GINGERBREAD WHOOPIE PIES
The most incredibly light, airy, and moist gingerbread whoopie pies filled with fluffy cream cheese filling! These cookies are a must-make for the holidays.
Provided by Tiffany
Categories Dessert
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves.
- In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg.
- Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture.
- Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.
- Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk.
- Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.
Nutrition Facts : Calories 237 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 163 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
GINGERBREAD WHOOPIE PIES
These gingerbread whoopie pies combine soft ginger molasses cookies with cool and creamy cream cheese filling. Chilling the cookie dough is an important step because the cookies will spread out and crisp up otherwise-- don't skip it.
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 18
Steps:
- Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
- Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined- or use a mixer on medium speed. (It's a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.
- Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.
- Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 2 minutes. Add the butter and beat until smooth and combined. Add the confectioners' sugar, vanilla, and spices, then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.
- Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
- Cover leftover whoopie pies and store in the refrigerator for up to 1 week.
GINGERBREAD WHOOPIE PIES
These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.
Provided by Chef John
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h12m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
- Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
- Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
- Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
- Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 63.4 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 371.2 mg, Sugar 41.7 g
LEMONY GINGERBREAD WHOOPIE PIES
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT GINGERBREAD WHOOPIE PIES
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 375*F Blend butter, sugar and egg. Scrape bowl as needed. Add molasses and mix again. In a small bowl combine baking soda and hot water. Mix well until soda is dissolved. Add soda water to butter mixture and mix. Add in salt, ginger, nutmeg and cinnamon and mix. Add in flour 1/2 cup at a time until all mixed, scraping bowl as needed. Mixture should be the consistency of a thin brownie batter. Scoop batter with a small cookie scoop onto prepared cookie sheets. Bake for 10 - 12 minutes or until soft and fluffy. Allow to cool. While cookies are cooling, make cream cheese frosting. Blend together cream cheese & butter. Add vanilla and cinnamon. Mix well. Add powdered sugar 1/2 cup at a time until all is added. Add heavy whipping cream and mix well, scraping bowl as needed. Scoop a heaping amount of frosting onto the bottom of one cookie and squish a second cookie on top. Do this to all of cookies and devour immediately!
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