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Gingerbread Whoopie Pies for Festive Moments

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

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

Method
 

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