Gingerbread Whoopie Pies recipe
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Ingredients
- 10 ounces all-purpose flour ½ cup white sugar ½ cup dark molasses 2 ½ teaspoons ground ginger, or more to taste 1 ¼ teaspoons baking soda 1 teaspoon ground cinnamon ¾ teaspoon salt ⅓ cup vegetable oil 1 egg, beaten ⅓ cup boiling water Filling: 2 ½ cups confectioners' sugar 1 (8 ounce) package cream cheese, room temperature ¼ cup butter, room temperature 2 teaspoons heavy whipping cream, or as needed 1 teaspoon vanilla extract
Nutrition Info
- 423.1 caloriescarbohydrate: 63.4 gcholesterol: 47.3 mgfat: 17.5 gfiber: 0.8 gprotein: 4.4 gsaturatedFat: 7.7 gservingSize: -sodium: 371.2 mgsugar: 41.7 gtransFat: : -unsaturatedFat: : -
Directions Gingerbread Whoopie Pies
Directions
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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.