Gingerbread Whoopie Pies are the perfect treat for the holidays! Soft and sweet, loaded with both ground ginger and candied ginger and the combination of the bright citrus in cream cheese filling with the spicy gingerbread was spot on!
Soft, cake-like cookies sandwiched with fluffy cream cheese filling turns a simple cookie into a true treat! A bit of lemon zest in the filling really brightens the warm spices and molasses. Have you ever had lemon and gingerbread together before? If you’ve haven’t, you must try it. It is such a unique pairing and tastes amazing.
Can you belive Christmas is in a couple of weeks?! Seems like this year flew by at warp speed. I really had whole A4 page written in various recipes I wanted to try for holidays, but unfortunately, there wasn’t enough time for everything. Sometimes I wish I can go on without sleeping for a week at least.
It seems like every few months I develop an obsession with a particular ingredient. Few months ago was s’more, then gingerbread and now I’m on cranberry obsession. Or let say gingerbread and cranberry together, because I’m not finished with either of them, so let say this holidays are all about gingerbread and cranberry! And nope, I still haven’t pair those two and I now wonder why!?
This is my hubby’s new favorite cookie. He ate at least dozen of these by himself!
INGERDIENTS FOR GINGERBREAD WHOOPIE PIES
- all-purpose/plain flour
- whole wheat flour
- ground ginger, cinnamon, nutmeg, cloves, vanilla, candied ginger and salt
- baking powder and baking soda
- light brown sugar
- unsalted butter
- plain yogurt
- powdered sugar
- cream cheese
HOW TO MAKE THIS GINGERBREAD WHOOPIE PIES RECIPE?
- Whisk together the dry ingredients.
- Cream butter and brown sugar until light and fluffy.
- Add vanilla, egg, egg yolk and molasses.
- Combine wet and dry ingredients.
- Spoon or pipe the dough onto prepared baking sheets. Bake.
- Prepare filling.
- Divide the filling among half the cookies and top with other half.
- Dust with powdered sugar.
HOW TO STORE GINGERBREAD WHOOPIE PIES AND HOW LONG DO THEY LAST?
You can store Gingerbread Whoopie Pies in an airtight container for 5 days in refrigerator.
FEW TIPS AND TRICKS:
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
- I draw a approx 3-4 cm circle on parchment paper and then using a pastry bag fitted with a round tip I form the cookie shapes on the prepared baking sheet.
- What I always do, when I shape the cookies, I wet my fingers and smooth the top od the formed cookie dough; that way cookies tend to crack less.
- Don’t skip on candied ginger, it really gives that extra ginger boost to the cookie/cake.
- Bring to room temperature before serving. These are more tasty at room temperature.
MORE COOKIE RECIPE FOR YOU TO TRY!
- BROWNIE S’MORES COOKIES
- BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
- BROWNIE COOKIES
- CHOCOLATE MARBLE COOKIES
- POPPY SEED ROLLS COOKIES
- CRANBERRY ORANGE COOKIES
- WALNUT MERINGUE COOKIES
→If you make this Gingerbread Whoope Pies, please leave a comment and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Gingerbread Whoopie Pies
- 190 grams all-purpose/plain flour 1 ½ cup
- 90 grams whole wheat flour 3/4 cup
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 120 grams unsalted butter 1/2 cup, room temperture
- 70 grams light brown sugar 1/3 cup
- 110 grams molasses 1/3 cup
- 80 grams plain yogurt 1/3 cup, room temperature
- 1 large egg room temp.
- 1 egg yolk room temp.
- 1 teaspoon vanilla extract
- 50 grams candied ginger 1.76 oz, finelly chopped
Lemon Cream Cheese Frosting
- 120 grams unsalted butter 1/2 cup, room temp.
- 180 grams cream cheese 6 oz, room temp.
- 200 grams powdered sugar
- 1 teaspoon lemon juice
- finely grated zest of 1 lemon
- 1 teaspoon vanilla extract
- powdered sugar for dusting
- In a medium bowl whisk together all-purpose flour, whole wheat flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves and ground nutmeg.
- In a large bowl cream together butter and brown sugar until light and fluffy, 3-4 minutes. Beat in the egg and egg yolk one at a time, beating well after each addition. Beat in vanilla and molasses.
- And dry ingredients alternately with yogurt in 2 parts (dry-wet-dry). Do not overmix. Fold in finely chopped candied ginger. Refrigerate the dough for 1 hour.
- Preheat oven to 180°C (350 °F).
- Line 2 baking sheets with parchment paper.
- Drop the batter onto baking sheets using small cookie scoop (or a tablespoon) or using a pastry bag fitted with a round tip to form the cookie shapes on the prepared baking sheet (I prefer piping bag). What I always do, when I shape the cookies, I wet my fingers and smooth the top od the formed cookie dough, that way cookies tend to crack less.
- Bake until puffed and just set, about 10 minutes. Don't over bake!
- Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.
- Prepare the filling by creaming together butter and cream cheese until fluffy. Carefully add the powdered sugar until incorporated, then add the vanilla extract, lemon juice and zest. (If frosting is very soft, refrigerate for 15-20 minutes before filling cookies)
- To assemble the whoopie pies, divide the filling among half the cookies, about 1 tablespoon on each, spreading out to the edges, then top with remaining cookies.
- Dust with powdered sugar.
- Store cookies in an airtight container in the refrigerator. Bring to room temperature before serving. These are more tasty at room temperature.
2. Read "few tips and tricks" section in the post above!
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