Description
Delight in these classic Gingerbread Whoopie Pies featuring soft, spiced gingerbread cookies sandwiched with a rich spiced cream cheese filling. Perfect for holiday treats or cozy gatherings, these whoopie pies offer warm flavors of ginger, cinnamon, and nutmeg complemented by a smooth, creamy filling with a hint of spice.
Ingredients
Scale
Gingerbread Cookies
- 2 and 1/4 cups (281g) all-purpose flour (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 (90ml) unsulphured or dark molasses
- 1/4 cup (60ml) hot water
- 2/3 cup (130g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt in a large bowl until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the molasses and hot water together and let it cool slightly. Then, whisk in the granulated sugar and vegetable oil until combined. Finally, whisk in the egg thoroughly.
- Combine Dough: Pour the wet ingredients into the dry ingredients. Fold the mixture together gently using a silicone spatula or wooden spoon until just combined, or use a mixer on medium speed to mix. The dough will be heavy and slightly oily.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 2 days to allow flavors to develop and the dough to firm up.
- Preheat Oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop Dough: Using a spoon or cookie scoop, place mounds of dough about a scant 1 and 1/2 tablespoons each onto the prepared baking sheets, spacing them about 3 inches apart.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the edges are set. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Filling: In a large bowl, using a mixer fitted with paddle or whisk attachment, beat the softened cream cheese on high speed until smooth and creamy (about 2 minutes). Add the softened butter and beat until combined and smooth. Add the sifted confectioners’ sugar, vanilla extract, and a small pinch each of ground ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until fully combined. Adjust spices to taste.
- Assemble Whoopie Pies: Pair cookies based on size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
- Store and Serve: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped pies for up to 3 months.
Notes
- Make Ahead & Freezing: The filling can be made and refrigerated up to 2 days ahead. Dough can be prepared and refrigerated for up to 2 days before baking with no need to bring to room temperature. Freeze assembled whoopie pies individually wrapped for up to 3 months; thaw overnight in the fridge or at room temperature.
- Doubling Recipe: For twice the yield, double all ingredients except vegetable oil. Use 3/4 cup (180ml) oil instead of 1 cup to avoid greasy dough.
- Molasses: Use unsulphured or dark molasses, such as Grandma’s Original molasses. Avoid blackstrap molasses as it is too bitter for this recipe.
- Spices in Filling: Use very small pinches (about 1/16 teaspoon) of each spice to avoid overpowering the filling. Adjust to taste after mixing.
- Smaller Whoopie Pies: Use about 1 scant tablespoon of batter per cookie for smaller whoopie pies. Reduce baking time by 1 minute for best results.
- Special Tools Recommended: Baking sheets, silicone baking mats or parchment paper, cookie scoop, wire cooling rack, electric mixer, piping bag with Wilton 1A tip for neat filling application.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
