Gingerbread Whoopie Pies
Prep Time
15 mins
Cook Time
11 mins
Chilling time
2 hrs
Made from a delicious duo of gently spiced gingerbread and tangy cream cheese filling, these gingerbread whoopie pies are a classic holiday recipe that you’ll want to bake all year round.
Course:
Dessert
Cuisine:
American
Keyword:
gingerbread cookie sandwiches, whoopie pies
Servings: 10 Whoopie Pies
Ingredients
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup sugar
- 1 egg
- ¼ cup molasses
- ½ cup butter melted
- 1 teaspoon vanilla
Filling:
- 1 package 8oz cream cheese, softened
- ¼ cup butter softened
- 2 cups powdered sugar
- ½ teaspoon vanilla
Instructions
-
In a medium mixing bowl, combine flour, salt, baking powder, baking soda, spices and sugar. Set aside.
-
In a large mixing bowl, beat together eggs, molasses and vanilla. Add in butter.
-
Mix wet ingredients into the dry ingredients well . Chill for 2 hours.
-
Beat together cream cheese, butter and vanilla. Add in powdered sugar and mix until smooth.
-
After two hours preheat the oven to 350 degrees. Form dough into a 1in ball with hands or a cookie scoop, place 1in apart on a cookie sheet lined with parchment paper. Bake for 9-11 minutes.
-
Remove cookies from the oven and transfer to a wire cooling rack. Cool completely then spread cream cheese frosting on the bottom of cookies with a knife or piping bag. Place another cookie on top with a button on top of the frosting.
Recipe Notes
Store in the refrigerator so frosting doesn't melt, allow it to sit out to get to room temperature before eating.
You may have more or less frosting left over depending on how much you prefer in the cookies. Simply double the frosting recipe for double stuffed whoopie pies.
Do not skip chilling, the cookies will turn out flat like gingersnaps because of the molasses.