Whoopie pies – those delightful sandwich cookies filled with creamy goodness – are a classic treat. But imagine taking that classic and infusing it with the warm, comforting spice of gingerbread. That's exactly what we're doing today! This Gingerbread Whoopie Pie recipe is a perfect blend of cozy spices and sweet indulgence, making it an ideal dessert for holiday gatherings or a delightful treat any time of year. It's surprisingly easy to make, even for beginner bakers, promising delicious homemade results.
Ingredients:
For the Gingerbread Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- ½ cup boiling water
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Gingerbread Cakes:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Carefully pour in the boiling water and mix until the batter is smooth.
- Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Making the Cream Cheese Filling:
- Cream Together: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Sweeten: Gradually add the powdered sugar, beating until light and fluffy.
- Flavor: Stir in the vanilla extract.
Assembling the Whoopie Pies:
- Pair Up: Once the gingerbread cakes are completely cool, pair them up by size.
- Fill: Spread a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Serve: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips for the Best Gingerbread Whoopie Pies:
- Don't overmix: Overmixing the batter can lead to tough cookies. Mix until just combined.
- Cool completely: Make sure the cookies are completely cool before adding the filling; otherwise, the filling will melt.
- Get creative with fillings: Try different fillings like chocolate buttercream or caramel.
Variations:
- Chocolate Gingerbread: Add ½ cup of unsweetened cocoa powder to the gingerbread batter for a delicious chocolate gingerbread twist.
- Spiced Cream Cheese: Add a pinch of cinnamon or nutmeg to the cream cheese filling for an extra layer of warmth.
- Glaze: Drizzle a simple glaze made with powdered sugar and milk over the finished whoopie pies for extra sweetness and visual appeal.
Nutritional Information (per whoopie pie, approximate):
This recipe provides a delicious and relatively easy way to create homemade whoopie pies, offering a delightful dessert option for various occasions. The warm spices of gingerbread combined with the creamy cream cheese filling create a flavor profile that’s both comforting and satisfying, making it a fantastic addition to your repertoire of easy recipes and healthy meals. Enjoy!