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.
Servings: 24 cookies
Ingredients
- 2 ¼ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 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
Filling
- ½ cup unsalted butter softened
- 2 ounces cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ 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.
Notes
Store in airtight container in fridge up to three days.
Nutrition
Calories: 237kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 163mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
