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Gingerbread Whoopie Pies with Eggnog Filling

Delightful gingerbread whoopie pies filled with a creamy eggnog filling, perfect for holiday gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3 cups all-purpose flour Stick to a good quality brand for consistent results.
  • 2 teaspoons ground ginger Freshly ground ginger adds a more robust flavor.
  • 1 teaspoon ground cinnamon Use Ceylon cinnamon for a sweeter, more complex flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg A touch of freshly grated nutmeg can elevate the taste.
  • 1 stick unsalted butter, room temperature Ensure your butter is truly at room temp for easy mixing.
  • 1 cup packed brown sugar Light or dark brown sugar will work; dark offers a deeper flavor.
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/3 cup molasses Use unsulfured molasses for the best flavor.
  • 1/4 cup vegetable oil
For the Filling
  • 1 stick unsalted butter, room temperature
  • 8 tablespoons vegetable shortening
  • 1 cup marshmallow crème This adds a perfect fluffiness to the filling.
  • 1 tablespoon dark rum Optional, but it gives a lovely depth to the flavor.
  • 3/4 teaspoon ground nutmeg
  • 1 1/2 cups sifted powdered sugar

Method
 

Preparation
  1. Preheat Your Oven: Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and nutmeg. Set aside.
  3. Cream the Butter and Sugar: In a stand mixer, beat together the butter and brown sugar on low speed until just combined. Increase speed to medium and beat until fluffy and smooth, about 3 minutes.
  4. Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until fully combined.
  5. Combine Wet Ingredients: In a two-cup measuring cup, whisk together the sour cream, molasses, and oil.
  6. Incorporate Dry and Wet Ingredients: Gradually alternately add the dry mixture and the wet mixture to the batter, starting and ending with the dry mixture, mixing on low until just incorporated.
  7. Drop the Batter: Using a tablespoon, drop batter onto the prepared baking sheets, spacing them at least 2 inches apart.
  8. Bake: Bake one sheet at a time for about 10 minutes or until the rounds spring back when pressed gently. Let them cool for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the Filling: In the stand mixer, beat together butter and shortening on medium speed until fully combined. Add marshmallow crème and beat until smooth. Next, add rum, nutmeg, and powdered sugar, mixing until fluffy, about 3 minutes.
  10. Assemble the Whoopie Pies: Pipe filling onto the flat side of one cooled cookie, then top with another cookie, flat side down. Repeat until all are filled.

Notes

Keep whoopie pies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. They can also be frozen for up to a month. You can prepare the cookies a day in advance and fill them the day of your gathering.