Embrace the festive spirit with homemade Gingerbread Whoopie Pies! These classic holiday treats feature soft, spiced cookies that are wonderfully fragrant and perfectly chewy. They sandwich a rich, creamy, and tangy cream cheese filling, creating a balanced and comforting dessert.
Learn how to bake these delightful pies step-by-step, making them an instant favorite for your seasonal celebrations. Get ready to bake!
Table of Contents
Why You’ll Love These Gingerbread Whoopie Pies
- Irresistible Texture: Enjoy soft, moist, and chewy cookie shells that melt in your mouth with every bite.
- Perfect Flavor Balance: Experience the warm, comforting spices of gingerbread paired with a cool, tangy cream cheese filling. These gingerbread whoopie pies offer a delightful contrast.
- Holiday Favorite: These festive sandwich cookies are ideal for seasonal gatherings, potlucks, or as a cozy treat at home.
- Surprisingly Simple: Our straightforward recipe guides you through each step, making these whoopie pies achievable for any home baker.
- Impressive Yield: This recipe makes a generous batch, perfect for sharing with family and friends.
Key Ingredients for Gingerbread Whoopie Pies
Crafting the perfect batch of Gingerbread Whoopie Pies starts with quality ingredients. This recipe provides a delicious blend for both the spiced cookies and the creamy filling.
- For the Cookies:
- All-purpose flour: Measure it properly by spooning it into your measuring cup and leveling it off. This prevents a dense cookie.
- Ground spices: A blend of ginger, cinnamon, nutmeg, and cloves creates that signature warming gingerbread flavor.
- Leavening: Baking soda and baking powder work together to give the cookies their characteristic soft, cake-like texture.
- Molasses: Use unsulphured or dark molasses for the best flavor and color; avoid blackstrap molasses as it can be too bitter.
- Granulated sugar, vegetable oil, large egg: These common pantry staples provide sweetness, moisture, and structure to the cookies.
- For the Spiced Cream Cheese Filling:
- Full-fat cream cheese: Ensure it’s brick-style and softened to room temperature for a smooth, lump-free filling.
- Unsalted butter: Softened butter whips beautifully with the cream cheese, adding richness and stability.
- Confectioners’ sugar: Sift this ingredient to prevent lumps and ensure a silky-smooth frosting.
- Pure vanilla extract: A touch of vanilla enhances the overall sweetness and complexity.
- Pinch of ground spices: A hint of ginger, cinnamon, nutmeg, and cloves in the filling complements the cookie flavor beautifully.
Notes & Substitutions
- Molasses Matters: Always use unsulphured or dark molasses. Blackstrap molasses has a very strong, bitter flavor that will overpower your whoopie pies. For more details on the differences, you can review this guide on unsulphured vs. blackstrap molasses.
- Hot Water’s Role: The hot water helps thin the molasses slightly, allowing it to mix more easily and distribute evenly throughout the dough.
- Flour Measurement: Accurate flour measurement is key for cookie texture. Use the “spoon and level” method or, even better, a kitchen scale for grams.
- Oil vs. Butter: This recipe uses vegetable oil in the cookies, which contributes to their incredibly moist and tender texture. It’s different from a butter-based cookie.
- Dairy-Free Cookie Option: The cookie portion of this recipe is naturally dairy-free. For a completely dairy-free treat, use a plant-based shortening or vegan butter in your favorite dairy-free frosting recipe.
- Spice Adjustments: Feel free to adjust the spice levels in both the cookies and the filling to suit your personal preference. Add a little more ginger for extra zing!
Essential Equipment
Having the right tools makes baking these Gingerbread Whoopie Pies a breeze. Gather these items before you begin:
- Large and medium mixing bowls for combining ingredients.
- A whisk and rubber spatula for mixing and scraping down bowls.
- An electric mixer (either handheld or stand mixer) for the filling.
- Reliable baking sheets for even cookie baking.
- Parchment paper or silicone baking mats to prevent sticking.
- A medium cookie scoop (1.5 Tablespoons) for uniform whoopie pie sizes.
- A wire cooling rack to allow cookies to cool completely.
- A piping bag and a large round tip (like Wilton 1A) or a small offset spatula for applying the filling.
Step-by-Step Instructions For Gingerbread Whoopie Pies
Follow these clear steps to create delicious Gingerbread Whoopie Pies with a creamy filling. Take your time with each stage for the best results.
Prepare Cookie Dough
- First, begin by preparing your gingerbread cookie dough. In a large bowl, whisk together the dry ingredients: 2 and 1/4 cups all-purpose flour, 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, and 1/2 teaspoon salt. Set this mixture aside.
- In a separate medium bowl, combine the 6 Tablespoons of unsulphured or dark molasses with 1/4 cup hot water, whisking until well blended.
- Allow this mixture to cool slightly for about a minute. Next, whisk in 2/3 cup granulated sugar and 1/2 cup vegetable oil until fully incorporated. Finally, whisk in the large egg until the wet ingredients are smooth.
- Pour the wet ingredient mixture into the dry ingredient mixture. Use a silicone spatula or wooden spoon to fold everything together until just combined.
- Be careful not to overmix the dough. The dough will be quite heavy and might appear a bit oily, which is normal for these gingerbread whoopie pies.
- Cover the dough tightly with plastic wrap and chill it in the refrigerator for a minimum of 2 hours, or up to 2 days. This chilling step is crucial for preventing the cookies from spreading too much during baking.
Bake Whoopie Pie Cookies
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats; this ensures easy removal and prevents sticking.
- Using a medium cookie scoop (a scant 1 and 1/2 Tablespoons per scoop), portion mounds of the chilled cookie dough onto the prepared baking sheets. Space them about 3 inches apart to allow for proper air circulation and slight spreading.
- Bake the cookies for 13-14 minutes, or until the edges appear set and the centers spring back slightly when gently touched.
- Do not overbake them, as this can lead to dry cookies. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up before handling. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. As they cool, you can begin preparing the filling.
Make Spiced Cream Cheese Filling
- While your gingerbread cookies cool, prepare the creamy spiced cream cheese filling. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 6 ounces of full-fat brick cream cheese on high speed.
- Continue beating for about 2 minutes until it is completely smooth and creamy, with no lumps remaining.
- Add 1/4 cup (4 Tablespoons) of softened unsalted butter to the cream cheese mixture. Beat on medium speed until the butter is fully incorporated and the mixture is smooth and combined.
- Gradually add 1 and 1/2 cups of sifted confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and a small pinch of each ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
- Beat on medium speed until all ingredients are combined and the filling becomes creamy and fluffy. Taste the filling and add a pinch more of any spices if you desire a stronger flavor.
Assemble Gingerbread Whoopie Pies
- Once your gingerbread cookies are completely cool, it’s time to assemble your gingerbread whoopie pies. Pair the cooled cookies up based on their size to ensure even sandwiches.
- Take one cookie and spread or pipe the spiced cream cheese frosting onto its flat side. I recommend using a piping bag with a large round tip (like Wilton 1A) for a neat, professional look, or simply use a small offset spatula.
- Gently top the filling with a second cookie, pressing down lightly to create a sandwich. Repeat this process with the remaining cookies and filling until all your delicious whoopie pies are assembled.
- Cover any leftover whoopie pies and store them in the refrigerator to maintain freshness.
Expert Tips for Perfect Whoopie Pies
Achieve bakery-quality Gingerbread Whoopie Pies with these helpful tips:
- Do Not Skip Chilling: Chilling the dough for at least 2 hours is crucial. It solidifies the fats, preventing the cookies from spreading excessively in the oven and helps them maintain their shape.
- Avoid Overmixing: Overmixing the dough develops too much gluten, which can lead to tough cookies. Mix only until the ingredients are just combined for a tender crumb.
- Prevent Flat Cookies: Ensure your baking soda and baking powder are fresh. Old leavening agents lose their potency, resulting in flat, dense cookies instead of light, fluffy ones. For more information on how these agents work, explore this resource on the science of baking soda and baking powder.
- Measure Accurately: Precision in measuring ingredients, especially flour and molasses, impacts the final texture and consistency. Use a kitchen scale for best accuracy.
- Don’t Overbake: Keep a close eye on your cookies. Overbaking can quickly dry them out, making them less tender and chewy. Remove them when the edges are just set.
- Room Temperature Ingredients: For the cream cheese filling, using room temperature cream cheese and butter is essential. This ensures a smooth, lump-free, and fluffy frosting that spreads easily, as outlined in this guide on achieving room temperature ingredients for baking.
- Even Scooping: Use a cookie scoop to ensure uniform cookie sizes. This not only makes for prettier whoopie pies but also ensures even baking times for all your cookies.
Serving, Storage & Variation Ideas
Serving Suggestions
Serve your Gingerbread Whoopie Pies at room temperature for the softest cookie texture, or chilled for a firmer filling experience. For an extra touch of elegance, dust the tops with a light sprinkle of confectioners’ sugar. These festive treats pair wonderfully with a warm cup of coffee, a comforting tea, or a rich hot cocoa, especially during the colder months.
Storage Instructions
To maintain their freshness and creamy filling, refrigerate your whoopie pies in an airtight container for up to 1 week. If you’ve made a large batch or want to prepare them ahead, these whoopie pies freeze well. Individually wrap each pie in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw frozen whoopie pies overnight in the refrigerator or for a few hours at room temperature before serving.
Flavor Variations
- Alternative Fillings: Get creative with the filling! Try a fluffy marshmallow buttercream, a spiced eggnog buttercream, or even a classic vanilla bean frosting.
- Orange Zest: Add a bright, citrusy note by folding a teaspoon of fresh orange zest into the cookie dough or the cream cheese filling.
- Chocolate Chips: For a different texture and flavor, fold a handful of mini chocolate chips into the cookie dough before chilling.
- Smaller Pies: For bite-sized treats, use a smaller cookie scoop (e.g., 1 Tablespoon). Remember to adjust the baking time accordingly, likely reducing it by a few minutes.
Nutritional Information
Please note that specific nutritional information for these Gingerbread Whoopie Pies is not provided. Nutritional values can vary based on exact ingredient brands and measurements. If you require precise dietary details, we recommend using an online nutrition calculator with your specific ingredients.
Frequently Asked Questions
Can I use gluten-free flour?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend in this recipe. Ensure the blend contains xanthan gum for best results.
Can I make these dairy-free?
The cookies are dairy-free, but for a fully dairy-free treat, use a plant-based cream cheese and vegan butter in the filling.
Why is my cookie dough too liquidy?
This usually happens if the molasses and hot water mixture isn’t cooled enough before adding the egg, or if your flour measurement was off. Ensure precise measurements and proper chilling for these gingerbread whoopie pies.
Can I freeze Gingerbread Whoopie Pies?
Absolutely! Freeze individual pies wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator or at room temperature.
Conclusion
These delightful Gingerbread Whoopie Pies are more than just a dessert; they are a cozy invitation to enjoy the flavors of the holiday season. With their soft, spiced cookies and creamy, tangy filling, they offer a comforting and satisfying experience.
Whether you are baking for family, friends, or simply for yourself, these festive treats are sure to bring joy. Go ahead, bake a batch, and share your delicious creations with us!
Gingerbread Whoopie Pies
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, spices, baking soda, baking powder, and salt. Set aside.
- In another bowl, combine molasses and hot water. Whisk in sugar, oil, and egg until smooth.
- Combine wet and dry ingredients, folding until just combined. Chill dough for at least 2 hours.
- Preheat oven to 350°F. Line baking sheets with parchment. Scoop dough and place 3 inches apart.
- Bake for 13–14 minutes. Cool on sheet for 5 minutes, then transfer to wire rack.
- Beat cream cheese until smooth. Add butter and beat to combine. Mix in sugar, vanilla, and spices until fluffy.
- Match cookie pairs. Pipe or spread filling on one, then top with another cookie. Press gently to sandwich.
Nutrition
Notes
- Use unsulphured or dark molasses—avoid blackstrap for best flavor.
- Accurate flour measurement is key.
- Chilling dough prevents spreading.
- For dairy-free, substitute filling ingredients with plant-based options.
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