Gingerbread Whoopie Pies
Gingerbread Whoopie Pies are the perfect embodiment of holiday cheer, combining the spicy warmth of gingerbread with the soft, creamy filling of a whoopie pie.
Equipment
- Mixing Bowl
- Baking Sheets
- Electric Mixer
- Cookie Scoop
Ingredients
Dry Ingredients
- 2.25 cups All-purpose flour Forms the base of your cookie.
- 1 teaspoon Baking soda Essential for leavening.
- 0.5 teaspoon Baking powder Works alongside baking soda.
- 1 tablespoon Ground ginger Adds signature spice.
- 1 tablespoon Ground cinnamon Infuses warmth and sweetness.
- 1 teaspoon Ground nutmeg Adds depth and earthiness.
- 0.25 teaspoon Ground cloves Provides warm, aromatic quality.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 0.75 cup Unsalted butter, softened Contributes to rich flavor.
- 1 cup Packed brown sugar Brings moisture and sweetness.
- 0.5 cup Granulated sugar Adds sweetness.
- 1 large Egg Binds ingredients together.
- 0.25 cup Unsulfured molasses Gives gingerbread its flavor.
- 1 teaspoon Vanilla extract Enhances overall flavor.
Filling
- 1 cup Cream cheese, softened Main component of filling.
- 0.5 cup Powdered sugar Sweetens the filling.
- 1 teaspoon Vanilla extract Adds flavor to filling.
- 0.25 teaspoon Ground cinnamon Adds spice to filling.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, cream the softened butter, packed brown sugar, and granulated sugar together until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- While the cookies are cooling, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie.
- Repeat until all cookies are filled. Optionally, roll the edges in crushed nuts or sprinkles.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
For variations, consider spiced pumpkin filling, chocolate ganache, or adding citrus zest to the filling.