Gingerbread Whoopie Pie Recipe
by Shauna Osteen
December 20, 2015
We are sharing a Gingerbread Whoopie Pie recipe just in time for your Christmas baking this year! I have been on a big whoopie pie kick since Thanksgiving, so I figured I would keep it going by turning my all-time favorite Christmas cookie into one!
I made just a few adjustments to my recipe for soft ginger molasses cookies to add a little more body, then filled them with the traditional whoopie pie frosting. For the cookies, I like them super spicy so I added diced crystalized ginger for that extra boost of flavor and a bit of texture. Of course you can’t forget that crunchy sugary topping, which our white sparkling sugar works perfectly for!
These whoopie pies will make great gifts to hand out to friends and family this holiday season! Place them in our small loaf pans with a bakers twine bow for quick and easy serving. We even have a kit that gives you the loaf pans, cellophane bags and twist ties you can find here!
Gingerbread Whoopie Pies
¾ cup unsalted butter, softened
¾ cup dark brown sugar
¾ cup molasses
1 large egg
1 ¼ cup buttermilk
¾ - 1 cup diced crystallize ginger
3 ½ cups all-purpose flour
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ½ tablespoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground all spice
White sparkling sugar (optional)
Preheat the oven to 350°. In a large bowl, combine the flour, baking soda, salt and spices. Whisk together and set aside. In another large bowl cream the butter and sugar until the mixture becomes light and fluffy. Add the egg and molasses and crystallized ginger, mix until just combined. Now add half of the flour mixture and half of the buttermilk, mix well. Repeat with the second half of each until there are no streaks of flour left.
Using a 1/8 cup (2 tablespoon) cookie scoop, place the cookie dough on a parchment lined cookie sheet, 2 inches apart. Sprinkle each cookie top with white sparkling sugar. Press the tops down lightly if you prefer the cookies not to have as much of a dome.
Bake for 10-12 minutes, rotating the cookie sheet half way through baking. Remove from the cookie sheet immediately and place on a cooling rack. Cool completely before filling.
Whoopie Pie Frosting
2- 2 ½ cups confectioners’ sugar
1 cup unsalted butter, softened
7.5 ounce jar Fluff (Marshmallow Cream)
2 teaspoons Vanilla Bean Paste or vanilla extract
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Dash of salt
In a large bowl cream together the butter, vanilla bean paste, spices and salt. Add the Fluff and continue beating. Slowly add the confectioners’ sugar. Once you have added 2 cups, check the consistency to see if it’s thick enough to pipe onto the whoopie pies. If not add more confectioners’ sugar a bit at time until it’s just thick enough.
Whoopie Pie Assembly: Fill a disposable frosting bag fitted with the jumbo frosting tip (my favorite is the jumbo open star) of your choice and pipe the filling on to the flat side of one cookie. Place a second cookie on to and voila! This recipe makes approximately 25-28 mini whoopie pies.
For darling handmade cards made out of matchboxes like the one in the above picture stop by Shop3ux. They have a wide assortment of designs for every occasion that make the perfect keepsake.
We hope you enjoy our gingerbread whoopie pie recipe. I'm sure it will become a favorite!
Wishing you a wonderfully sweet Christmas!
Shauna & Esther
This post was written by Shauna and styled and photographed by Esther of The Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos and content are copyright of The Bakers Party Shop & The Bakers Confections, All rights reserved 2015.
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Shauna Osteen
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