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Gingerbread Whoopie Pies Recipe

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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.

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

Instructions

  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.
  8. For the Filling: In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy.
  9. 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.
  10. Once the cookies are completely cool, turn half of them upside down and spread a generous amount of filling on the flat side. Top with the remaining cookies, pressing gently to form a sandwich.

Notes

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.

Nutrition

Find it online: https://yumntasty.com/gingerbread-whoopie-pies-recipe/