This is a great new recipe I tried this year and will be adding to the list of Christmas cookies from now on. I think I got it off the internet a few years ago, but who knows? Like all Whoopie Pie cookies, the cookie itself is quite soft and cakelike. The cream cheese filling is wonderful; I used the last bit of that as frosting for a cake I made for my mother’s birthday this morning.
Gingerbread Whoopie Pies
- 10 oz flour (2 C + 2 Tbsp)
- 1/2 C sugar
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 C molasses
- 1/3 C vegetable oil
- 1 egg
- 1/3 C boiling water
- 2 1/2 C powdered sugar
- 8 oz cream cheese
- 1/2 stick of butter, softened
- 2 tsp heavy cream, if necessary, to lighten the filling
- 1 tsp vanilla
Combine the dry ingredients. Stir in oil, molasses, and egg. Add the boiling water and whisk until smooth.
Pipe or spoon by round spoonfuls onto parchment-lined baking sheets. Without going into details, I suggest piping the cookie dough, but whatever works for you. Bake at 350 degrees until puffed and just firm to the touch, about 12 minutes. Cool on the sheets 5 minutes. Remove to racks to cool completely.
Beat together filling ingredients. Sort out the cookies by size so you can make the nicest-looking cookies. I know that is a pain, but go ahead and do it. Pipe or spread filling onto bottom cookie of each pair and top with top cookie. Chill in single layer to firm up filling, after which you should be able to pile them onto a plate or into a tin.
I expect they freeze well. If they don’t, I’ll add a note to that effect when I discover it, but really, almost all cookies, even filled ones like this, do freeze perfectly. Soft cake-like cookies should be layered with waxed paper between the layers to help the cookies not stick together.
If you like gingerbread, you must try these. Mmmm.