Gingerbread Whoopie Pies
These Gingerbread Whoopie Pies combine the warm, spiced flavors of gingerbread with the airy, cakey texture of whoopie pies, creating a delicious treat.
Equipment
- 1 Hand whisk
- Measuring cups and spoons
- Bowls
- Spatula
- 2 Cookie baking sheets
- Parchment paper of silicone baking mat
Ingredients
Gingerbread Whoopie Pie Dough
- 2 ⅓ Cups All-purpose flour (may also use gluten-free flour replacement)
- 2 Teaspoons Ground ginger
- 1 Teaspoon Ground cinnamon
- ¼ Teaspoon Ground Nutmeg
- 1 Teaspoon Baking soda
- ½ Teaspoon Baking powder
- 1 Large Egg Room temperature
- ⅔ Cup Brown sugar, packed Light or dark
- 6 Tablespoons Molasses Unsulfered
- ¼ Cup Water, warm approximately 110℉
- ½ Cup Vegetable oil
Filling
- ¼ Cup Butter, unsalted Room temperature
- ½ Cup Cream cheese Room temperature
- ¼ Teaspoon Ground cinnamon
- 2 Cups Powdered sugar
- 2 teaspoons Milk May substitute with water
Instructions
Whoopie pie dough
- Combine flour, ground ginger, ground cinnamon, ground nutmeg, baking soda and baking powder in a bowl. Sift flour if necessary to remove any lumps. Set bowl aside.
- Place molasses and hot water in a large bowl. Whisk together until smooth. Add brown sugar and vegetable oil. Whisk well.
- Add egg and whisk well.
- 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℉ (177℃)
- 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 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).
- Add the confectioners' 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 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.
Nutrition
Calories: 213kcalCarbohydrates: 40gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 122mgPotassium: 142mgFiber: 1gSugar: 13gVitamin A: 179IUVitamin C: 0.01mgCalcium: 40mgIron: 1mg
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