Festive Foodie: Gingerbread Whoopie Pies

The holiday season is one of my favorite times of the year to indulge in all things festive and flavorful. Peppermint! Eggnog! Cinnamon! And while sure, I can incorporate those things into so many dishes and desserts year-round- there’s something that just feels special about preparing and sharing them in the days/weeks leading up to Christmas.

One of my must-have treats to enjoy throughout December, however- is gingerbread-flavored-anything. The holidays just aren’t the holidays without it- whether it’s infused into my daily coffee/latte in the morning or if it comes in the form of a forever classic gingerbread man cookie after dinner. I have to savor it at least once every year. I even have a gingerbread-scented candle burning in my living room as we speak!

This year, instead of sharing a usual cookie recipe- I wanted to elevate the gingerbread game with these rich, decadent and delicious gingerbread whoopie pies, instead. They are super easy to prepare and put together- and are guaranteed to be a crowd-pleaser!

WHAT YOU’LL NEED:

24 COOKIES (12 PIES:)

FOR THE COOKIES:

  • 2 ¼ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ¼ cup brown sugar, packed
  • 1 large egg
  • ¾ cup molasses
  • ½ cup milk
  • 1 teaspoon vinegar

FOR THE FILLING:

  • ½ cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • 2 cups marshmallow cream
  • 1-3 tablespoons milk (as needed)

WHAT YOU’LL DO:

1. Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.

2. In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves.

3. In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg. Add dry ingredients to wet ingredients and mix until well combined. Mix in molasses and milk and vinegar mixture.

4. Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.

5. Prepare the filling by beating together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a more smooth and fluffy consistency, mix in 1-3 tablespoons milk.

6. Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.

____________________________________

These whoopie pies are so full of delicious flavors and have such a fluffy texture that it’s extremely difficult to eat just one. I recently brought a batch of these over to dinner at my friend’s house to serve after she put together a wonderful main course for us all- and I was so pleased to see how much everyone enjoyed them!

I’ll be bringing more into the office in the coming weeks for my colleagues and co-workers before we take a quick break for the holidays, and will likely be baking another batch to bring to a family dinner on Christmas Eve, too!

xo

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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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