With cookie party season upon us I’m having a great time sharing some of our family favorites on my blog site. This Whoopie Pie recipe will give you a sugar rush while filling your home with the scent of gingerbread. What’s not to love about that?!
Gingerbread Whoopie Pie Recipe
I had no idea that the Whoopie Pie was a New England treat until I visited Maine. Now the Gingerbread Whoopie Pie Recipe is even more a treat. At first bite, I couldn’t figure out why so much whip in the middle of two amazing cookies. After having a traditional whoopie pie I totally get it. The gingerbread is an amazing spin on this dessert.
Consider sprinkling powdered sugar on top of the treat before serving. It kind of looks like a snowfall and will fit the holiday season theme. The gingerbread freshly baked made the house smell amazing. After making these for the first time this was recipe I used time and time again. I hope you take advantage of the print option in this post because I know you will make these numerous times as well.
What do you think of the recipe? Please consider reaching out on this website to tell me your thoughts.
Gingerbread Whoopie Pies
- 2 stick of butter : room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1/3 cup molasses
- 1/2 cup sour cream
- 12 tablespoons unsalted butter, room temperature
- 1 1/4 cups confectioners’ sugar, sifted
- 1 1/2 teaspoons vanilla extract
- pinch of salt
- 2 1/2 cups Marshmallow Fluff
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the egg and vanilla and beat until blended.
- In a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and nutmeg; set aside.
- In a small bowl, combine the oil, molasses, and sour cream.
- Alternately mix the flour mixture and molasses mixture into the creamed butter just until combined.
- Drop 2 tablespoons of batter about 2 inches apart on the baking sheet. Bake for 14 – 16 minutes or until they spring back when touched in the center. Cool completely on a wire rack before you add the filling.
- In a large mixing bowl, beat the butter and confectioner’s sugar on medium speed until fluffy. Add the vanilla, salt, and Marshmallow until combined.
- Add a rounded tablespoon of the filling on the center of the flat side of the cake-like cookie. Top with the flat side of another cookie and press together slightly.
What are your favorite gingerbread recipes? This is a fun recipe to create for those holiday cookie swaps. If you use this recipe I hope you consider sharing it on social media and tag me @brenhaas. I’d love to hear from you so be sure to comment below.
Happy Cookie Making,