Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

Chef John

"These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make."
Featured in Allrecipes Magazine
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Ingredients

1 h 12 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
  3. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
  4. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
  5. Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  6. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

Footnotes

  • Cook's Note:
  • It is critical to weigh the flour for this recipe to work as seen in the video. Ten ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist...

Most helpful critical review

This was such a dissapointment the cookies came out flat as board and hard as a rock and I followed the recipe just like it said. I wanted to like this but something didn't go right.

Most helpful
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Least positive
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Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist...

I watched chef John's video and followed his recipe exactly as written. Well, almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. T...

I had to make these twice, I mistakenly used a measuring cup & measured out 10oz.of flour, when I reread the directions I saw the footnote from the chef, so thought I could just add the remainde...

Stumbled upon this recipe and I'm glad I did! They are delicious. My son has requested more. He said they are "AMAZING" ! Thank you for the recipe.

This was such a dissapointment the cookies came out flat as board and hard as a rock and I followed the recipe just like it said. I wanted to like this but something didn't go right.

There are many varieties of whoopie pies and I’ve learned you judge whoopie pies on what you are used to. I’m still a big fan of the chocolate whoopie pie but this was nice variation for the fa...

The gingerbread was a flop for me and I didn't care for the taste. The cookies didn't rise. I'm sure it was because the flour is given in pounds instead of cups and my scale may have been off.

I have made these 5 times and everyone loves them and asks for the recipe I followed the recipe and they come put perfect every time thanks

These are delicious but very much like a cookie. I would have loved for a cake like puffy whoopie pie. The filling is delicious and plentiful.

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