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.
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 45 minutesminutes
Servings:24cookies
Ingredients
2 ¼cupsflour
½teaspoonsalt
1teaspoonbaking powder
¼teaspoonbaking soda
1 ½teaspoonsground ginger
1teaspooncinnamon
¼teaspoonground cloves
½cupunsalted butter, softened
¼cupbrown sugar, packed
1 large egg
¾cupmolasses
½cupmilk
1teaspoonvinegar
Filling
½cupunsalted butter, softened
2ouncescream cheese, softened
2cups powdered sugar
½ teaspoonvanilla extract
¼teaspoonground cinnamon, optional
2cupsmarshmallow cream
1-3 tablespoonsmilk, 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.
Notes
Store in airtight container in fridge up to three days.