Gingerbread Whoopie Pies a Double-Decker Delight

Servings: 20 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

Mmm, Gingerbread Whoopie Pies. Soft, cake-like cookies sandwiched with fluffy frosting turns a simple cookie into a true treat.

Gingerbread Whoopie Pies: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn 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.

Gingerbread Whoopie Pies: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn a simple cookie into a true treat.

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: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn a simple cookie into a true treat.

Gingerbread Whoopie Pies Recipe


  • 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)


  1. In a medium bowl whisk flour, ginger, cinnamon, nutmeg, baking soda, and salt
  2. 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.
  3. 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.
  4. Bake 12-14 minutes or until set.
  5. 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
  1. Beat the butter with half a cup of the icing sugar.
  2. Stir in ½ Tbsp. of the cream and the vanilla.
  3. Add remaining icing sugar and beat until smooth, adding additional milk if required.

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13 thoughts on “Gingerbread Whoopie Pies a Double-Decker Delight

  1. Ruby Wilde says:

    these gingerbread whoopie pies look so good …I am making them for Thanksgiving…I have loved Crosby’s Molasses since I was a little kid growing up in Nove Scotia…thanks for the post..

    1. Whizzy says:

      Nova Scotia was definitely the place to get molasses biscuits

  2. Katherine Connors says:

    If I stick to the recipe of 1 1/2″ balls when making these, about how many does it make? I’d like to make these as holiday hand-outs & am sure I will have to @ least double the batch. When I shared this recipe on my fb page, I had so many instantaneous requests that I thought they’d make the perfect holiday goodies! Thx!

    1. Hi Katherine,
      I’d suggest making 1″ balls. My mom made a batch that way and it made about two dozen. They’re very cute that size too.

  3. Jenn says:

    You can do some changes to the recipe, I recommend using a large cookie scoop instead of rolling into balls. Using the cookie scoop it made 19 whoopie pies. I did not refrigerate the dough I totally skipped this part to save on time. I replace most all my recipes with Crisco, less spreading, puffier looking and normally a softer. When using Crisco make sure not to overcook. The whoopie pies were fantastic.

    1. Bridget Oland says:

      Wow Jenn, Thanks for all of your tips! Glad you loved the cookies.

  4. Aalaya says:

    What will happen if we don’t refrigerate for 4 hours.?

    1. Bridget Oland says:

      Hi Aalaya, If the dough isn’t chilled the cookies may spread a bit more, that’s all.

  5. Lois Daniels says:

    It’s the first week in December and I’m already baking a second batch of these. They are perfect!
    I followed the recipe pretty closely, except I used part white sugar and part brown, and I forgot the nutmeg. Use good quality fresh ginger and cinnamon for maximum flavour. The vanilla butter frosting was just the right amount. This time I will try cream cheese frosting.
    Baking temp and time was fine for my oven. I made small ones, 52-54 cookies, 26 sandwich cookies. I like someone’s idea of larger ones too.
    I used coarse turbinado sugar for dipping the tops. It’s not as messy as granulated, and it looks great.

    1. Bridget Oland says:

      Hi Lois, So happy that you enjoyed the cookies. I haven’t yet tried them with cream cheese frosting. May be next time.

  6. Jackie Boissonneault says:

    I will have to try this recipe

  7. Cathy Kopecky says:

    I cant find crosbys, next best molasses to use?

    1. Bridget Oland says:

      Hi Cathy, You could use Grandma molasses (white & green carton).

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