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4.80 from 5 votes

Gingerbread Whoopie Pies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Mihaela@Bite It Quick

Ingredients

  • 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

More:

  • powdered sugar for dusting

Instructions

  • 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.

Notes

1. 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!
2. Read "few tips and tricks" section in the post above!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!