Gingerbread Whoopie Piesππ₯πͺ
Serves 1680 mins prep40 mins cook
These Gingerbread Whoopie Pies are the cookie of the season! Help make these for Santa. They are a cake like cookie. Filled with maple cinnamon buttercream.
0 servings
What you need

tsp table salt

tbsp maple syrup

tsp ground ginger

tsp cinnamon powder

tsp ground nutmeg

cup powdered sugar

cup flour
cup vegetable oil

tsp baking soda

cup brown sugar

tsp vanilla extract

cup water

tbsp unsalted butter

tsp ground clove

tsp baking powder

tbsp heavy cream

cup molasses
egg
Instructions
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 350Β°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.View original recipe
