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Gingerbread Whoopie Pies

GINGERBREAD WHOOPIE PIES

These Gingerbread Whoopie Pies are rich with robust molasses, ginger, cinnamon, and cloves. Tangy-sweet cream cheese filling adds the perfect contrast to these soft-baked holiday cookie sandwiches. Whoopie Pies…the cookie that's not really a cookie at all. What is it? The ultimate portable, zesty-sweet, gingerbread experience bursting with holiday cheer!
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Prep Time 18 minutes
Cook Time 12 minutes
Cooling Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 9 Pies
Calories 557 kcal

Ingredients
  

  • 10 oz by weight all-purpose flour (about 2 cups of sifted flour – see note below*)
  • 1 1/4 tsp baking soda
  • 2 rounded tsp ground ginger (3 if you like it spicy)
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 cup white sugar
  • 1/2 cup dark molasses
  • 1 egg, beaten
  • 1/3 cup vegetable oil
  • 1/3 cup boiling water

For the filling (makes extra!):

  • 8 oz cream cheese, room temperature
  • 2 1/2 cups powdered sugar (icing sugar)
  • 1/4 cup butter (room temperature)
  • 2 tsp cream or milk
  • 1 tsp of vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
  • Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce (30ml) ice cream scoop. Bake in the preheated oven until puffed and golden, about 12 minutes (I found they were ready at 10 minutes). Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
  • Beat confectioners’ sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  • Spread or pipe filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

Notes

*It is critical to weigh the flour for this recipe to work as seen in the video. Ten ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video (link above).

Nutrition

Calories: 557kcalCarbohydrates: 84gProtein: 6gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 58mgSodium: 481mgPotassium: 352mgFiber: 1gSugar: 59gVitamin A: 540IUVitamin C: 0.02mgCalcium: 76mgIron: 3mg
Keyword Gingerbread whoopie pies, Pies
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