These Ginger Molasses Whoopie Pies are soft, chewy, and full of flavor thanks to warming flavors of nutmeg, ginger, and molasses. Then add a homemade cream cheese frosting in the middle and you’ve got yourself cookie perfection.

The Best Ginger Molasses Whoopie Pies

These soft and chewy cookies are what dreams are made of, folks. The gluten free molasses cookies are good on their own, but then add in the creamy vanilla filling and you’ve got yourself an out of this world dessert. Serve them during the holidays or bring them to your next gathering and let the compliments roll in.

What You Will Need

Ginger Molasses Cookies:

• 1-to-1 gluten-free flour – You can find this flour variety at most grocery stores.
• baking powder – Just a bit to get the perfect rise on your cookies.
• ground ginger, ground nutmeg, & ground cloves – An incredible trifecta that adds warmth and spice.
• kosher salt & ground black pepper – Salt is obvious, but pepper? It helps give your cookies just a bit more pop of warming flavors. We promise it’s good!
• butter – Is it even a cookie if there’s no butter?
• light brown sugar & granulated sugar – Pairs perfectly with the warming spices.
• dark molasses – Adds a deep, rich flavor.
• large egg – Helps to bind everything together.
• vanilla extract – Compliments the warming spices.
• granulated sugar – Just a bit extra to coat your cookies before baking.

Filling:

• cream cheese – Helps to give this frosting a smooth and creamy texture.
• butter – Helps the frosting hold its shape.
• powdered sugar – Adds a bit of light sweetness.
• vanilla extract – Just a touch for added warmth.
• ground ginger – Compliments the ginger cookies perfectly!

How To Make Ginger Molasses Whoopie Pies

Start by preheating your oven to 375 degrees F. Then place the paddle attachment to your stand mixture and add your sugars and butter. Mix until everything is well combined.

Next, add in the molasses and mix thoroughly. Then add in the egg and vanilla, followed by a good mixing

In a separate large bowl, whisk together your flour, baking powder, ground ginger, nutmeg, cloves, salt, and optional ground black pepper. Then set it aside. Now slowly add in the dry ingredients to the wet, one cup at a time until everything is fully combined and you notice a uniform texture and color throughout.

Scoop your dough out onto a piece of parchment or wax paper and wrap it up so that it’s air tight. Place your wrapped dough in the refrigerator for about an hour. Take your chilled dough out of the fridge and use a cookie scooper to get about 2 tablespoons worth of dough.

Roll it into a ball and drop it into a bowl of sugar to coat the outside.

Place each dough ball at least an inch apart on a parchment lined or silpat lined baking sheet. Place your baking sheet in the oven in the middle rack and let bake for about 10 minutes. Once baked, remove the cookies from the oven and let them stand for 5 minutes and then transfer them to a cooling rack.

While your cookies cool, start on the cream cheese frosting. Simply add all of the filling ingredients to a stand mixer and whisk them together at medium speed. Once the cookies are cool, add about 2 tablespoons of frosting to the bottom of one cookie.

Place another cookie on top and gently press them together. Repeat this process with the remaining cookies and filling until they’re all assembled. Store these delicious cookies in an airtight container on the counter for up to a week.

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