Gingerbread whoopie pies are a delicious treat that everyone loves. These cookies have a soft and chewy texture with a spicy gingerbread flavor. In this recipe, we will show you how to make gingerbread whoopie pies from scratch.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup milk
- Gingerbread Cream Cheese Filling:
- 8 oz cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons milk
Instructions:
1. Preheat your oven to 350°F (175°C). Grease two baking sheets and line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Mix in the molasses and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in the milk and mix until smooth.
7. Using an ice cream scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden brown and a toothpick inserted in the center comes out clean.
9. While the cookies are still warm, use an offset spatula to transfer them to a wire rack to cool completely.
10. To make the gingerbread cream cheese filling, beat together the softened cream cheese and butter until smooth.
11. Add the flour and vanilla extract and mix until well combined.
12. Gradually add the powdered sugar and milk, mixing until you achieve a smooth consistency.
13. Spread a spoonful of gingerbread cream cheese filling onto the center of one cookie, then top with another cookie to create a sandwich.
14. Repeat until all cookies are filled.
15. Store the whoopie pies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.