Gingerbread Whoopie Pies with Marshmallow-Cream Cheese Filling
User Reviews
4.6
24 reviews
Excellent
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Prep Time
1 hr 35 mins
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Cook Time
22 mins
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Total Time
1 hr 57 mins
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Servings
24 whoopie pies
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Course
Dessert, Baked Goods, Others
Gingerbread Whoopie Pies with Marshmallow-Cream Cheese Filling
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Super soft, sweet and spicy, cake-like gingerbread whoopie pies, made with fresh ginger, sandwich a sweet marshmallow and cream cheese filling. Fantastic for Christmas baking!
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Ingredients
Cookies
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp cloves ground
- 3/4 tsp baking soda
- 3/4 cup light brown sugar packed
- 8 tbsp butter unsalted, melted, 1 stick
- 1/3 cup molasses
- 1/2 tbsp ginger minced, fresh
- 1 egg large
- 1/4 cup buttermilk
- 2 tsp vanilla extract
Marshmallow-Cream Cheese Filling
- 1/3 cup butter unsalted, room temperature, 6 tbsp
- 1 1/2 cups powdered sugar
- 4 oz cream cheese room temperature
- 1 cup marshmallow creme fluff
- 1 tsp vanilla extract
- Pinch salt
Garnish
- powdered sugar
Instructions
- Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside.
- Whisk together brown sugar, melted butter, molasses and minced ginger in a separate large bowl. Whisk in egg, buttermilk and vanilla until combined. Add dry ingredients to the wet ingredients and mix with rubber spatula just until the dough comes together and flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper. Roll dough into 1 tablespoon balls. Space dough evenly on prepared sheets, about 2 inches apart. Bake cookies on middle rack, 1 sheet at a time, until puffed and just set, about 10-12 minutes. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.
- Using electric hand mixer, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until smooth and creamy, then add marshmallow fluff. Mix until well incorporated. Beat in vanilla extract and pinch of salt.
- Spoon 1 tablespoon frosting evenly onto flat sides of half the cookies. Top with the remaining cookies, bottom sides down. Dust with powdered sugar.
- Store cookies in an airtight container in the refrigerator. Bring to room temperature before serving, or cookies will be too hard to serve.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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