Gingerbread Whoopie Pies {Recipe}

Thankfully no little gingerbread people (much more PC than men) were harmed in the creation of these whoopie pies.  We cannot however confirm nor deny that no whoopie was made with the Gingerbread people during this time.   Regardless of what everything is made of, these are spectacular and a necessity for my belly.  NOW.

Coming to you from Kelsey, The Pilot’s Daughter, her recipe will have you wanting to make mad whoopie.  (the whoopie jokes NEVER get old when posting whoopie recipes). Kelsey recommends you take your time making whoopie, making these a day in advance so they’re good and moist the next day.  You can whoopie all day and night if you want to.  We won’t judge, we’ll probably just jump in and whoopie with you.

Gingerbread Whoopie Pies

adapted from Sweet Pea’s Kitchen


For the Whoopie Pies:
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup packed brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/3 cup molasses
1/4 cup vegetable oil

Filling recipe here – use filling #2


Position a rack in the center of the oven and preheat to 350°. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and nutmeg;set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.Add the egg and vanilla and beat until combined.In a two-cup measuring cup with a pour spout, whisk together sour cream, molasses, and oil.

Alternately mix the flour mixture and sour cream mixture to the batter and beat on low until incorporated, starting and ending with the flour mixture.
Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

Like what you see?  Show her some sugar…


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