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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies
Adapted from Pink Parsley, King Arthur Flour, and McCormick
Makes 2 dozen

3 ¾ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup (1 ½ sticks) unsalted butter, room temperature
¾ cup lightly packed brown sugar
1 large egg
¾ cup molasses
¾ cup buttermilk

1 jar (7 ounces) marshmallow cream
¼ cup (1/2 stick) unsalted butter, room temperature
4 ounces (1/2 package) cream cheese, softened
1 teaspoon lemon extract

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking liners; set aside.
2. In a medium bowl, whisk together flour, salt, baking soda, and spices; set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in egg, beating until incorporated, scraping down the sides of the bowl as needed.
3. Reduce speed to low. Add in half the dry ingredients, mixing until combined. Add the molasses, then the remaining dry ingredients, scraping down the sides of the bowl as needed. Add buttermilk, mixing until just combined.
4. Using a 1-inch cookie scoop, a heaping tablespoon, or a pastry bag fitted with a large round tip, place tablespoons of dough onto prepared cookie sheets, spacing 2 inches apart. Bake, rotating halfway through until cookies are cooked through and the tops spring back when lightly pressed, about 9 to 12 minutes. Let cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.
5. While cookies are cooling, make filling. In the bowl of an electric mixer, mix together marshmallow cream, butter, cream cheese, and lemon extract until well blended. Place cream filling in a piping bag fitted with a large star or round tip. To assemble whoopie pies, pipe about a tablespoon of filling onto the flat side of one cookie. Top with a second cookie, pressing down slightly to spread filling. Repeat with remaining cookies. Store between layers of wax or parchment paper in an airtight container in the refrigerator for up to 5 days.

Brought to you by The Busty Baker (
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