Gingerbread Whoopie Pies
Gingerbread whoopie pies are soft, spiced gingerbread cookies with a lovely cream cheese filling. Perfect gingerbread treat for the holidays!
Servings: 8
Calories: 255kcal
Ingredients
Whoopie Pies
- 1 cup all-purpose flour
- 1/3 tsp baking soda
- 1/3 cup brown sugar
- 1/2 tsp ground ginger
- 1/3 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup butter, melted
- 1 Tbsp molasses
- 1 Tbsp milk
Cream Cheese Frosting
- 1/4 cup cream cheese, softened
- 1 oz unsalted butter, softened
- 3/4 cup powdered sugar
- 1/3 tsp vanilla extract
Instructions
- In a medium bowl, add flour, ginger, ground cinnamon, nutmeg, cloves, salt, and baking soda.
- In another large bowl, combine together melted butter, brown sugar, and molasses. Whisk in egg, milk, and vanilla extract until they are well-combined.
- Add the dry ingredients to the wet ingredients. Carefully mix until just combined.
- Use a cling wrap and cover the bowl. Put it in the fridge for at least 1 hour. Preferably up to 12 hours.
- Preheat oven to 350ºF. Scoop 1 tablespoon of chilled dough. Roll into a ball. Ensure that cookie balls are placed 2 inches apart on the prepared baking sheet.
- Bake balls for around 10-15 minutes, until they are puffed and just set. Let whoopies cool completely before you start frosting.
- Beat together cream cheese and butter until fluffy. Add powdered sugar and vanilla extract. Whisk until well combined. This forms the frosting.
- Spread or pipe about 2 teaspoons of filling onto the bottom of a cookie. Top with another cookie, forming a sandwich. Repeat with remaining cookies.
- Chill for 30 minutes. Dust chilled whoopie pies with powdered sugar, if desired. Enjoy!
Notes
Yields 16 cookies, made into 8 Whoopie Pies.
Nutrition
Calories: 255kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 212mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 391IU | Calcium: 29mg | Iron: 1mg