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Gingerbread Whoopie Pies for Festive Moments

Gingerbread Whoopie Pies made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for filling
  • 1/4 cup cream cheese softened (for filling)
  • 1 teaspoon milk adjust for filling consistency

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a medium bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking soda, and salt.
  • In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Mix in the molasses and eggs, followed by the vanilla extract until combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Drop tablespoonfuls of the batter onto a lined baking sheet, leaving space between each to allow for spreading.
  • Bake for 10-12 minutes, or until the edges are set and the tops are slightly springy.
  • Allow the cookies to cool completely on a wire rack before filling.
  • Meanwhile, prepare the filling by beating together the powdered sugar, cream cheese, and milk until smooth.
  • Sandwich the filling between two cookies, pressing gently to adhere.
  • Enjoy your gingerbread whoopie pies fresh or store them in an airtight container in the refrigerator.