Gingerbread Whoopie Pies
User Reviews
4.8
Gingerbread Whoopie Pies
Description
Gingerbread Whoopie Pies begin with a spiced dough made from flour, leavening agents, salt, ground ginger, cinnamon, and cloves, combined with softened butter, brown sugar, egg, molasses, milk, and vinegar. The batter is dropped onto baking sheets and baked until puffy and set, resulting in soft, cake-like cookies.
The filling combines softened butter, cream cheese, powdered sugar, vanilla, optional cinnamon, marshmallow cream, and milk to create a smooth, fluffy, and slightly tangy cream that complements the spice of the cookies.
These whoopie pies are suitable as a seasonal treat or dessert offering a balance of warm spices and creamy sweetness. They can be stored in an airtight container in the refrigerator to maintain freshness.
Ingredients
- 2 ¼ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves ground
- ½ cup butter softened, unsalted
- ¼ cup brown sugar packed
- 1 egg large
- ¾ cup molasses
- ½ cup milk
- 1 teaspoon vinegar
Filling
- ½ cup butter softened, unsalted
- 2 ounces cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 2 cups marshmallow cream
- 1-3 tablespoons milk as needed
Instructions
- Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves.
- In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg.
- Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture.
- Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.
- Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk.
- Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.
Notes
- Store the assembled whoopie pies in an airtight container in the refrigerator for up to three days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 163mg | 7% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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