gingerbread whoopie pies

Gingerbread Whoopie Pies

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I love making these whoopie pies when I want something cozy but still easy to put together. The cookies are soft and lightly spiced, and once they’re filled with the creamy center they turn into the kind of treat that feels homemade in the best way. I don’t need anything fancy to make them, and they’re perfect for sharing, making ahead, or just keeping in the fridge for when I want something sweet.

Why You Will Love This GingerBread Whoopie pies Recipe

  • Soft, pillowy, perfectly spiced cookie sandwiches
  • Filled with a creamy, sweet, slightly tangy frosting
  • Easy to bake with everyday ingredients
  • Freezer friendly and great for gifting
  • Smells like Christmas the whole time you bake

Ingredients

  • 2 ¼ cups flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ¼ cup brown sugar, packed
  • 1 large egg
  • ¾ cup molasses
  • ½ cup milk
  • 1 teaspoon vinegar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground ginger

Cream Cheese Filling

  • ½ cup unsalted butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon, optional
  • 1-3 tablespoons milk
  • 2 ounces cream cheese
  • 2 cups powdered sugar
gingerbread whoopie pies

How to Make Gingerbread Whoopie Pies

Heat the oven to 375 degrees and lightly grease a baking sheet. In a small bowl or measuring cup, mix the milk and vinegar together and set it aside.

In a medium bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, and cloves until well combined.

In a large bowl, beat the butter and sugar together until soft and fluffy. Add the egg and mix until combined.

Slowly add the dry ingredients to the butter mixture and stir just until mixed. Add the molasses and the milk mixture and gently mix until everything is combined.

Using a spoon or cookie scoop, place small scoops of dough onto the baking sheet, leaving space between each one. Bake until the cookies are puffed and set, about 10 to 14 minutes. Repeat with the remaining dough and let all cookies cool completely.

To make the filling, beat the butter and cream cheese together until smooth and fluffy. Add the powdered sugar and beat on high speed for several minutes. Mix in the vanilla and cinnamon. If the filling is too thick, add a little milk until it is smooth and fluffy.

To assemble, spread the filling between two cookies to make a whoopie pie. Serve right away or store in an airtight container in the fridge for up to three days. Let them come to room temperature before serving.

More sweet treat recipes

Gingerbread Whoopie Pies
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Gingerbread Whoopie Pies

Recipe by Balanced Healthy Meals
0.0 from 0 votes
Course: DessertDifficulty: Easy
Servings

24

whoopie pies
Prep time

15

minutes
Bake time

20

minutes

Ingredients

  • 2 ¼ cups flour

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground cloves

  • ½ cup unsalted butter, softened

  • ¼ cup brown sugar, packed

  • 1 large egg

  • ¾ cup molasses

  • ½ cup milk

  • 1 teaspoon vinegar

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 ½ teaspoons ground ginger

  • Cream Cheese Filling

  • ½ cup unsalted butter

  • ½ teaspoon vanilla extract

  • ¼ teaspoon ground cinnamon, optional

  • 1-3 tablespoons milk

  • 2 ounces cream cheese

  • 2 cups powdered sugar

Directions

  • Heat the oven to 375 degrees and lightly grease a baking sheet. In a small bowl or measuring cup, mix the milk and vinegar together and set it aside.
  • In a medium bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, and cloves until well combined.
  • In a large bowl, beat the butter and sugar together until soft and fluffy. Add the egg and mix until combined.
  • Slowly add the dry ingredients to the butter mixture and stir just until mixed. Add the molasses and the milk mixture and gently mix until everything is combined.
  • Using a spoon or cookie scoop, place small scoops of dough onto the baking sheet, leaving space between each one. Bake until the cookies are puffed and set, about 10 to 14 minutes. Repeat with the remaining dough and let all cookies cool completely.
  • To make the filling, beat the butter and cream cheese together until smooth and fluffy. Add the powdered sugar and beat on high speed for several minutes. Mix in the vanilla and cinnamon. If the filling is too thick, add a little milk until it is smooth and fluffy.
  • To assemble, spread the filling between two cookies to make a whoopie pie. Serve right away or store in an airtight container in the fridge for up to three days. Let them come to room temperature before serving.

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