Description
Delicious gingerbread whoopie pies featuring soft, spiced cookies sandwiched with a creamy, spiced cream cheese filling. Perfect for holiday treats or cozy desserts, these pies combine warm gingerbread flavors with a smooth, sweet frosting.
Ingredients
Scale
Whoopie Pie 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 (do not use blackstrap; prefer Grandma’s brand)
- 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 (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt until fully combined.
- Mix 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. Finally, add the egg and whisk until blended thoroughly.
- Combine Batter: Pour the wet mixture into the dry ingredients. Fold together gently with a silicone spatula or wooden spoon until combined, or use a mixer on medium speed. The dough will be heavy and slightly oily in appearance.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours and up to 2 days to help it firm up for baking.
- Preheat Oven and Prepare Pans: Preheat the 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 batter about 1 and 1/2 tablespoons each, spaced 3 inches apart, onto the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until cookie edges appear set. Remove and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on high speed until smooth and creamy, about 2 minutes. Add softened butter and beat until well combined. Gradually add sifted confectioners’ sugar, vanilla extract, and the small pinch of each spice. Beat on medium speed until smooth and combined. Taste and adjust spices as preferred.
- Assemble Whoopie Pies: Pair cookies according to size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie and sandwich with its pair. Repeat with remaining cookies.
- Store Properly: Cover leftover whoopie pies and refrigerate for up to 1 week for best freshness.
Notes
- Make Ahead & Freezing: The filling can be made up to 2 days in advance and stored covered in the refrigerator. The cookie batter can also be prepared and refrigerated for up to 2 days without needing to warm before baking. Baked whoopie pies can be frozen for up to 3 months, individually wrapped and placed in a container. Thaw overnight in the refrigerator or at room temperature.
- Doubling Recipe: To double, double all ingredients except oil; use 3/4 cup (180ml) oil instead of 1 cup to avoid overly greasy dough.
- Cookie Size Variation: Using 1 scant tablespoon of batter yields about 18 smaller whoopie pies; reduce bake time by about 1 minute.
- Molasses Choice: Use unsulphured or dark molasses (Grandma’s brand recommended). Avoid blackstrap molasses as it is too bitter for this recipe.
- Spices in Filling: Use very small amounts of spices (about 1/16 teaspoon each) in the filling. Adjust to taste, typically a bit more cinnamon is preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
