Gingerbread Whoopie Pies are a delightful holiday treat with a twist! These soft, spiced cakes are sandwiched with a creamy cream cheese filling, making them a festive and indulgent dessert. Perfect for holiday parties or cozy afternoons, these whoopie pies will become a favorite seasonal tradition.
Why You'll Love These Pies
These Gingerbread Whoopie Pies combine the warm spices of gingerbread with a rich and tangy cream cheese filling. Their soft, cake-like texture makes them irresistible, and they're surprisingly easy to make. Whether for gifting or snacking, these treats are a holiday win.
Essential Ingredients For Success
- Dry Components:
- All-purpose flour: 10 oz (283g) at 70°F (21°C), protein content 10-12%
- Granulated sugar: ½ cup (100g) pure cane sugar
- Ground ginger: 2½ teaspoons (6g) fresh and aromatic
- Ground cinnamon: 1 teaspoon (2.6g) Ceylon variety preferred
- Fine sea salt: ¾ teaspoon (4.5g)
- Baking soda: 1¼ teaspoons (6g) fresh and active
- Wet Components:
- Dark molasses: ½ cup (170g) unsulphured at room temperature
- Vegetable oil: ⅓ cup (80ml) neutral flavor
- Large egg: 1 (50g) at 65°F (18°C), beaten
- Boiling water: ⅓ cup (80ml) at 212°F (100°C)
- Cream Cheese Filling:
- Cream cheese: 8 oz (227g) at 65°F (18°C), full-fat
- Unsalted butter: ¼ cup (57g) at 65°F (18°C)
- Confectioners' sugar: 2½ cups (300g) sifted
- Heavy cream: 2 teaspoons (10ml) at 40°F (4°C)
- Pure vanilla extract: 1 teaspoon (5ml)
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position rack in center. Line baking sheets with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Dry Mixture Development
- Sift flour, baking soda, and spices twice. Whisk with sugar and salt until uniform. Temperature should be 70°F (21°C).
- Wet Incorporation
- Combine molasses, oil, and egg until smooth. Add to dry ingredients. Mixture will be thick. Add boiling water in steady stream while mixing. Final batter temperature should be 75-80°F (24-27°C).
- Portioning Protocol
- Using #40 scoop (1 oz/28g), portion batter onto prepared sheets. Space 2 inches apart. Each portion should be exactly 1½ inches diameter before baking.
- Baking Specifications
- Bake 12-13 minutes until surface springs back when lightly pressed. Internal temperature should reach 200°F (93°C). Edges should be set but not darkened.
- Cooling Process
- Cool on pans 5 minutes until temperature drops to 120°F (49°C). Transfer to wire racks and cool completely to 75°F (24°C).
- Filling Development
- Beat cream cheese and butter until light (3-4 minutes). Gradually incorporate sugar. Add cream and vanilla. Mix until smooth and holds soft peaks. Final temperature should be 68-70°F (20-21°C).
- Assembly Protocol
- Match cookies of similar size. Pipe 2 tablespoons (30g) filling on flat side of one cookie. Top with second cookie. Press gently until filling reaches edges. Chill assembled pies at 40°F (4°C) for 30 minutes to set.
Tips for Success
Weigh your flour for accurate results—10 ounces by weight ensures the perfect consistency. If you're not weighing, start with 1½ cups and adjust as needed. Chilling the assembled pies helps set the filling and enhances the texture.
Storage and Make-Ahead Tips
Store whoopie pies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To freeze, wrap each pie individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
Variations and Customizations
Add a festive twist by mixing a pinch of nutmeg or cloves into the dough. Swap cream cheese filling for buttercream or marshmallow fluff for a sweeter variation. Decorate edges with sprinkles for a holiday-themed touch.
Serving Suggestions
Serve Gingerbread Whoopie Pies as a festive dessert alongside a warm cup of hot chocolate or spiced cider. They also make great edible gifts—package them in decorative boxes for a thoughtful holiday treat.
Frequently Asked Questions
- Why must I weigh the flour?
Weighing ensures proper consistency since flour can compress. If measuring by volume, start with less and adjust as needed.
- Can I make these ahead?
Yes, bake cookies ahead and store unfilled. Fill day of serving for best texture, or refrigerate filled ones up to 3 days.
- Why did my cookies spread too much?
Usually from too little flour. Weighing ingredients and proper measuring helps prevent this issue.
- Can I freeze these?
Freeze unfilled cookies up to 2 months. Fill after thawing for best results.
- How do I get even-sized cookies?
Use a cookie scoop for consistent portions, which helps them match up better when assembling.