Description
Delightfully spiced gingerbread whoopie pies with a creamy spiced cream cheese filling. Soft, molasses-infused cookies sandwiched together with a luscious, lightly spiced frosting make these treats perfect for holiday gatherings or cozy snacking.
Ingredients
Scale
Cookie Dough
- 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
- 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 ground ginger, ground cinnamon, ground nutmeg, ground cloves
Instructions
- Mix Dry Ingredients: Whisk the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt together in a large bowl.
- Combine Wet Ingredients: In a separate bowl, whisk together the molasses and hot water. Let it cool slightly, then whisk in the granulated sugar, vegetable oil, and finally the egg until combined.
- Form Dough: Pour the wet ingredients into the flour mixture. Fold together with a silicone spatula or wooden spoon, or mix on medium speed with a mixer, until combined into a heavy, slightly oily batter.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, up to 2 days, to develop flavors and firm up the dough.
- Prepare Baking Sheet: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Portion Cookies: Scoop scant 1 and 1/2 Tablespoons of batter per cookie onto the baking sheets spaced about 3 inches apart.
- Bake Cookies: Bake for 14 minutes or until the edges are set. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make Filling: Using a mixer with paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy (about 2 minutes). Add the butter and beat until combined. Add confectioners’ sugar, vanilla, and the small pinch of spices. Beat on medium speed until fully combined. Taste and adjust spices if desired.
- Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the filling onto the flat side of one cookie, then sandwich with the other cookie. Repeat for all cookies.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Filling can be made 2 days in advance and refrigerated. Cookie dough can be refrigerated up to 2 days before baking. No need to warm dough before scooping. Baked and filled whoopie pies freeze well for up to 3 months when individually wrapped. Thaw in refrigerator or at room temperature.
- Doubling the recipe: Double all ingredients except use 3/4 cup (180ml) of oil instead of 1 cup to avoid greasy dough.
- Adjust size: Use 1 scant Tablespoon batter for smaller whoopie pies yielding about 18 pies; reduce bake time by 1 minute.
- Molasses: Use unsulphured or dark molasses (Grandma’s brand recommended). Avoid bitter blackstrap molasses.
- Spices in Filling: Use a very small pinch (about 1/16 teaspoon) of each spice in the filling. Adjust to taste, typically heavier on cinnamon.
Nutrition
- Serving Size: 1 sandwich
- Calories: 290 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
