Name: Gingerbread Whoopie Pies
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: Horizon Organic Heavy Whipping Cream (16 oz); SIGNATURE SELECTS Flavored Syrup, Sugar Free, Caramel; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Sugar, Organic, Powdered; Morton Iodized Salt, 26 Ounce; Argo Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Betty Crocker Gingerbread Cake and Cookie Mix; McCormick® Ground Cloves; O Organics Nutmeg, Organic, Ground; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Gold Medal All Purpose Flour with Resealable Bag; Rodelle Vanilla Extract, Gourmet; Wesson Vegetable Oil; Open Nature Eggs Brown Free Range Large; Imperial Sugar Light Brown Sugar; Cake Mate Sugar, Blue; SIGNATURE SELECTS Molasses, Original, Unsulphured

* In a medium mixing bowl combined molasses and hot water. Whisk together. Let this cool. While molasses is cooling combine all dry ingredients into a bowl and whisk together. Set aside,
* Add sugars, eggs, vegetable oil and vanilla extract to the molasses and whisk together.
* Pour molasses mix into a stand-in mixer bowl and slowly add flour. With a fitted paddle attachment combine together. Once combine cover top and put in fridge and chill for 30-40 minutes.
* Remove cookie dough from the fridge and using a small cookie scooper (about 1 tbsp) scoop out cookies onto a large baking sheet lined with parchment paper. Bake for 10 minutes. Remove and let cool for about 30 minutes.
* Make frosting by beating the butter in a stand in mixer fitted with a paddle attachment. Add powder sugar, cinnamon, maple syrup and heavy cream. Beat till smooth. Pipe frosting on the bottom of one cookie and place another cookie on top. Creating a cookie sandwich! Dust with powder sugar. Enjoy.

Gingerbread Whoopie Pies

Serves 4

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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