Gingerbread Whoopie Pies

Opal Jackson-Cakmak


They’re spicy, flavorful, and addicting. The filling is so light and delicious


★★★★★ 1 vote


How to Make Gingerbread Whoopie Pies


  1. Ingredients

    8 tablespoons unsalted butter, at room temperature
    1 cup light brown sugar, packed
    1 large egg
    1 teaspoon vanilla extract
    3 cups flour
    1 teaspoon ground cinnamon
    2 teaspoons ground ginger
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 cup vegetable oil
    1/3 cup molasses
    1/2 cup sour cream


    12 tablespoons unsalted butter, softened
    1 1/4 cups confectioners’ sugar, sifted
    1 1/2 teaspoons vanilla extract
    pinch of salt
    2 1/2 cups Marshmallow Fluff


    1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.

    2. Cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the egg and vanilla and beat until blended.

    3. In a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and nutmeg; set aside.

    4. In a small bowl, combine the oil, molasses, and sour cream.

    5. Alternately mix the flour mixture and molasses mixture into the creamed butter just until combined.

    6. Drop 2 tablespoons of batter about 2 inches apart on the baking sheet. Bake for 14 – 16 minutes or until they spring back when touched in the center. Cool completely on a wire rack before you add the filling.

    To make the filling:

    1. In a large mixing bowl, beat the butter and confectioner’s sugar on medium speed until fluffy. Add the vanilla, salt, and Marshmallow until combined.

    2. Add a rounded tablespoon of the filling on the center of the flat side of the cake-like cookie. Top with the flat side of another cookie and press together slightly.

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