These Gingerbread Whoopie Pies combine the warm, spiced flavors of gingerbread with the airy, cakey texture of whoopie pies, creating a delicious treat.
Combine flour, ginger, cinnamon, nutmeg, baking soda and baking powder in a bowl. Sift flour if necessary to remove any lumps. Set bowl aside for later.
Place molasses and hot water in a large mixing bowl. Whisk together until smooth.
6 Tablespoons Molasses, ¼ Cup Water, warm
Add brown sugar and vegetable oil to the mixing bowl. Whisk well.
⅔ Cup Brown sugar, packed, ½ Cup Vegetable oil
Add egg to mixing bowl and whisk well.
1 Large Egg
Add flour mixture and stir with a spatula until fully combined.
Place plastic wrap or foil over bowl and place in refrigerator for at least 1 ½ hours.
Baking
Preheat oven to 350℉ (180℃)
Prepare two baking sheet pans by lining with parchment paper or silicone baking mats.
Scoop approximately 1 ½ tablespoon-sized mounds onto the prepared baking pans. Leave at least 2 inches of space between each cookie. Lightly press down on cookie to flatten.
Bake for 8 - 10 minutes. The cookies will be well risen and starting to brown a bit around the edges.
Remove from oven and allow to cool for 10 minutes. Transfer to a wire rack and allow to cool completely.
Filling and assembly
Using a hand-mixer or stand-mixer with the paddle attachment, mix together the cream cheese and butter until well combined and no lumps remain (approximately 2 minutes).
½ Cup Cream cheese, ¼ Cup Unsalted butter
Add powdered sugar, milk and ground cinnamon to the mixing bowl. Mix on low speed and gradually increase the speed to medium. Continue to mix until creamy.
Spread approximately 1½ tablespoons of filling on the flat side of half of the cookies (use a spoon or piping bag). Place another cookie on top of the filling and press lightly to seal.
Notes
After scooping dough onto baking pans, remember to slightly flatten dough. This dough does not spread a lot - flattening will create a better looking cookie.
The filling in this gingerbread whoopie pie recipe is perishable. To store, place in an airtight container and place in refrigerator for up to 3 days. If stacking, place layers of wax paper between the cookies to prevent from sticking together.