Gingerbread Whoopie Pies
Soft, spiced gingerbread cookies sandwiched with a fluffy cream cheese filling.
Servings 15 whoopie pies
Ingredients
Gingerbread Cookies
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 pinch ground cloves
- 3/4 tsp baking soda
- 3/4 cup light brown sugar
- 8 tbsp unsalted butter melted
- 1/4 cup molasses
- 1 large egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
Cream Cheese Filling
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Make the Cookies
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together the brown sugar, melted butter, and molasses. Add the egg, buttermilk, and vanilla, and whisk until just combined.
- Fold the flour mixture into the wet ingredients until just combined.
- Chill the dough in the refrigerator for 2 hours.
- When you are ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll the dough into about 1 tablespoon-sized balls and place them on the baking sheet.
- Bake for 11 to 13 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Filling and Assemble
- Once the cookies have cooled, mix together the softened butter, cream cheese, powdered sugar, vanilla, and salt in a large mixing bowl until well combined.
- Add the filling to a piping bag and snip off the tip.
- Pipe a good-sized dollop of filling onto the flat side of half of the cookies.
- Gently press the remaining cookies on top, flat side down. Enjoy!
Notes
- Chilling the dough for 2 hours makes it much easier to roll into balls, so don't skip it.
- Let the cookies cool completely before adding the filling.
- Optional: dust with powdered sugar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.