Ginger Molasses Whoopie Pies
Enjoy the BEST ginger molasses cookies paired with creamy, homemade filling. They're packed with flavor, so soft and chewy, and gluten-free!
Ingredients
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
Filling:
- 4-6 oz cream cheese softened
- 1/3 cup butter
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of ground ginger
Instructions
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
- Add Filling ingredients to a stand mixer and whisk on medium to combine.
- 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.
Notes
- *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!)
Did you make this recipe?Tag @thewoodenskillet on Instagram!
