Mini gingerbread whoopie pies

Servings: 1 dozen serving(s)

Prep time: 20 minutes

Total time: 30 minutes

Cooking time: 10 minutes

Take me to the recipe

Gingerbread whoopie pies

Baking with children is such a delight. My kids have always loved to cook alongside me but now that they’re older (10 and 13) they can do most of the work. All of the work really, but we still share the measuring and mixing.

“Bake chocolate cookies mommy? Bake chocolate cookies?” was a common request of my son when he was a toddler and we have some great pictures of him smeared with batter, licking beaters and wooden spoons. .

This past weekend the five year old daughter of a friend was visiting and decided she wanted to bake.

“I want to bake cookies,” she announced then proceeded to move thirty pounds worth of flour, beans and other dry goods from the cupboard to the counter.

I appreciate determination in the kitchen so away we went.

gingerbread whoopie pies

These mini gingerbread whoopie pies were the final product. A soft molasses cookie sandwiched with a molasses cream cheese icing, they’re just right for little hands.

Gingerbread whoopie pies

This is not an overly sweet cookie so it really can handle the sweet from the frosting. We made this batch with spelt flour so the cookies taste yummy with a little peanut butter spread in the middle as an after school snack.

 

Mini gingerbread whoopie pies

From Table For Two blog

  • 2 cups flour
  • 1/2 cup whole wheat or spelt flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/2 cup butter, softened
  • 1/4 cup dark brown sugar, packed
  • 1 large egg
  • 3/4 cup Crosby’s Fancy Molasses
  • 1/2 cup buttermilk

Instructions:

  1. Preheat oven to 375 F
  2. In a large bowl, whisk together all the dry ingredients.
  3. In another bowl beat butter and brown sugar until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
  4. Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
  5. Stir until well combined.
  6. Chill for 30 minutes, if you have the time.
  7. Drop by teaspoonful onto a parchment-lined baking sheet. Roll them into balls first if you’d like them to be a little thicker.
  8. Bake until puffed and set, about 10 minutes.
  9. Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely.

Molasses cream cheese icing

Cream cheese frosting

If you love your cookies whoopie pie style try these soft molasses cookies. It’s my great grandmother’s recipe.

Ila's cookies

 

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6 thoughts on “Mini gingerbread whoopie pies

  1. Marie says:

    Where’s the molasses cream cheese icing recipe?

    1. Bridget Oland says:

      Hi Marie, So sorry, I forgot to link the icing recipe to this blog post. Thanks for asking. I have added it just below the whoopee pie recipe.

  2. Dorothy MacIsaac says:

    Would you plse send me this book, I cannot print it. Love your rec,Mailing add 159 -25 River Lane Bedford Nova Scotia B4A2B8 .Thank you so much.

    1. Bridget Oland says:

      Hi Dorothy, We’d be happy to mail you a copy of our Family Favourites cookbook. Enjoy!

  3. Joyce says:

    My husband is celiac so can these be made gluten free by using brown rice flour or all purpose gluten free flour. They sound delicious.
    Joyce

    1. Bridget Oland says:

      Hi Joyce, It’s worth a try but I suspect you might need to add some of the other GF baking standards: potato starch and xantham gum.

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