Description
Deliciously spiced gingerbread whoopie pies with a creamy spiced cream cheese filling, perfect for holiday treats or cozy gatherings. This recipe combines fragrant gingerbread cookies with a luscious cream cheese frosting infused with warm spices for a festive dessert.
Ingredients
Scale
Gingerbread Cookies
- 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 each of ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl until well combined.
- Combine Wet Ingredients: In another bowl, whisk the molasses with hot water and let it cool slightly. Then whisk in granulated sugar, vegetable oil, and the room temperature egg until thoroughly combined.
- Make Dough: Pour the wet ingredients into the dry ingredients. Fold together gently using a silicone spatula or wooden spoon until just combined. The batter will be heavy and appear oily. Refrigerate the dough, covered, for at least 2 hours or up to 2 days.
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Shape Cookies: Using a spoon or cookie scoop, place scant 1 and 1/2 tablespoon mounds of dough roughly 3 inches apart on the baking sheets.
- Bake Cookies: Bake for 14 minutes or until the edges look set. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Make Filling: In a large bowl, beat cream cheese on high speed with a handheld or stand mixer until smooth and creamy, about 2 minutes. Add softened butter and beat until smooth. Add confectioners’ sugar, vanilla extract, and a small pinch of ground ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until fully combined. Taste and adjust spices as desired.
- Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie, then sandwich with the other. Repeat until all are assembled.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze as described in notes.
Notes
- The filling can be prepared up to 2 days ahead and stored covered in the refrigerator.
- The cookie dough can be refrigerated for up to 2 days before baking; no need to bring to room temperature before scooping.
- Baked and filled whoopie pies freeze well for up to 3 months; wrap individually and thaw in the refrigerator or at room temperature.
- To double the recipe, double all ingredients except vegetable oil; use 3/4 cup (180ml) oil instead of 1 cup to avoid greasiness.
- For smaller whoopie pies, use 1 scant tablespoon of batter each and reduce baking time by 1 minute.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses because of its bitterness.
- The spice amounts in the filling are small; start with a tiny pinch and adjust to taste.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
