Description
Gingerbread Whoopie Pies are delightful soft and spiced sandwich cookies filled with a luscious spiced cream cheese filling, perfect for holiday treats or cozy dessert times.
Ingredients
Scale
Whoopie Pie Cookies
- 2 and 1/4 cups all-purpose flour (281g, spooned & leveled)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsulphured or dark molasses (90ml)
- 1/4 cup hot water (60ml)
- 2/3 cup granulated sugar (130g)
- 1/2 cup vegetable oil (120ml)
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces full-fat brick cream cheese, softened to room temperature (170g)
- 1/4 cup unsalted butter, softened to room temperature (4 Tbsp; 56g)
- 1 and 1/2 cups confectioners’ sugar, sifted (180g)
- 1/2 teaspoon pure vanilla extract
- small pinch of ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: Whisk the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt together in a large bowl until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the molasses and hot water. Let it cool slightly for about a minute, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the egg until thoroughly incorporated.
- Make the Dough: Pour the wet ingredients into the flour mixture and fold together using a silicone spatula or wooden spoon until just combined. The dough will be heavy and appear slightly oily.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 2 hours, up to 2 days, to allow it to firm up and develop flavor.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop the Cookies: Using a spoon or cookie scoop, portion scant 1 and 1/2 tablespoons of batter onto prepared sheets, spacing about 3 inches apart to allow for spreading.
- Bake: Bake the cookies for 14 minutes or until the edges appear set. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Filling: In a large bowl, beat the softened cream cheese on high speed with a mixer until smooth and creamy, about 2 minutes. Add softened butter and beat until combined and smooth. Add confectioners’ sugar, vanilla extract, and small pinches of the spices, then beat on medium speed until completely incorporated. Taste and adjust spices if desired.
- Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the spiced cream cheese filling on the flat side of one cookie and sandwich it with its matching cookie. Repeat with remaining cookies.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped pies for up to 3 months, thawing overnight in the refrigerator or at room temperature before serving.
Notes
- Filling can be made 2 days ahead and stored covered in the refrigerator.
- The cookie dough can be refrigerated for up to 2 days before baking; no need to warm before scooping.
- Freeze baked and filled whoopie pies for up to 3 months wrapped individually in plastic wrap and placed in a freezer container.
- To double the recipe, double all ingredients except oil; use 3/4 cup oil instead of 1 cup to avoid greasiness.
- Scooping 1 scant tablespoon per cookie yields about 18 smaller whoopie pies; bake 1 minute less.
- Use unsulphured or dark molasses, avoiding blackstrap molasses which is too bitter.
- Add only a small pinch (about 1/16 teaspoon) of each spice in the filling, adjusting to taste after mixing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
