Gingerbread Oreo Cookies

What happens when your favorite holiday flavor meets your preferred year-round cookie?


  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose
  • 3/4 cup cocoa powder (dutch process)
  • 11/2 teaspoons baking powder
  • 1 teaspoon salt
  • Gingerbread buttercream:
  • 1/2 cup unsalted butter, room temperature
2 tablespoons molasses
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups powdered sugar
  • 1 tablespoon milk
  • Pinch of salt


  1. Oreo: In a mixer, cream the butter and granulated sugar until well incorporated. Add the egg and vanilla, scraping when necessary.
  2. In another bowl with strainer (or sifter on top), mix flour, cocoa powder, baking powder, and salt.
  3. Add the sifted mixture to the butter mixture, and mix on low speed until incorporated.
  4. Divide the dough in half, wrap with plastic wrap and chill dough for 1 hour.
  5. Once the dough is chilled, preheat the oven to 350° F, and line a baking sheet with parchment paper.
  6. Roll out the dough onto a lightly floured surface until about 1/8- to 1/4-inch thick.
Using 2 inch round biscuit cutter, cut into circles and bake for 10-12 minutes until set. Cool completely.
  7. Once cookies are cooled, pipe buttercream on one cookie and sandwich together.
  8. Buttercream: In a mixer, cream butter until smooth. Add remaining ingredients and continue mixing until volume doubles.