Gingerbread Whoopie Pies a Double-Decker Delight

Servings: 20 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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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

Ingredients:

  • 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)

Instructions:

  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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Carrot Cake Whoopie Pies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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carrot cake whoopie pies

This is one of those “delicious with the nutritious” recipes

It’s a cookie, but it’s filled with lots of healthy stuff like vegetables, old-fashioned rolled oats, a little bit of flax and unsweetened coconut. You can make them a bit healthier if you swap our some of the flour for whole wheat or spelt flour. And you could always reduce the sugar a bit.

carrot cake whoopie pies

If your kids like to snack on cookies this recipe is a good choice.

Carrot cake cookies have a great oatmeal cookie texture and are on the soft side. They’re delicious on their own buy can easily be turned into a special treat if you sandwich them with frosting to make Carrot Cake Whoopie Pies. (You could also sandwich them with peanut butter, jam or a bit of fruit compote.)

Carrot Cake Whoopie Pies Recipe

Makes about 24 cookies

Ingredients:

  • ½ cup butter, softened
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ¼ cups flour, spooned in (can use half spelt or whole wheat)
  • 2 Tbsp. ground flax or wheat germ
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ cup rolled oats
  • ½ cup unsweetened shredded coconut
  • ¾ cup grated carrots

Instructions:

  1. In a large bowl cream the butter with the sugars and salt. Beat in the egg then the molasses.
  2. In another bowl whisk the flour, flax, baking soda, baking powder and cinnamon.
  3. Add flour mixture to creamed mixture and stir until just combined.
  4. Stir in the oats, coconut and carrots. Combine well and chill for 30 minutes.
  5. Preheat oven to 350 F. Scoop dough by the tablespoonful onto a parchment-lined baking sheet. Place about 1 ½ inches apart.
  6. Bake for 12-15 minutes.

Nutritional info: Per cookie.

  • Calories: 121
  • Fat: 6.2 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 18.6 mg
  • Sodium: 89 mg
  • Carbs: 15 g
  • Sugar: 7.4 g
  • Potassium: 80 mg
  • Calcium: 18.4 g
  • Vitamin A: 59 g
  • Protein: 1.8 g
  • Fibre: 1.1 g

Carrot Cake Whoopie Pies

When cooled, sandwich Carrot Cake Cookies with Molasses Frosting:

  • 2 Tbsp. soft butter
  • ½ Tbsp. Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 Tbsp. milk or cream
  • Enough icing sugar to make mixture spreadable
  1. Cream butter and molasses. Stir in the vanilla and half of the milk then ½ cup of icing sugar.
  2. Add remaining milk and another ½ cup icing sugar.
  3. Continue adding icing sugar 2 Tbsp. at a time until you get a nice spreadable consistency.

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carrot cake whoopie pies

Mini gingerbread whoopie pies

Servings: 1 dozen serving(s)

Prep time: 20 minutes

Total time: 30 minutes

Cooking time: 10 minutes

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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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Ila’s Soft Molasses Cookies Recipe

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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This recipe for soft molasses drop cookies is one of the oldest in my family. It’s a recipe my grandmother used to make and likely my great grandmother too. With a cake-like texture these are comforting cookies that are good plain or made as thumbprint cookies with a dollop of jam. Soft molasses cookies recipe: A soft, cake-like molasses cookie sandwiched with a cinnamon scented vanilla frosting

Childhood memories of food go way back in my family. One of my mom’s earliest memories of her grandmother is that the cookie jar was always filled to the brim with these big soft molasses cookies. It’s a wonderful image… except that my mom never liked soft molasses cookies. She preferred cookies with crunch.

My siblings and I grew up loving whatever cookies were offered, including these soft molasses cookies which we named Ila’s cookies, after my grandmother. Her cookie jar was also filled with them and among us kids they were as famous as my Puppa’s four-legged chickens.

When Ila was no longer able to cook my mom continued to bake them for us, often making them as thumbprint cookies with a dollop of raspberry jam.

My kids love them whoopee pie-style, sandwiched with a bit of frosting flavoured with vanilla and cinnamon or ginger.

Like many cookie recipes, this batter is very forgiving. I once accidentally doubled the butter which made the dough runny. I simply added an extra cup of flour, gave the dough a chance to firm up a bit, and the cookies were still delicious. I have also made the recipe with blackstrap molasses. Not popular with my kids but I enjoyed them. The intense flavour was reminiscent of good dark chocolate.

 

Ila’s Soft Molasses Cookies Recipe

Ingredients:

  • 1 cup sugar
  • ¾ cup butter, softened
  • 2 eggs, room temperature
  • 1 cup boiling water
  • 1 cup Crosby’s Fancy Molasses
  • 3 ½ to 4 cups flour (spooned in)
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • Pinch of salt
  • Raisins, if desired

Instructions:

  1.  Mix in order given.
  2. Drop by tablespoonful on a parchment paper-lined cookie sheet.
  3. Bake at 400 F for 10 min.
  4. Sandwich with a basic icing, flavoured with cinnamon or ginger.
  5. Chill the batter for 15 minutes if your cookies are too flat for your liking.

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.