Gingerbread Whoopie Pies Filled With a Cream Cheese Centre

Love What UEAT
Oct 5
3 min read

#recipe #gingerbreadcookies #whoopiepies #whoopiecookies #Thanksgiving

Whoopie pies resemble a sandwich cookie, made of two cake-y like texture and filled with a creamy centre.

The days are getting shorter and the weather is getting cooler, so we decided to make gingerbread whoopie pies. A recipe simple, easy and delicious to make using warm spices that pairs well with the cooler weather.

They are a classic North American dessert that is perfect to serve your loved ones during the autumn/winter months and especially during the Holiday season !

INGREDIENTS: Makes 24 cookies - 12 pies

2 1/4 cups (approx 250 g) all purpose flour

2 tsps. (10ml) ground cinnamon

1/2 tsp. (2.5ml) ground nutmeg

1/4 tsp. (1.2ml) ground ginger

1/2 tsp. (2.5ml) baking soda

1 tsp. (5ml) baking powder

1 tsp. (5ml) vanilla extract

1/3 cup (75 g) sugar

1/3 cup (60 g) brown or yellow golden sugar

1/3 cup (80ml) molasses

1/2 cup (125ml) vegetable oil

1/4 cup (62ml) warm water

1 large egg (room temp)

Pinch of salt

* you may also add a pinch of ground cloves

FILLING:

1 stick (113 g) unsalted butter (room temp)

1 block (8 oz - 250 g) cream cheese (room temp)

2 cups (200 g) powdered sugar

1 tsp. (5ml) vanilla extract

OPTIONAL: you may also add a pinch of your choice of warm spices

DIRECTIONS: Prep. time: 15 minutes

Oven temp: 350F (175 C)

Baking time: 10-12 minutes

1) Preheat oven. Line 2 baking sheets with parchment paper or silicone mats.

Set aside.

2) In a large bowl, sift together flour, spices, baking powder & baking soda.

Whisk. Set aside.

3) In a separate bowl, add the molasses & warm water. Whisk till well combined.

4) Add sugar, brown sugar, salt, vegetable oil & vanilla extract. Whisk together.

5) Add egg. Whisk till well combined.

6) Add the wet mixture into the dry ingredients. Using a spatula, mix until well combined. Batter will be thick, but scoopable.

7) With a ice cream scooper (or 2 tablespoons), drop scoops of dough on lined baking sheets. Space out the scoops 2-3 inches apart, as dough contains baking powder.

8) Place in a preheated 350F (175 C) oven for 10-12 minutes or until the tops are domed & spring back when lightly touched.

NOTE: BAKE ONE TRAY AT A TIME- OR- BOTH TRAYS TOGETHER ON DIFFERENT RACKS, SWITCHING THEM AT THE HALFWAY MARK.

9) Set aside. Cool completely before adding the filling.

PREPARING THE FILLING:

1) Using an electric mixer, on medium speed cream together the butter & cream cheese.

2) Add vanilla extract. Mix.

3) Add powdered sugar (increments of 3-4 times). Start on low speed, then increase to medium speed, ensuring well incorporated in between each addition.

OPTIONAL: if desired, add your choice of warm spices

Time to assemble:

1) Match cookie sizes together.

2) Pipe filling on one cookie. Top with the matching cookie.Very gently, press together. Whoopie pies are ready !

Best served with a warm beverage and enjoy!

Store in an airtight container (or a plate covered with plastic wrap) in the fridge for up to 7 days. OR freeze the cookies directly on the baking sheets, once frozen transfer them in an airtight container. Store for up to 3 months.

When ready to use, thaw & prepare your creamy filing. They are also delicious on their own, without any filling.