Gingerbread Whoopie Pies Recipe

Gingerbread Whoopie Pies are a festive and delightful treat that combines soft, spiced gingerbread cookies with a creamy, sweet filling. These cake-like sandwiches have all the warm flavors of gingerbread, with the added bonus of a rich filling that makes them irresistible. Perfect for holiday parties, a cozy snack, or a fun baking project with family, these whoopie pies are sure to bring joy to any occasion.

Why You’ll Love This Recipe
These Gingerbread Whoopie Pies are the perfect balance of soft, chewy gingerbread cookies and a smooth, sweet filling. The warm spices of ginger, cinnamon, and molasses give them a cozy holiday flavor, while the fluffy filling adds a creamy contrast. They’re easy to make, portable, and a fun twist on traditional gingerbread cookies. These pies are ideal for sharing or enjoying with a hot cup of tea or coffee!

Ingredients

For the Gingerbread Cookies:

• 2 1/2 cups all-purpose flour

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1 large egg

• 1/2 cup molasses

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

For the Filling:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon milk (or more, as needed)

• Pinch of salt

Directions

Make the Gingerbread Cookies:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

4. Beat in the egg, molasses, and vanilla extract until fully combined.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overwork the dough.

6. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake for 8-10 minutes, or until the cookies have set and a toothpick inserted into the center comes out clean. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Make the Filling:

1. In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy.

2. Add the vanilla extract, milk, and salt, and beat until fully combined. If the filling is too thick, add more milk, 1 teaspoon at a time, until you reach a smooth, spreadable consistency.

3. Once the cookies are completely cool, turn half of them upside down and spread a generous amount of filling on the flat side.

4. Top with the remaining cookies, pressing gently to form a sandwich.

Servings and Timing
This recipe makes about 12-14 whoopie pies. Prep time is about 15 minutes, bake time is 8-10 minutes, and assembling the pies takes another 10 minutes, so they’re ready in about 40 minutes.

Variations
I like to:

• Roll the edges of the whoopie pies in finely chopped candied ginger or crushed graham crackers for added texture and flavor.

• Add a teaspoon of orange zest to the filling for a citrus twist.

• Use cream cheese frosting instead of buttercream for a tangy contrast to the gingerbread.

Storage/Reheating
Store the whoopie pies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you prefer a firmer filling. To serve, let them sit at room temperature for a few minutes to soften slightly before enjoying.

FAQs

Can I freeze these whoopie pies?
Yes! You can freeze the gingerbread cookies and the filling separately. Once assembled, place the whoopie pies on a baking sheet and freeze for 1-2 hours. Then, transfer them to a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before serving.

Can I use something other than buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5-10 minutes to mimic the tangy flavor and acidity of buttermilk.

Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and refrigerate it for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping and baking.

Conclusion
Gingerbread Whoopie Pies are the perfect combination of soft, spiced gingerbread cookies and a sweet, creamy filling. These delightful treats are a holiday favorite, but they’re delicious enough to enjoy all year round. Whether you’re baking for a special occasion or just treating yourself to something sweet, these whoopie pies are sure to be a hit with everyone!