Gingerbread Whoopie Pies

10 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    1 h 12 m
Chef John
Recipe by  Chef John

“These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen whoopie pies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
  3. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
  4. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
  5. Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  6. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

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Reviews (10)

Rate This Recipe
Frankifer
6

Frankifer

Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist with a strong but very pleasant molasses flavor. Filling was perfect, smooth and overall not too sweet. Chef John, you are one of my absolute FAVORITES. Every one of your recipes I have made has turned out marvelous. Your personal style lends to the intuitiveness of your most helpful videos, even to a neonatal-novice like myself. And I SO enjoy your charming humor! Thanks again Chef!!

Brian S
5

Brian S

I watched chef John's video and followed his recipe exactly as written. Well, almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. The cakes baked up in the expected amount of time. The size came out very consistent using my cookie scoop! A stand mixer came in very handy for putting the filling together. I gave it some time on high speed to make sure it was properly fluffy (watch the video). I took the completed pies to a class of 5th graders for their holiday party and most of the kids finished them. After just one bite, one boy exclaimed "I will have an order of 20!" He followed up with my daughter later to ensure they could be delivered after the holiday break :). At home, we put the extras to good use. The gingerbread flavor was present but not overpowering. The combination of the gingerbread cake and the cream cheese filling was light and the textures perfect. Overall, a great dessert! The doubled recipe made 28 complete whoopie pies. The cream however, was probably 50% more than what was needed. No problem, we will just make more whoopie(s)! We appreciated the video as it was instructive and a good length. Our 5th grader did not appreciate his quirky sense of humor, but then that was not the intended audience. We will be looking for more of your recipes. Thanks Chef John!

Sheila
0

Sheila

I have made these 5 times and everyone loves them and asks for the recipe I followed the recipe and they come put perfect every time thanks

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 63.4 g
  • 20%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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