Gingerbread Whoopie Pies
Soft, spiced, and irresistibly indulgent, these Gingerbread Whoopie Pies are the ultimate holiday treat. Featuring pillowy, molasses-scented cookies infused with warm ginger, cinnamon, and cloves, this festive recipe brings all the nostalgic flavors of gingerbread into a delightful handheld dessert. Each cookie is perfectly sandwiched with a luscious cream cheese filling, offering a creamy tang that complements the warm spices beautifully. Perfect for holiday gatherings, dessert tables, or gifting, these whoopie pies are easy to make and sure to impress. Ready in under an hour and yielding 18 portions, they’re a must-bake for cookie lovers and holiday bakers alike.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cup Brown sugar (packed)
- 0.5 cups Molasses
- 1 unit Large egg
- 0.5 cups Buttermilk
- 8 ounces Cream cheese (softened)
- 2 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter (softened, for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the butter mixture, beating until fully combined.
Reduce the mixer speed to low and alternately add the dry flour mixture and the buttermilk to the wet mixture, beginning and ending with the flour. Mix just until combined.
Using a small cookie scoop or spoon, drop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are firm but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the filling, beat the cream cheese, powdered sugar, vanilla extract, and softened butter (for filling) in a medium mixing bowl until smooth and creamy.
Pair the cooled cookies by size. Spread a generous dollop of the cream cheese filling onto the flat side of one cookie and sandwich it with another cookie, flat side down.
Repeat until all cookies are sandwiched. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 33.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
