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–+ servings
5 gingerbread whoopie pies on a red plate.
5 from 25 votes

Gingerbread Whoopie Pies

Delicious Gingerbread Whoopie Pies are moist, soft gingerbread cookies made into sandwiches with a rich and fluffy cream cheese filling.
Author Diana
Servings 12 sandwiches
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour

Equipment

Ingredients

For The Cookies:

  • 2 ½ cups (300 g) all-purpose flour
  • 1 ½ tablespoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup (80 ml) unsulphured molasses do not use blackstrap
  • ¼ cup (60 ml) hot water
  • 1 ½ cups (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract

For The Cream Cheese Filling:

  • ¼ cup (1/2 stick) (56 g) unsalted butter softened
  • 2 ounces (56 g) cream cheese softened
  • 1 ½ cups (170 g) powdered sugar
  • 2 teaspoons (10 ml) heavy cream
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (180°C) or 160°C if you have a fan oven. Line the cookie sheets with parchment paper or silicone baking mats.
  • In a bowl, stir together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
  • Mix the molasses and hot water together in another bowl, and allow to cool slightly.
  • To the cooled diluted molasses, add the granulated sugar, vegetable oil, egg, and vanilla extract. Mix well.
  • Add the dry ingredients to the wet mix and stir until they're just mixed.
  • Use a 2-tablespoon cookie scoop to portion the dough on your baking sheets. Leave about 2 inches between each scoop. Bake the whoopie pies for 9-10 minutes or until a toothpick inserted into the center comes out clean.
  • Once they're out of the oven, let the cookies cool for 10 minutes on the baking sheets. Then transfer them to a wire rack to cool completely before adding the filling.
  • To make the Filling, Use a stand mixer or handheld mixer to whip together the softened butter and cream cheese. Add the powdered sugar, heavy cream, and vanilla and keep mixing until the frosting is light and fluffy.
  • Spread or pipe a generous amount of the filling on the flat side of one cookie. Put another cookie on top, flat side down, to make a sandwich. Continue with the remaining whoopie pies.
  • Put your 12 cookie sandwiches in the fridge for at least 30 minutes so they can firm up a bit before serving.

Notes

  • Make the cookies the same size so that your sandwiches are even. A cookie scoop will help you portion the dough perfectly. 
  • Let them cool completely. Adding frosting to warm cookies will end up in a melty mess! Allow time for the whoopie pies to cool after baking. 
  • To decorate, sprinkle the whoopie pies with powdered sugar just before serving
  • Storage: Keep your whoopie pies in an airtight container in the refrigerator for up to 5 days. 
  • Freezing: Wrap each whoopie pie individually with plastic wrap, and place in a ziptop bag or freezer container. Freeze for up to 6 months. Thaw on the counter for 30 minutes before enjoying. 

Nutrition

Serving: 1cookie sandwich | Calories: 340kcal | Carbohydrates: 68g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 206mg | Fiber: 1g | Sugar: 47g | Vitamin A: 220IU | Vitamin C: 0.02mg | Calcium: 43mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/gingerbread-whoopie-pies/