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Gingerbread Whoopie Pies

Delicious Gingerbread Whoopie Pies with a spiced cookie texture and creamy filling, perfect for the holiday season or any time of year.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 15 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour For a gluten-free version, use 1:1 gluten-free baking flour.
  • 1 teaspoon baking soda To help cookies rise.
  • 1 teaspoon ground ginger The star spice for flavor.
  • 1 teaspoon ground cinnamon Adds warmth and depth.
  • 1/2 teaspoon ground cloves Just a pinch for extra warmth.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, softened Bring to room temperature for easy mixing.
  • 1 cup brown sugar, packed Adds richness.
  • 1 large egg Essential for binding.
  • 1/2 cup molasses Provides deep flavor.
  • 1 teaspoon vanilla extract A hint of sweetness.
For the Filling
  • 1 cup powdered sugar For sweetness and texture.
  • 1/2 cup cream cheese, softened Adds creaminess.
  • 1 teaspoon vanilla extract Ties in the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In another bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, mixing well.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing!
  5. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes until slightly firm to the touch. Cool on the sheet for a few minutes before transferring to a wire rack.
Filling & Assembly
  1. Combine the softened cream cheese, powdered sugar, and vanilla extract in a clean bowl and mix until smooth and fluffy.
  2. Spread a generous amount of cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
Serving
  1. Enjoy the Gingerbread Whoopie Pies and savor the memories they evoke!

Notes

Chill the dough for about 30 minutes before baking to prevent spreading. Store in an airtight container for up to 3 days at room temperature, up to a week in the refrigerator, or freeze for up to 2 months.