Description of this recipe
Gingerbread Whoopie Pies are a delightful twist on the classic Pennsylvania Dutch treat, perfectly capturing the warm and comforting flavors of gingerbread in a soft, cake-like cookie sandwich. These pies feature a rich, spiced gingerbread base filled with a luscious cream cheese frosting. They’re ideal for holiday gatherings, cozy evenings, or any time you crave a sweet, nostalgic indulgence.
Why you will love this recipe
These Gingerbread Whoopie Pies are more than just a dessert; they’re an experience. The combination of warm spices, molasses, and creamy frosting creates a symphony of flavors and textures that will delight your taste buds. They are relatively easy to make, especially with a muffin top pan, and offer a satisfying baking project that’s perfect for involving family and friends. The soft, cake-like texture of the gingerbread paired with the tangy sweetness of the cream cheese filling is simply irresistible. Plus, their charming appearance makes them a perfect addition to any festive table or gift basket.
Ingredients:
Gingerbread:
- ½ cup shortening
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup molasses
- 1 tsp vanilla extract
- 1 large egg
- 2 ⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ tsp salt
- ¾ cup hot water
Cream Cheese Filling:
- 2 packages (8oz/250g each) cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pinch of salt
Preparation:
Step 1: Prepare the oven and pan: Preheat your oven to 325°F (160°C). Lightly spray a muffin top pan (or a whoopie pie pan, if you have one) with cooking spray. This ensures the whoopie pies release easily and bake evenly. Set the prepared pan aside.
Step 2: Combine wet ingredients: In a large mixing bowl, using an electric mixer (or a sturdy whisk), beat the shortening, granulated sugar, brown sugar, molasses, vanilla extract, and egg on medium speed until the mixture is smooth and well combined. This step is crucial for creating a uniform texture and flavor in the gingerbread.
Step 3: Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Ensure the dry ingredients are evenly distributed to prevent pockets of baking soda or spices in the final product.
Step 4: Combine wet and dry ingredients: Gradually add one-third of the dry mixture to the wet mixture and stir until just combined. Then, add one-third of the hot water and stir until incorporated. Repeat this process, alternating between the dry mixture and the hot water, until all ingredients are combined. Be careful not to overmix the batter, as this can result in tough whoopie pies. A few streaks of flour are acceptable.
Step 5: Bake the whoopie pies: Scoop the gingerbread batter into the prepared muffin top pan, filling each cavity about ¾ full. This will allow the whoopie pies to rise without overflowing. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and prepare for filling: Let the whoopie pies cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely. Once cooled, gently cut the bottoms off each muffin top to create a flat surface for filling. You want to have two equal halves for each whoopie pie.
Step 7: Prepare the Cream Cheese Filling: In a large mixing bowl, add the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the ingredients are just combined. It’s important to start on low speed to prevent the powdered sugar from creating a dusty cloud.
Step 8: Adjust the filling consistency: Add the milk, one tablespoon at a time, beating in between each addition, until the cream cheese filling is smooth, creamy, and of a pipeable consistency. Be careful not to add too much milk, as the filling should be thick enough to hold its shape.
Step 9: Assemble the whoopie pies: Add approximately 1 heaping tablespoonful of cream cheese filling to the flat side of one gingerbread half. Spread the filling evenly, leaving a slight border around the edge. Cover with the flat side of another gingerbread half to create a sandwich. Gently press the two halves together to distribute the filling.
Step 10: Serve and enjoy: Serve the Gingerbread Whoopie Pies immediately, or refrigerate them for later. They are best enjoyed within a few days of making, as the gingerbread can soften over time.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve the Gingerbread Whoopie Pies as a dessert at holiday gatherings or potlucks.
- Pair them with a warm glass of milk, hot cocoa, or a cup of coffee.
- Dust them with powdered sugar for an extra festive touch.
- Wrap them individually in cellophane bags and tie with a ribbon for a homemade gift.
- Serve alongside a scoop of vanilla ice cream for a decadent treat.
Tips:
- Use room temperature ingredients: Ensure your shortening, egg, and cream cheese are at room temperature for better emulsification and a smoother batter and filling.
- Don’t overmix: Overmixing the gingerbread batter can develop the gluten in the flour, resulting in tough whoopie pies. Mix until just combined.
- Measure accurately: Accurate measurements are crucial for baking success. Use measuring cups and spoons designed for baking, and level off dry ingredients.
- Cool completely: Make sure the whoopie pies are completely cool before filling to prevent the cream cheese filling from melting.
- Adjust the sweetness: If you prefer a less sweet filling, reduce the amount of powdered sugar in the cream cheese filling to your taste.
- Spice it up: Adjust the amount of ginger, cinnamon, and nutmeg to suit your preference. You can also add a pinch of ground cloves for an even more complex flavor.
- Make ahead: The gingerbread whoopie pie cookies can be made a day ahead. Store them covered at room temperature. The cream cheese filling can also be made a day ahead and stored in the refrigerator. Assemble the whoopie pies just before serving.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Nutritional Information (per serving, approximate):
Calories: 350-400 (estimated, depending on filling amount)
Protein: 4g
Sodium: 250mg
Conclusion:
Gingerbread Whoopie Pies are a delightful treat that combines the nostalgic flavors of gingerbread with the creamy tang of cream cheese frosting. They are perfect for sharing with loved ones during the holidays or any time you want to indulge in a comforting, homemade dessert. With their soft, cake-like texture and warm, spiced flavor, these whoopie pies are sure to become a new family favorite. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Gingerbread Whoopie Pies!
Questions and Answers about this recipe:
Q1: Can I make these whoopie pies without a muffin top pan?
A1: Yes, you can. If you don’t have a muffin top pan, you can use a regular baking sheet. Drop rounded tablespoons of the batter onto the baking sheet, leaving about 2 inches between each dollop. The whoopie pies may spread more, but they will still taste delicious. Be sure to monitor the baking time, as they may bake slightly faster on a flat baking sheet.
Q2: Can I freeze these Gingerbread Whoopie Pies?
A2: Yes, you can freeze the assembled whoopie pies, but it’s best to freeze them individually wrapped in plastic wrap and then placed in a freezer-safe container. Thaw them in the refrigerator before serving. Keep in mind that the texture of the cream cheese filling may change slightly after freezing and thawing. Alternatively, you can freeze the gingerbread cookies and the cream cheese filling separately, and then assemble the whoopie pies after thawing.
Q3: Can I use a different type of filling?
A3: Absolutely! While cream cheese filling is a classic choice for whoopie pies, you can certainly experiment with other fillings. Some delicious alternatives include vanilla buttercream, chocolate ganache, marshmallow cream, or even a simple whipped cream. Just make sure the filling is thick enough to hold its shape between the gingerbread halves.
Q4: How do I prevent my whoopie pies from being dry?
A4: To prevent your whoopie pies from being dry, be sure not to overbake them. Bake until a toothpick inserted into the center comes out clean, but don’t leave them in the oven longer than necessary. Also, avoid overmixing the batter, as this can develop the gluten in the flour and result in a tougher, drier cookie. Using room temperature ingredients and measuring accurately can also help to ensure a moist and tender whoopie pie.
Q5: Can I add other spices to the gingerbread batter?
A5: Definitely! Feel free to customize the spices in the gingerbread batter to suit your taste. In addition to ginger, cinnamon, and nutmeg, you can add a pinch of ground cloves, allspice, or even cardamom for a more complex flavor profile. A little bit of black pepper can also add a surprising warmth to the gingerbread. Start with small amounts and adjust to your liking.
