Gingerbread Whoopie Pies | lecremedelacrumb.com
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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. 
Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cookies
Author Tiffany

Ingredients

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 3/4 cup molasses
  • 1/2 cup milk
  • 1 teaspoon vinegar

Filling

  • 1/2 cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional
  • 2 cups marshmallow cream
  • 1-3 tablespoons milk, as needed

Instructions

  • 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.