Gingerbread Whoopie Pies

Gingerbread Whoopie Pies requires about 45 minutes from start to finish. This recipe serves 24 and costs 42 cents per serving. One serving contains 203 calories, 2g of protein, and 5g of fat. A few people made this recipe, and 43 would say it hit the spot. If you have powdered sugar, milk, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Creme de la Crumb. Christmas will be even more special with this recipe. Overall, this recipe earns a rather bad spoonacular score of 15%. Similar recipes include Gingerbread Whoopie Pies, Lemony Gingerbread Whoopie Pies, and Mini Gingerbread Whoopie Pies.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg. Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture. Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely. Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk. Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.

 

Step by step:

1. Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg.

2. Add dry ingredients to wet ingredients and mix until just combined.

3. Mix in molasses and milk and vinegar mixture. Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop.

4. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely. Prepare the filling by creaming together butter and cream cheese until fluffy.

5. Add powdered sugar and mix on high speed for 4-5 minutes.

6. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk. Make whoopie pies by spreading filling between two cookies.

7. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.

Nutrition Information:

covered percent of daily need