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Someone holding two ginger molasses whoopie pies in their hands, stacked.

Ginger Molasses Whoopie Pies

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Enjoy the BEST ginger molasses cookies paired with creamy, homemade filling.  They’re packed with flavor, so soft and chewy, and gluten-free!  



Ginger Molasses Cookies:

  • 2 1/4 cup 1-to-1 gluten-free flour (we used Bob’s Red Mill)
  • 1 3/4 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1/4 teaspoons ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper*
  • 3/4 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup dark molasses
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar (for coating)


  • 46oz cream cheese, softened
  • 1/3 cup butter
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch of ground ginger 


Ginger Molasses Cookies:

  • In a medium sized mixing bowl whisk together flour, baking powder, ground ginger, nutmeg, cloves, salt and ground black pepper. Set aside. 
  • Using a stand mixer and the paddle attachment, combine butter, brown sugar and granulated sugar. Add molasses and mix to combine. Add egg and vanilla extract. Stir to combine. 
  • Slowly add mix in dry ingredients. 
  • Pour out onto a piece of parchment or wax paper and wrap up dough. Chill in the refrigerator for one hour. 
  • Preheat oven to 375 degrees F. 
  • Remove dough from refrigerator. Scoop out approx. 2 tablespoons of dough and roll between your hands to create a ball. Pour granulated sugar into shallow bowl. Roll each dough ball in the sugar to fully coat. Place on baking sheet at least 1 inch apart. 
  • Bake for 10 minutes, middle rack. Let sit 5 minutes on sheet and then transfer to cooling rack. 

Filling/Whoopie Pies

  1. Add Filling ingredients to a stand mixer and whisk on medium to combine. 
  2. Once cookies are cool take one cookie and add 2 tablespoons of filling to the bottom. Spread out evenly with butter knife. Place another cookie on top. Gently press together. Repeat with remaining cookies and filling. 


  • *Ground Black Pepper: no, this is not a typo 🙂 adding just *tiny* bit of ground black pepper to ginger molasses cookies just gives it an extra little pop! I promise!
  • Storage: store in an airtight container on the counter for up to a week.
  • Servings: 1 whoopie pie = 2 servings (since these are nice and big!)


  • Serving Size: 1 cookie
  • Calories: 356
  • Sugar: 28 g
  • Sodium: 61.2 mg
  • Fat: 17.4 g
  • Carbohydrates: 48.5 g
  • Protein: 2.4 g
  • Cholesterol: 59.2 mg