Gingerbread Whoopie Pies
From the Blog Author
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/4 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, spices, and salt.
In a large bowl, beat the butter and brown sugar until light and fluffy.
Add the egg and beat again, then mix in the molasses and buttermilk.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop rounded tablespoons of batter onto the prepared sheets, spacing them a couple inches apart.
Bake for 10–12 minutes, or until the tops spring back when lightly touched.
Let the cookies cool completely on a wire rack.
In a separate bowl, beat the cream cheese and butter together until smooth.
Add the powdered sugar and vanilla, and beat until the frosting is light and fluffy.
Spread or pipe the cream cheese filling onto the flat side of one cookie, then gently press another cookie on top to create a sandwich.
Serve immediately or chill for 30 minutes for a firmer texture.
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Frequently Asked Questions
How should I store leftover Gingerbread Whoopie Pies to keep them fresh?
For the best texture, store assembled Gingerbread Whoopie Pies in an airtight container at room temperature for up to 3 days. If you prefer a firmer filling, you can refrigerate them, but allow them to come to room temperature for 15 minutes before serving for optimal flavor.
Can I substitute the butter in this Gingerbread Whoopie Pie recipe?
While unsalted butter is specified for the best texture and flavor, you can substitute it with a high-quality, firm vegan butter stick if needed. Ensure the substitute is chilled similarly before creaming with the brown sugar to maintain the proper cake-like consistency.
What is the best way to ensure my Gingerbread Whoopie Pies don't spread too much while baking?
To control spreading, make sure your butter and brown sugar mixture is properly creamed—light and fluffy, but not over-beaten. Also, ensure your oven is accurately preheated to 350°F (175°C) before placing the parchment-lined sheets inside for the 12-minute bake time.
