Oatmeal Cookie Sandwiches and Gingersnaps!

Photo on 2013-05-24 at 19.04 #2Last year, I received The Treats Truck Baking Book as a gift from my mom and I’ve consistently been using it to create delicious cookies and other treats! The Treats Truck is a food truck that hit the streets of New York in 2007 and it has continued to serve up delightfully simple and creative cookies, brownies, bars, cakes, doughnuts, muffins, and scones. The truck was created by Kim Ima, who is always behind the window bringing a smile to customers’ faces along with a treat to take with them. I’ll have to review The Treats Truck on its own another time because I have consistently bought amazing things there!

Anyway, I now have the cook book which includes many recipes for the treats found at the truck. This past winter, my mom and I set out to bake many batches of cookies to send out to family and friends- all of which came out of this lovely little cook book- and they were all great! Yesterday I decided to try two new recipes from the cook book: oatmeal cookie sandwiches and gingersnaps!

I always feel like oatmeal cookies are underrated (maybe it’s because when we’re little we all think they must be healthy or something…) but I think they’re perfect when you’re not looking for anything too sugary-sweet. I had never made oatmeal sandwich cookies before, but a big part of The Treats Truck tradition is sandwich cookies of all kinds, so I figured I’d give it a shot!

_MG_0246Oatmeal Sandwich Cookies

For the cookies (makes about 1 1/2 dozen):

  • 1 cup (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 1/8 cup white sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 3 cups old-fashioned oats

1. Preheat oven to 350° F. Grease a baking sheet or line it with parchment paper (parchment paper always works wonderfully!)

2. In a large bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla.

3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

4. Gradually add the flour mixture to the butter mixture, mixing until fully incorporated.

5. Mix in the oats.

6. Use a spoon or an ice cream scooper to scoop up balls of dough. Place them about 2 inches apart on the baking sheet.

7. Bake for 12 to 14 minutes, or until golden at the edges.

_MG_0248 - Version 2For the buttercream filling (makes 2 cups):

  • 1/4 cup (1/2 stick) butter, softened
  • 3 cups sifted confectioners’ sugar
  • 1/4 cup whole milk
  • 3/4 tsp. vanilla extract

1. In a bowl or mixer, cream the butter. Add the confectioners’ sugar 1 cup at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.

2. Stick the frosting in the fridge for 20-30 minutes to firm up before using.

3. Using a butter knife or small spatula, spread some frosting on the underside of one oatmeal cookie and sandwich another one onto it!


Gingersnaps have always been one of my favorite types of cookie. The mixture of sweet and a little bit spicy is always hard for me to resist, and I especially love a gingersnap that is still soft on the inside and crunchy on the outside. This recipe was perfect for creating that kind of gingersnap, and it gives you some wiggle room to bake them just how you like them!

_MG_0254 Gingersnaps

Makes about 45 one-inch cookies

  • 3/4 cup (1 1/2 sticks) butter
  • 1/4 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1/4 cup unsulfured molasses
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 cup white sanding sugar (I used regular white sugar because I didn’t have any!)

_MG_0251 - Version 21. In a bowl or mixer, cream the butter and sugars. Add the molasses, egg, and vanilla and stir until thoroughly mixed.

2. In a separate bowl, combine the flour, baking soda, slat, cinnamon, ginger, and cloves.

3. Add the flour mixture to the butter mixture and mix until combined.

4. Cover the bowl or wrap the dough in plastic wrap and refrigerate it for 30 minutes to overnight.

5. Preheat the oven to 350° F. Grease a baking sheet or line it with parchment paper.

6. Scoop out the dough with a spoon and roll it into 1-2 inch balls with your hand.

7. Pour the sanding sugar into a small bowl.

8. Roll the dough balls in the sugar and place the cookies 2 inches apart on the baking sheet. Press the cookies down as thin as you want, using your hands or the side of a glass as a mini-rolling pin. The thinner the cookie, the crispier it wil be.

9. Bake for 12-15 minutes. The longer you bake the cookies, the more they’ll crisp up. Cool on the baking sheet or move to a wire rack.