Name: Gingerbread Whoopie Pies🎄🥛🍪
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Yield: 16
Cuisine: American
Ingredients: O Organics Cane Sugar, Granulated, Organic; Morton Lite Salt; O Organics Maple Syrup, Organic, 100% Pure; Dorot Gardens Crushed Ginger; Badia Spices Cinnamon Powder; O Organics Nutmeg, Organic, Ground; O Organics Sugar, Organic, Powdered; Bob's Red Mill Dark Rye Flour, Organic; Bluebonnet Nutrition Vegetable Oil Sticks; Arm & Hammer Fridge-N-Freezer Baking Soda; C&H Premium Pure Cane Light Brown Sugar; Value Corner Vanilla Flavor, Imitation; Talking Rain AQA Water, 9.5 pH; Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Ground Cloves; SIGNATURE SELECTS Baking Powder, Double Acting; Lucerne Table Cream, Light; SIGNATURE SELECTS Molasses, Original, Unsulphured; Crunch Easter Flatback Egg

In a medium mixing bowl, combine molasses and hot water. Whisk together and let cool. While molasses is cooling, combine all dry ingredients into a separate bowl and whisk together. Set aside.

Add sugars, eggs, vegetable oil, and vanilla extract to the cooled molasses mixture and whisk together.

Pour the molasses mix into a stand mixer bowl and slowly add flour. With a fitted paddle attachment, combine together. Once combined, cover the top and refrigerate the dough for 30-40 minutes.

Remove cookie dough from the fridge. Using a small cookie scooper (about 1 tablespoon), scoop out cookies onto a large baking sheet lined with parchment paper. Bake for 10 minutes at 350°F. Remove and let cool for about 30 minutes.

Make the frosting by beating the softened butter in a stand mixer fitted with a paddle attachment. Add powder sugar, cinnamon, maple syrup, and heavy cream. Beat until 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 16

80 mins prep

40 mins cook

120 mins total

What you need

How to make

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