Description
Delight in these classic Gingerbread Whoopie Pies featuring spicy, moist gingerbread cookies sandwiched with a creamy, spiced cream cheese filling. Perfect for holiday treats or cozy desserts, this recipe blends warm spices and rich molasses for a nostalgic flavor experience.
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 the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together in a bowl until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the molasses and hot water. Let it cool slightly, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the room temperature egg until smooth.
- Make Dough: Pour the wet ingredients into the flour mixture. Fold gently with a silicone spatula or wooden spoon until just combined, or use a mixer on medium speed. The batter will be dense and a little oily.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, up to 2 days, to allow flavors to meld and dough to firm up.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Scoop Cookies: Using a spoon or cookie scoop, portion scant 1 and 1/2 Tablespoons of batter per cookie, spacing them about 3 inches apart on the baking sheets.
- Bake Cookies: Bake for 14 minutes or until edges appear set. Remove from oven and cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make Filling: In a large bowl, beat cream cheese on high speed until smooth and creamy, about 2 minutes. Add softened butter and beat until fully combined. Add confectioners’ sugar, vanilla extract, and the small pinch of ground ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until well incorporated. Taste and add more spices if desired.
- Assemble Whoopie Pies: Match cookies by size. Spread or pipe the cream cheese filling evenly onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped whoopie pies for up to 3 months.
Notes
- Filling can be made 2 days ahead and stored in the refrigerator, covered.
- Dough can be prepared and refrigerated for up to 2 days before baking; no need to bring to room temperature before scooping.
- Freezing: Wrap baked and filled whoopie pies tightly for freezing up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
- When doubling the recipe, double all ingredients except the oil; use 3/4 cup (180ml) oil to avoid greasy dough.
- For smaller whoopie pies, use 1 scant tablespoon of batter each, bake about 1 minute less.
- Use unsulphured or dark molasses for best flavor; avoid bitter blackstrap molasses.
- In the filling, use small pinches of spices (about 1/16 teaspoon each) and adjust to taste for balanced flavor.
Nutrition
- Serving Size: 1 sandwich (2 cookies with filling)
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
