Gingerbread Whoopie Pies

Yields 30-35

3 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons McCormick Ground Ginger
1 1/2 teaspoons McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1 large egg
3/4 cup molasses
3/4 cup buttermilk

1/2 cup (1 stick) unsalted butter, softened
2-3 cups powdered confectioners' sugar, sifted
1/4 teaspoon McCormick Pure Vanilla Extract


Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.

In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.


In a large bowl, cream the butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl after. With mixer on low, add molasses and buttermilk. Add flour and mix only until blended; do not over-mix.

Using a small scoop or teaspoon, portion batter onto the baking sheets, spacing each about 2 inches apart.


Bake for 10-12 minutes, rotating baking sheets halfway through. Let cookies cool for 5 minutes, then transfer to wire racks to cool completely.

To make the filling: With a mixer, beat butter and powdered sugar on medium speed until fluffy, about 3 minutes. Add vanilla extract and beat for 1 more minute, until frosting is smooth and fluffy.

Make sure cookies are cooled completely then pair cookies by size. Transfer filling to a piping bag. Onto the flat side of one of each cookie pair, pipe a bit of frosting. Sandwich the cookies together.