Mmm, Gingerbread Whoopie Pies. Soft, cake-like cookies sandwiched with fluffy frosting turns a simple cookie into a true treat.
For many years my brother and his wife lived just around the corner from a bakery devoted entirely to whoopie pies. There were classic chocolate whoopie pies, peanut butter whoopie pies, vanilla whoopie pies and mini chocolate-dipped whoopie pies called whoop-de-dos’s. You could even special order a giant whoopie pie to serve as a birthday cake.
I don’t recall of they served gingerbread whoopie pies but suffice to say we enjoyed our fair share of the other varieties of whoopie pies on visits to their place.
Whoopie pies will always delight!
There is something extra special about soft, cake-like cookies sandwiched with fluffy frosting. It turns a simple cookie into a true treat.
This recipe is from Bite Me Bakery in Toronto. Dayna, the “sweet entrepreneur” at the Bakery, baked these whoopie pies for a coffee break treat at a recent conference I attended. Dayna sandwiched them with cream cheese frosting but since I don’t often have cream cheese on hand I use a simple icing for my version.
Gingerbread Whoopie Pies
- 3 cups flour, spooned in
- 2 tsp ginger
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup Crosby’s Fancy Molasses
- 1 egg
- 1 tsp vanilla
- 1/2 cup sugar, for rolling (optional)
- In a medium bowl whisk flour, ginger, cinnamon, nutmeg, baking soda, and salt
- In a large bowl beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla – beat until well combined. Gradually add the flour mixture until well combined. Cover in plastic wrap and refrigerate for 4 hours – or ideally, overnight.
- Preheat oven to 350 F. Scoop the dough into 1 1/2-inch balls and roll in granulated sugar. Place 2 inches apart on parchment baking sheets.
- Bake 12-14 minutes or until set.
- Cool before sandwiching with frosting.
Simple Butter Frosting:
- ¼ cup butter, softened
- 1 ½ cups icing sugar, sifted
- ½ to 1 Tbsp. milk or cream
- 1 tsp. vanilla
- Beat the butter with half a cup of the icing sugar.
- Stir in ½ Tbsp. of the cream and the vanilla.
- Add remaining icing sugar and beat until smooth, adding additional milk if required.
One more thing…
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