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Gingerbread Whoopie Pies Recipe

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★★★★★

5 from 80 reviews

These Gingerbread Whoopie Pies are soft, spiced cookies sandwiched with a creamy cinnamon-vanilla cream cheese frosting. Perfectly balanced with warm ginger, cinnamon, and cloves, these festive treats are ideal for holiday gatherings or anytime you crave a cozy, sweet snack.

Ingredients

Scale

Dough Ingredients

  • ½ cup neutral oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ⅓ cup molasses
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk (room temperature)
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Frosting Ingredients

  • 4 ounces cream cheese (room temperature)
  • 3 tablespoons salted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar
  • ¼ teaspoon ground cinnamon

Instructions

  1. Prepare wet ingredients: In a large mixing bowl, combine the neutral oil with granulated sugar and brown sugar. Mix until they are well combined. Add molasses, the egg, vanilla extract, and buttermilk, then mix until smooth and fully incorporated.
  2. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking soda, baking powder, ground ginger, ground cinnamon, nutmeg, cloves, and allspice.
  3. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring carefully and gently until just combined. Be careful not to overmix the batter. Once combined, cover the dough and chill it in the refrigerator for at least 2 hours to firm up and enhance flavors.
  4. Preheat the oven: Set the oven temperature to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  5. Portion the dough: Using a tablespoon or small cookie scoop, form the dough into balls about 1½ tablespoons each. Place them evenly spaced on the prepared baking sheets.
  6. Bake the cookies: Bake the dough balls for 10 to 12 minutes until the cookies are set and slightly firm to the touch but still soft. Remove from the oven and allow them to cool completely on a wire rack.
  7. Prepare the frosting: In a mixing bowl, beat the cream cheese and salted butter together until smooth and creamy. Add the vanilla extract, powdered sugar, and ground cinnamon, then mix until the frosting is fluffy and well combined.
  8. Assemble the whoopie pies: Spread or scoop about 1½ tablespoons of the cream cheese frosting onto the bottom side of one cookie, then sandwich it with another cookie on top, pressing gently to adhere. Repeat until all cookies are paired.

Notes

  • Room temperature ingredients ensure better mixing and a smoother batter and frosting.
  • Chilling the dough helps prevent spreading during baking and enhances the flavor.
  • Do not overmix the batter, which can result in dense, tough cookies.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • You can freeze baked cookies without frosting for up to one month; thaw before frosting and assembling.

Keywords: Gingerbread,Whoopie Pies,Holiday Dessert,Spiced Cookies,Cream Cheese Frosting

Find it online: https://cookwithruby.com/gingerbread-whoopie-pies-recipe/