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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies
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Gingerbread Whoopie Pies are a festive, spiced treat featuring soft, cake-like cookies sandwiching a creamy filling. Blended with warm ginger, cinnamon, and molasses, these cozy holiday delights are simple to make with pantry staples and customizable to suit any taste. Perfect for sharing or enjoying as a comforting sweet snack during the holidays.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 large egg (second)
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract

Filling Ingredients (Cream Cheese Filling)

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Filling Ingredients (Alternative Marshmallow Filling)

  • 1 cup marshmallow fluff
  • 1/4 cup softened butter
  • 1 cup powdered sugar

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, baking powder, and salt until fully combined to ensure even distribution of spices and leavening agents for balanced flavor and texture.
  2. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and brown sugar together until light and fluffy, about 3 to 4 minutes; this incorporates air into the batter, giving the whoopie pies their tender crumb.
  3. Add Wet Ingredients: Mix in eggs one at a time, beating well after each addition. Then blend in the molasses and vanilla extract until smooth, adding moisture and rich flavor signature to gingerbread.
  4. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the whoopie pies tender and soft.
  5. Bake the Cookies: Spoon or pipe the batter onto a parchment-lined baking sheet in small mounds, spacing evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until edges are set but centers remain soft. Let cool completely before assembling.
  6. Prepare the Filling: For cream cheese filling, whip softened cream cheese with powdered sugar and vanilla extract until light and fluffy. For a lighter alternative, blend marshmallow fluff or softened butter with powdered sugar to create a sweet, creamy filling.
  7. Assemble the Whoopie Pies: Spread or pipe the filling onto the flat side of one cookie and gently sandwich with another, pressing lightly to evenly spread the filling. Refrigerate briefly if needed to set before serving.

Notes

  • Use room temperature ingredients for smoother batter and better texture.
  • Do not overbake; cookies should remain soft and slightly underbaked to maintain moistness.
  • Chill the filling before assembling to make spreading easier and prevent oozing.
  • Use a cookie scoop or piping bag for uniform sizes that bake evenly.
  • Let assembled pies rest for a few hours to allow flavors to meld.

Nutrition

Keywords: Gingerbread, Whoopie Pies, Holiday Dessert, Spiced Cookies, Cream Cheese Filling, Marshmallow Filling, Festive Treat

Find it online: https://gourmetglazing.com/gingerbread-whoopie-pies/