Description
Delight in these Gingerbread Whoopie Pies, featuring soft and spiced gingerbread cookies sandwiched with a creamy, subtly spiced cream cheese filling. Perfect for the holiday season or any time you crave a cozy, flavorful treat.
Ingredients
Scale
Whoopie Pies
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- 1/4 cup (60ml) hot water
- 2/3 cup (130g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: Whisk the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together in a large bowl until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the molasses and hot water. Let it cool slightly, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the egg until smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients. Fold everything together gently with a silicone spatula or wooden spoon, or use a mixer on medium speed until combined. The dough will be heavy and slightly oily.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days to let flavors meld and dough firm up.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop Cookies: Using a spoon or cookie scoop, portion scant 1 and 1/2 tablespoon mounds of batter about 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 14 minutes or until the edges are set. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Filling: In a large bowl, beat the softened cream cheese on high speed with a handheld or stand mixer until smooth and creamy, about 2 minutes. Add the softened butter and beat until combined. Add the sifted confectioners’ sugar, vanilla extract, and a small pinch of each ground spice, then beat on medium speed until evenly mixed. Taste and add more spices if desired.
- Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie, then sandwich with the other cookie. Repeat for all pairs.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped pies for up to 3 months.
Notes
- The filling can be made 2 days ahead and refrigerated covered until needed.
- The cookie dough can be made and refrigerated up to 2 days before baking; no need to warm before scooping and baking.
- Freeze baked and filled whoopie pies wrapped individually for up to 3 months. Thaw overnight in refrigerator or at room temperature.
- For smaller whoopie pies, use 1 scant tablespoon of batter and reduce baking time by 1 minute to 13 minutes.
- Use unsulphured or dark molasses (Grandma’s brand recommended); blackstrap molasses is too bitter for this recipe.
- Spices in the filling should be used sparingly; start with 1/16 teaspoon each and adjust to taste after mixing.
- To double the recipe, double all ingredients except oil. Use 3/4 cup (180ml) oil instead of 1 cup to prevent greasy dough.
Nutrition
- Serving Size: 1 sandwich (2 cookies with filling)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
