Ginger Molasses Whoopie Pies Recipe
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 ¼ cup 1-to-1 gluten-free flour or all-purpose flour
- 2 teaspoons ground ginger
- 1 ¾ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¾ cup butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup granulated sugar for coating
Filling:
- 4-6 ounces cream cheese softened
- ¾ cup powdered sugar
- ⅓ cup butter room temperature
- ½ teaspoon vanilla extract
- pinch of ground ginger
Instructions
- Dry Ingredients: In a medium sized mixing bowl whisk together 2 ¼ cup 1-to-1 gluten-free flour, 2 teaspoons ground ginger, 1 ¾ teaspoons baking powder, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Set aside.
- Butter Mixture: Using a stand mixer and the paddle attachment, combine ¾ cup butter, ½ cup light brown sugar and ¼ cup granulated sugar. Add ⅓ cup dark molasses and mix to combine. Add 1 large egg and 2 teaspoons vanilla extract. Stir to combine.
- Combine + Chill: Slowly mix the dry ingredients into the butter mixture. Pour dough out onto a piece of parchment or wax paper and wrap up dough. Chill in the refrigerator for one hour.
- Prep: Preheat oven to 375℉.
- Bake: Remove dough from refrigerator. Scoop out approx. 2 tablespoons of dough and roll between your hands to create a ball. Pour ⅓ cup granulated sugar in a 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 the sheet pan and then transfer to cooling rack.
- Make Filling: Add 4-6 ounces cream cheese, ¾ cup powdered sugar, ⅓ cup butter, ½ teaspoon vanilla extract, and pinch of ground ginger to a stand mixer and whisk on medium to combine.
- Build Whoopie Pies: 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!)
Nutrition
Calories: 355kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 247mg | Potassium: 182mg | Fiber: 1g | Sugar: 29g | Vitamin A: 501IU | Vitamin C: 0.003mg | Calcium: 74mg | Iron: 1mg
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