Description
These Gingerbread Whoopie Pies are soft, spiced gingerbread cookies sandwiched with a dreamy spiced cream cheese filling. Perfectly festive and buttery with traditional holiday flavors of ginger, cinnamon, nutmeg, and cloves, these treats are great for holiday celebrations and can be prepared in advance.
Ingredients
Scale
Whoopie Pies
- 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 together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the molasses and hot water together. Let it cool slightly, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the egg until fully incorporated.
- Make the dough: Pour the wet ingredients into the flour mixture. Fold gently using a silicone spatula or wooden spoon until just combined, or use a mixer on medium speed. The batter will be heavy and slightly oily.
- Chill the dough: Cover the dough and refrigerate for at least 2 hours and up to 2 days, allowing the flavors to meld and making it easier to handle.
- Prepare baking sheets and preheat oven: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Scoop the cookies: Using a spoon or cookie scoop, drop scant 1 and 1/2 tablespoon mounds of batter onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake the cookies: Bake for 14 minutes or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese on high speed until smooth and creamy (about 2 minutes). Add the softened butter and beat until combined. Add sifted confectioners’ sugar, vanilla extract, and the small pinches of spices. Beat on medium speed until fully combined. Taste and adjust spices if desired.
- Assemble the whoopie pies: Pair cookies by size, then spread or pipe the spiced cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with all cookies.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze wrapped pies up to 3 months.
Notes
- Make Ahead & Freezing: The filling can be made 2 days in advance and refrigerated. Cookie batter can be refrigerated for up to 2 days before baking without bringing to room temperature. Baked and filled pies can be frozen for up to 3 months, wrapped individually and thawed overnight in refrigerator or at room temperature.
- Doubling Recipe: To double, double all ingredients except for oil. Use 3/4 cup oil instead of 1 cup to prevent greasy dough.
- Smaller Pies: For about 18 smaller whoopie pies, use 1 scant tablespoon batter each and reduce bake time by 1 minute.
- Molasses: Use unsulphured or dark molasses (not blackstrap) for best flavor; Grandma’s brand is recommended.
- Spices in Filling: Use very small amounts (about 1/16 teaspoon) of each spice in the filling and adjust to taste for balanced flavor.
- Equipment Tips: Use good quality mixing bowls, silicone spatula or wooden spoon, baking sheets lined with parchment or silicone mats, cookie scoop, cooling racks, and piping bag with Wilton 1A tip for best results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
