Molasses Whoopie Pies
Indulge in the nostalgic charm of these Molasses Whoopie Pies, a delightful treat that combines soft, spiced molasses cookies with a luscious marshmallow crème filling. Bursting with warm flavors from cinnamon and ginger, the pillowy cookies strike a perfect balance of sweetness thanks to the rich depth of molasses. The creamy, dreamy filling—made with marshmallow crème, butter, and powdered sugar—adds a deliciously light contrast to the tender cookie layers. Perfect for holiday gatherings or a cozy dessert, these classic sandwich-style cookies are easy to make and even easier to enjoy. With just 20 minutes of prep time, you’ll have a batch of homemade Molasses Whoopie Pies sure to impress family and friends!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Molasses
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Buttermilk
- 1.5 cups Powdered sugar
- 0.5 cup Unsalted butter, softened (for filling)
- 1 cup Marshmallow creme
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 0.5 cup of softened butter and 1 cup of packed brown sugar until light and fluffy, about 2-3 minutes.
Add 0.5 cup molasses, 1 egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat until smooth and well-combined.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 0.25 teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cup of buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops spring back lightly when touched. Cool on the baking sheets for 2 minutes, then transfer the cookies to a wire rack to cool completely.
While the cookies cool, prepare the filling. In a medium bowl, beat together 0.5 cup of softened butter, 1.5 cups of powdered sugar, 1 cup of marshmallow creme, and 1 teaspoon of vanilla extract until smooth and fluffy.
Once the cookies are completely cooled, spread or pipe the filling onto the flat side of half of the cookies. Top with the remaining cookies, pressing gently to create sandwiches.
Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 66.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 317 mg | 7% | |
*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.
