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5 from 5 ratings

Gingerbread Whoopie Pies

Yield: 26 Whoopie Pies
Prep: 20 minutes
Cook: 10 minutes
Assembly Time: 10 minutes
Gingerbread whoopie pies are soft and fluffy gingerbread cookies, full of warm Christmas spices and are filled with luscious cream cheese frosting.
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Ingredients

For the Gingerbread Cookies

  • 2 3/4 cups all-purpose flour, spooned and leveled , 344 g
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 10 tbsp unsalted butter, softened, 140 g
  • 1 cup light brown sugar, packed, 220 g
  • 2 eggs, at room temperature
  • 1 tsp vanilla
  • 1/2 cup unsulphured molasses, 170 g
  • 1/2 cup whole milk kefir, at room temperature, 120 ml

For the Cream Cheese Frosting

  • 3/4 cup unsalted butter, softened, 170 g
  • 12 oz. cream cheese, cold, 340 g
  • 3 cups powdered sugar, 390 g

Instructions
 

For the Gingerbread Cookies

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Add all-purpose flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda and salt to a medium sized bowl. Whisk together and then set aside.
  • Add butter and brown sugar to a large bowl. Cream together with an electric mixer until fluffy, 1-2 minutes.
  • Add in eggs, vanilla and molasses to the butter/sugar and mix together until smooth, about 1 minute.
  • Add in the dry ingredients and kefir a little at a time. Mix until everything is combined.
  • Scoop 1 tbsp portions of dough 2 inches apart onto the prepared baking sheets. (Cover dough that's still in the bowl while the other cookies are baking.)
  • Bake the cookies for 9-10 minutes, or until the tops have domed and a toothpick comes out clean from the centers.
  • Let the cookies cool on the baking sheets for five minutes, then transfer to a cooling rack to cool completely.

For the Cream Cheese Frosting

  • Add the softened, unsalted butter to a large bowl and mix with an electric mixer until pale in color and fluffy, 5-7 minutes.
  • Add in the cold cream cheese and mix until combined.
  • Then sift in the powdered sugar, a cup at a time. Mix until combined.
  • Mix the frosting until it is light and fluffy, 1-2 minutes.

Assembling the Whoopie Pies

  • Transfer the frosting to a piping bag fitted with a decorative tip.
  • Pipe frosting onto the back side of half of the cookies.
  • Place the other cookies over top, then serve!
  • Store leftovers in an airtight container in the fridge for up to three days. Let the cookies come to room temperature before eating for the best taste!

Notes

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Course: Dessert
Keyword: 12 Days of Chirstmas Cookies, Christmas cookies, cookie recipe, Cookies, gingerbread, gingerbread cookies, whoopie pies
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