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Gingerbread Whoopie Pies

Gingerbread whoopie pies are soft and fluffy gingerbread cookies, full of warm Christmas spices and are filled with luscious cream cheese frosting.
5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Assembly Time 10 minutes
Course Dessert
Servings 26 Whoopie Pies

Ingredients
 

For the Gingerbread Cookies

  • 2 ¾ cups all-purpose flour, spooned and leveled 344 g
  • 1 tablespoon ginger
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 10 tablespoon unsalted butter, softened 140 g
  • 1 cup light brown sugar, packed 220 g
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • ½ cup unsulphured molasses 170 g
  • ½ cup whole milk kefir, at room temperature 120 ml

For the Cream Cheese Frosting

  • ¾ 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 tablespoon 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.
Keyword 12 Days of Chirstmas Cookies, Christmas cookies, cookie recipe, Cookies, gingerbread, gingerbread cookies, whoopie pies
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