Gingerbread Whoopie Pies
These gingerbread whoopie pies are what happens when you combine soft molasses cookies with cream cheese frosting, but in sandwich form.
The cake-like cookies have just the right amount of ginger and warm spices, without being overpowering like some gingerbread can be. The cream cheese filling is tangy and not too sweet, which balances out the molasses in the cookies perfectly.
You can make these anytime you want something more interesting than regular cookies. They travel well for parties and bake sales, and you can make them a day ahead – they actually get better after the filling has time to soften the cookies slightly. Just keep them in the fridge until about 30 minutes before serving.
What you need for Gingerbread Whoopie Pies
For the Cookies:
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/3 cup molasses
1 teaspoon vanilla extract
For the Filling:
1 cup unsalted butter, softened
2 cups powdered sugar
1 (7 oz) jar marshmallow creme
1 teaspoon vanilla extract
Pinch of salt
How to make Gingerbread Whoopie Pies
1. Start by positioning your oven racks in the upper and lower thirds – you’ll need both for efficient baking. Preheat to 350°F. Line two baking sheets with parchment paper (don’t skip this – it prevents sticking and makes cleanup so much easier).
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Give it a good mix – I usually whisk for about 30 seconds to break up any clumps in the spices. The mixture should look uniformly light brown.
3. In your large mixing bowl, beat the softened butter (it should be soft enough that your finger leaves an indent but not melty) and brown sugar until it’s really light and fluffy – about 3 minutes. You’ll see the color change to a lighter brown and the texture become almost mousse-like.
4. Add the egg and beat until completely combined, then mix in the molasses and vanilla. The mixture might look a bit curdled at this point – that’s totally normal! Scrape down the sides of the bowl with a rubber spatula.
5. Gradually add the flour mixture, mixing on low speed just until combined. The dough will be soft but not sticky – similar to a soft sugar cookie dough. If it feels too soft to scoop, pop it in the fridge for 15 minutes.
6. Using a 1½-tablespoon cookie scoop (or two spoons), drop rounded portions of dough onto your lined baking sheets, spacing them about 2 inches apart. They’ll spread a bit during baking.
7. Bake for 10-12 minutes, rotating the pans halfway through. You’ll know they’re done when the tops look set and no longer shiny, and the edges are just barely starting to darken. Don’t overbake – they should still be soft in the middle.
8. Let them cool on the baking sheets for 5 minutes (they’re really delicate when hot), then transfer to a wire rack to cool completely.
For the filling:
1. In a large bowl, beat the softened butter until it’s really smooth and creamy – about 2 minutes. You want it super soft but not melted at all.
2. Gradually beat in the powdered sugar until smooth. The mixture will look a bit dry at first – that’s okay!
3. Add the marshmallow creme, vanilla, and salt. Beat on medium-high speed until the filling becomes light and fluffy – about 3 minutes. You’ll see it change texture and become almost cloud-like.
4. To assemble, flip half of the cookies flat side up. Pipe or spoon about 2 tablespoons of filling onto each cookie bottom, then gently press another cookie on top, flat side down. You’ll know you’ve used enough filling when it just barely squishes to the edges.
These are best eaten within 2-3 days. I store them in an airtight container with wax paper between layers – they’ll get softer as they sit, which is actually pretty delicious!
RECIPE NOTES & TIPS:
• Room temp ingredients are crucial – set butter, egg out 1 hour before
• Don’t have molasses? Dark corn syrup works in a pinch
• Cookie scoop is worth buying – makes uniform cookies that match up better
• If dough feels too soft, 15 mins in fridge fixes it
• Rotating pans is annoying but prevents burnt bottoms
• Quick test: edges should be set but centers slightly soft when done
SERVING SUGGESTIONS:
• Perfect with hot drinks:
– Spiced apple cider
– Hot chocolate with whipped cream
– Coffee or chai tea
• Add a scoop of vanilla ice cream between warm cookies
• Dust tops lightly with powdered sugar for fancy look
MAKE IT WORK FOR:
• Bake sales: Wrap individually in plastic wrap
• Holiday platters: Make mini versions using 1 tbsp scoop
• Gift giving: Stack 4-5 in cellophane bags with ribbon
• Kids parties: Skip the spices, add cocoa for chocolate version
STORAGE & LEFTOVERS:
• Counter: 3 days in airtight container
• Fridge: Up to 5 days but let come to room temp before eating
• Freezer: Unfilled cookies freeze great for 1 month
• Don’t freeze assembled whoopie pies – filling gets weird
• Layer with wax paper to prevent sticking
