breaks with each step 🙂 enjoy!
Oh my!! These might be my new favourite Christmas cookies!
Even with 15 cookies, I still felt they were big, so I’d make the balls as small as possible, since they are quite sweet/rich.
But otherwise 10/10!
Perfect! So glad you loved them!
These came out amazing! Made a double batch without even testing the first because I knew they had to be good! Total home run!
Love that! So delicious 🙂
This recipe is amazing. My husband and I both enjoyed two each within ten minutes of the pies being assembled. My recipe made 11 pies, but maybe I made the cookies big. Either way, I’ll be making again.
I’m glad you two loved them! One of my new favorite cookies 🙂
Monique
Would you have any Latino recipes???
Preferably Puerto Rican or Domican , Cuban ( Carribean)
I have traveled these areas and found their cuisine to be very
tasty and their people to be very friendly and outgoing.
I found Puerto Ricans would rather dance than eat, as would the Domicans and Cubans. If i was sentenced to death and asked what my last would be………Rice and beans ,,,what else???’
Absolutely! Try my mom’s famous rice & beans recipe and her Puerto Rican chicken. Enjoy!
I made this recipe dairy and gluten free with almond flour and dairy free butter (I use the brand miyokos- it’s amazing) and they were INCREDIBLE. I added about 1/2-3/4 extra flour to adjust for the extra moisture in almond flour but really I am so impressed with how delicious what turned out.
So glad those swaps worked out! Yum!
These look so delicious, can’t wait to make them! If making a few days in advance, would you recommend storing them in the fridge?
Yes, make sure the dough is properly wrapped. I wouldn’t let the dough sit in the fridge for more than 48 hours though.
Oh my gosh—best cookies ever! I used to love the little Debbie version but these are so much better because they’re homemade and the flavor is just yummy. I did bake closer to the 11-12min range. Came out nice and soft but crispy on the edges like you said. Thanks Monique! 💕
Aren’t they amazing?? Glad you loved them!
I am making these tomorrow and have not been able to find blackstrap molasses anywhere. Is there any other adjustments I Would need to make if I use regular? Thanks for any advice! I’m excited for the finished product!
You can use regular molasses, too! Enjoy 🙂
These are awesome! How do you suggest keeping these? Do they need to be refrigerated?
You can store them on the counter for 2-3 days, then I would transfer to the fridge, or just store them in the freezer!
This looks divine! My youngest has an egg allergy, any idea what I could use to replace the eggs with? I’ve tried applesauce with baking powder and the molasses doesn’t pair well so they just flattened and hardened.
I recommend a flax egg for best results!
I made the gingerbread oatmeal cream pies for a Christmas party and, oh man, they are DELICIOUS! I followed the recipe exactly and they turned out wonderfully and were the star of the food table. Thank you for the recipe!
Amazing! So happy to hear that!
I just finished a batch of these this morning. They are some of the best cookies I have ever eaten. I did not change anything in the recipe,(usually I do add my own twist) but this was my first attempt at ginger molasses cookies and they are perfect.
Amazing! I’m so glad!
So I’ve been doing Keto for the past 7 weeks (lost 21 lbs!)and then these babies show up! Sweet Baby Jane, these are WONDERFUL. The family loves them, I love them and I can’t wait to take them to Christmas dinner. I am afraid they’ll call my name in the middle of the night….
So glad you enjoyed! I hope everyone loved them for Christmas, too 🙂
Literally the best cookie I’ve ever had in my entire life! My only regret was not making a double batch because now they are gone because my family was so obsessed! These cookies are amazing alone and even better with filling! I’m so mind blown it isn’t even funny! Make this recipe-blow everyone’s mind-and make a second batch just for you! You will thank me later! Best part is you can freeze the dough WHAT WHAT!!!!
Love it!! The perfect treat 🙂 and great idea to freeze more for later!
I made these for a family holiday party and they were a huge hit a definitely will be making again. I used about half the amount of cream in the middle, just personal preference.
Perfect! So happy to hear that.
These were SO good!
Glad you loved them!
My whole family loves these cookies so much that I’ve started making a double batch every time. I usually bake cookies for the lowest listed time to get that just right crispy/chewy/soft combo but these I have to bake longer to get them to puff up properly — closer to 12 minutes. Still very chewy and soft.
I sent some to a friend and she just texted me: “I think that oatmeal sandwhich cookie was the best cookie I’ve had in my entire life. No offense to all the other cookies out there (and I haven’t tried the chocolate ones yet), but this is a clear winner. My cookie standards are forever changed.”
Amazing!! So happy to hear that – best text ever 🙂
I can’t wait to make these and it’s not even Christmas time!! I’m all out of ginger though. Should I increase the other spices or will it be fine omitting it completely? Any replacements? Thanks!
They’re delicious! You can omit but they wont really be gingerbread cookies then!
Wonderfully delicious 😋 I’ve made these twice in one month and my entire family (kids and siblings) enjoy them. They’re not too sweet, deeply flavorful, and chewy! Thanks for the recipe!
Amazing! So happy everyone loves them!
Hi! Do you think I can Make brown sugar for this recipe as I don’t have it by mixing molasses with white sugar?
Absolutely! They may be a little different but for 1 cup of brown sugar = 1 cup granulated sugar + 1 tablespoon molasses and stir with a fork.
Really loved his recipe! Was a big hit in my home, as it seemed to be in everyone else’s. My only question is if there was a way to maybe make them a little sweeter? My cookies came out a little heavier then I was hoping. Maybe t was user error on my part, but either way I will definitely be making thee again!
So happy to hear that! Hmmm they actually have a pretty decent amount of sugar so I don’t think sweeter would be a good idea for the texture of the recipe — sorry!
So delicious, LOVED IT! It took longer than I expected, but the results were worth it! I also added some ground coconut to the filling; I recommend it. Thank you!
So happy you loved them!! Great idea to add some coconut 🙂
These turned out perfect! I baked them for 11 minutes and I was nervous I over baked them, but the filling softens them up wonderfully. Thank you so much for this recipe, I will definitely be trying them again!!
So glad you liked them!
The cookies are perfect, the frosting is not sweet enough, this ratio of sugar to butter is not right, I added an extra cup of powdered sugar and it was great!
That’s so surprising since there’s a decent amount of powdered sugar in the recipe, but glad you could make it work to fit your taste preferences 🙂
I love freshly baked cookies, and I bake them all the time. Seriously. Like, several times a week, and I am always trying new recipes in search of the holy grail: cookie recipes to fall in love with and add to my paltry permanent collection. You see, I am VERY picky about cookies, so not many recipes make it in.
With that being said, I can unequivocally recommend this recipe to anyone thinking of trying it. It is easy to make, the instructions are clear with helpful hints to guide the user, and it produces the perfect cookie that is absolutely delicious:. (The only problem a user may encounter is that it is extremely difficult to stop eating them!) All the ingredients are in perfect harmony – perfect ratio of butter/sugars/oats/ flour. Texture just right – perfect amount of oats to give structure and chewiness. crisp edges and bottom, rest of cookie is soft without tasting doughy or undercooked. Flavors in perfect harmony – bold taste but not overwhelming,. Perfect amount of spread., Frosting delicious – pairs perfectly with cookie, genius idea, very decadent, but of course the cookie is awesome on it’s own. Excellent with coffee.
As far as modifications, I didn’t stray far from the original recipe. It stands on it’s own. Just a few minor things:
I didn’t have allspice, so I had to make my own by adding 1/4 tsp cloves, 1/4 tsp nutmeg and another 1/2 tsp cinnamon (used lighter Ceylon cinnamon). I added about 1/8 tsp black pepper for spicy depth.
I didn’t use parchment paper on my baking sheet because I have TFal air circulating baking sheets that bake without sticking and crisp well so don’t need it. Always bake at 325 because I have a hot oven and also because my baking sheets bake very efficiently, sometimes too efficiently!
Added some Malden flaky sea salt to tops of cookies when they came out of the oven because I like the contrast of salty/sweet and thought it might enhance spice, which it did,
I didn’t add vanilla to the frosting, but that’s a me thing. I never add vanilla extract to frostings because I don’t care for the alcohol taste, and I didn’t have any vanilla paste or pods on hand, so instead I added cinnamon. I added another cup of confectioner’s sugar to the frosting; again, a me thing. I generally do so with buttercreams because I don’t care to taste the butter. This necessitated about 1/4 cup of liquid to achieve the whipped consistency. I used light cream instead of milk to put back some of the fat I dried out with the extra sugar.
I’ve been searching for the perfect molasses spice recipe for forever! This one is definitely going in my permanent collection. Thanks!
Hi Shelby! Amazing! So happy you found this recipe and those swaps sound perfect. Thanks so much for your note!
This was a very delicious recipe. The only things that I changed about it were I used freshly grated Ginger because I was out of powdered Ginger unexpectedly. and I did not let the dough refrigerate because I was pressed on time. I think that I actually am okay with the cookie being a little bit soft as opposed to crunchy so that it was easier to eat and wouldn’t be as messy. The frosting was delicious inside the cookie. Since the cookie was soft and pliable, some of us had a cookie taco rather than a cookie sandwich! it was fun to have each person decide on how they wanted to eat their cookie. It was a crowd pleaser at the cookout that I went to. A nice change from a generic cookie.
Love it! I’m glad these were a hit!
I’d really like to try these! Do you think 1-for-1 gluten free flour would substitute well?
This recipe was so fun to make and tasted delicious!! Everyone loved the flavor of the spices in the cookies and the texture was great too. A few of my “taste testers” commented that the icing was a little too sweet, so I will try it with less powdered sugar than it calls for next time. I will definitely keep this recipe for my fall favorites!
So glad they were a hit! Yes, feel free to adjust the sweetness as-needed 🙂
Hey, is it possible to just omit the molasses completely? Or is there any substitute possible? It’s so hard to find molasses here in my city:’)
I wouldn’t recommend it – sorry! It’s really what gives the cookies that gingerbread flavor.
These turned out amazing! Followed the recipe exactly. Friends really loved them 🙂 I had a lot of frosting left over (even when I loaded the cookies with it) so next time I would probably start out by making only half of the frosting just to save ingredients.
So glad they were a hit! And yes feel free to halve the frosting 🙂
The cookies are heavenly. The spices ratio is verx well done and the cookies are very tasty. But the filling ruined it for me and my family. It’s too sweet. It’s like you’re eating pure sugar. Will definitely be remaking the recipe but next time it will be just cookies.
I’m glad you enjoyed the cookies themselves! The filling is just a regular buttercream frosting, but I know everyone’s taste preferences are different 🙂
Hey Monique! Excited to try these. Question/clarification on the butter listed. Is it meant to be salted butter? In general, if you don’t specify salted vs unsalted, should we assume that you used salted?
Hi! Yes, I always use salted though I leave it up to you!
I made these l St Christmas. They were absolutely amazing. Yes they are very sweet but that works for me. I will be making them again this year.
So glad you loved them!
I made these for the second time and once again they are absolutely amazing. Thank you for this recipe.
I make my cookies quite large and so my cook time is different but I just keep an eye on them as they bake and pull them out just as the tip of the edge starts to darken.
The texture is AMAZING. Tastes so cozy and was the perfect winter cookie recipe. Highly recommend. The recipe was so easy!
Absolutely! So glad you enjoyed!
The Gingerbread Oatmeal Cream Pies were delicious. I have a hint for those who forget to leave butter out so it’s room temperature. I use a cheese knife to slice the butter in thin strips and it mixes well. After taking cooled dough out of fridge I rolled it into a log and then sliced it into 30 pieces so they are all even size when rolling into a ball. For the cream filling, I want to cut down the sweetness so I cut recipe down 1/3 to 1/2 c butter, 1 cup powdered sugar & 1/2 tsp vanilla ext & 1 tsp milk. Next time I want to spread the cookies out more by flattening them with a fork. Thanks!
Perfect! Glad you loved these!
Some of your cookie recipes specify unsalted butter but others, like this one, do not specify unsalted or salted; just “butter”. Should we assume salted if not specified?
Feel free to use either one! It’s typically a personal preference and I love using salted 🙂
This recipe was soo good! It is one of my favorite cookie recipes. Whenever I can, I like to make these. They are so soft and delicious. Keep the good stuff coming!
Amazing! So happy to hear that 🙂
These are the best cookies ever! They were a new addition to our holiday baking last year and are now on our must make list. Everyone loved them! Thank you for sharing all of these amazing recipes!
So happy to hear that!
Ambitious Kitchen, Monique, you are INCREDIBLE. These are the best ever. It has such a delicious and unique flavor that screams christmas and the holidays. I made them for my friends and family and they were all stunned. Make these, you will fall in love!!!
Amazing!! So glad you loved them, Mary!
These are out of this world good. Just made them to see if I’d want to gift them to a few friends for Christmas. Thank you for yet another wonderful recipe. I know I’m never going to lose when I make something you share!
Great idea! So glad you’re loving the recipes here 🙂
The flavor is amazing and the consistency of the filling is so fluffy. The cookie alone is one of those perfect crispy outside soft inside situations, but I was hopping for a softer oatmeal cookie to make into a cream pie, they sort of smoosh apart when eating because the bottom is so firm. I followed the recipe to a T so maybe I’m just a little Debbie addict and need to adjust my adult tastebuds.
They should be that crispy on the outside, soft in the inside texture but if you’re looking for a softer cookie try these!
Yep ok that looks like a fantastic idea and also UPDATE after leaving them in a cookie jar for like 2 days the frosting got even firmer but not gritty and the cookie seemed softer and everyone who ate one at work asked for the recipe!
Made this recipe to a T, and WoW. Absolutely delicious, and more flavorful than the original that I love so much. This one’s a keeper, and just perfect with my holiday nog! (:
So glad you loved it!
So delicious! Even without the filling, the cookies are so soft and ooey gooey!
For sure a new favourite!
Absolutely! Best dessert 🙂
First the cookie is beyond delicious and my house smells amazing!!!!! Next time I think I would use a cream cheese frosting because although the buttercream is delicious it is extremely sweet. Thank you!!!
LOVE this idea !
Perfect! Glad you loved these!
When I saw these, I knew I needed to make them. My husband loves the boxed version of these. But now he has a new favorite!! These were incredibly easy to make and over-the-top delicious. I am making batches of these to give out as Christmas gifts. Thanks again for another great recipe, Monique!
Love it! Glad they were a hit!
These are just devine! Made as is and everyone wanted to finish them. I did put a little less cream in between because they are just so good no matter how you eat them. Thank you!!
Perfect! So glad they were a hit!
Wonderful gingery, spicy flavour and quite sweet. I have been looking for a good ginger/molasses type cookie – this is it! I did not make the filling, just the cookies. A keeper recipe!
So glad you loved this one!
These are absolutely divine!! The first time I made the cookies as per the instructions, and the second time I subbed vegan butter in the cookies and in the frosting and it tasted just as good! Can highly recommend the vegan butter substitution for my fellow lactose avoiders 🙂 definitely going down as a new favorite cookie recipe for me and the family!
Perfect! Glad you loved them!
Made these this weekend and every one was obsessed with them! So delicious!
So happy to hear that!
DELICIOUS! Loving this recipe. My sister has celiac so I split the measurements in half to make half gluten-free half fully gluten. Interestingly, the gluten batch didn’t spread in the oven as I would have liked. Really, they were more ball-shaped. Luckily this was my test batch – any advice for how to prevent this in round 2?
Hmmm feel free to press down slightly on the dough before baking!
Wow these are amazing!!! I made one batch last weekend, but they hardly lasted so I am making a double batch before Christmas. These are incredible!!!!
Love that! Glad you enjoyed 🙂
These are the best!! I tripled the batch to give to give some to friends/family, and these were everyone’s favorite of the cookies I made. I made a few recipe adjustments to make these vegan: flax eggs, vegan butter (earth balance vegan sticks) and oat milk. They turned out great and the texture of the cookies was perfect!
I’m glad that worked out well! Perfect treat 🙂
These are incredible exactly as the recipe reads. Delicious!
So glad you loved them!
This is my second time making these and they are simply AMAZING! Super easy to whip together
and even easier to prep the dough the night before and bake the next day. Thank you Monique!
So happy to hear that! Perfect dessert 🙂
These are so good and so perfect! The only thing I wish would have been noted on the recipe is the option to refrigerate them after icing. Helped solidify the icing faster. Took maybe an hour. My house has been particularly warm these days because of the cold weather, so room temp might not have helped as much. But otherwise- these are amazing!
Great tip! Glad you loved them, too 🙂
Half of these were gone within an hour of being out of the oven! I skipped the cream filling and just made them as regular cookies. I may have chilled them too long, as they didn’t spread out to be more flat like what’s pictured. But still delicious!
So glad they were a hit!
Looking forward to baking this cookie recipe
Enjoy!
These are absolutely delicious. The cookies are the perfect flavour and are soft and chewy. Amazing just on their own! As a sandwich, amazing. Although there seems to be something missing from the filling? Maybe needed more icing sugar? Not sure but amazing nonetheless.
So glad you loved them! Hmmm I’ve found the filling to be perfectly sweet, but let me know if you try mixing in something else!
Hi will this work if I only have quick oats?
Such a yummy cookie. I got the recipe in the AB cookie e-book and was dying to try. This cookie needs a bit of time for chilling and whatnot but worth the wait. Made these for some friends over the holidays and rave reviews!
Love it! Perfect for the holidays (and beyond) 🙂
These are so decadent and delicious! My husband was a big fan and ate them pretty quickly but they will become a holiday staple from here on out!
So happy to hear that!
Such an upgrade and better than the boxed cookie. I made them all during the holiday season and gave them to friends and family. They all loved them!
Love that! Perfect holiday treat 🙂
The cookies are great. But this is way to much butter for the icing. It tastes like pure butter. It doesn’t even really have any sweetness. It’s just butter. Most icings have 1 stick of butter to twice the powdered sugar. The cookies where great but the icing is pure fat. And I wasted all that butter. Blah.
Hi! The recipe calls for 3/4 cup of butter to 1 1/2 cups of powdered sugar, so it is twice the amount of powdered sugar. I would suggest double checking your measurements if you try again!
Absolute perfection! I love this cookie so much! I make it exactly as stated in the recipe. One time I had extra cream cheese frosting and used that instead which also turned out great. Thanks again for another delicious cookie recipe.
Love it! Glad it’s a favorite!