Tuesday, November 29, 2011

Gingerbread Whoopie Pies* Revisited

* I had a request for this recipe the other day, so I thought I would share it with you once again as we are headed into the perfect season for it. Enjoy!!

Okay, I lied. I know I said I was done with cookies, but really I couldn't help it and I made these. Then they were so so good that I knew I had to share. Sorry I hope you can forgive me. Though if you make these I'm sure you will.

I watched Throwdown again the other night, and when I saw it was whoopie pies I knew I would be making them the next day, and I did. I made these friday morning and they were awesome. I didn't use Bobby Flay's recipe. I used the one out of my Whoopie Pie cookbook, and it is perfect. Moist on the inside, and just a bit of crunch on the outside. Exactly what you would expect from gingerbread. I also filled mine with a cream cheese frosting, I thought it was much more classic, and it is what I would expect to find with gingerbread.

Gingerbread Whoopie Pies
From the Whoopie Pie Cookbook
1 stick unsalted butter
4 tablespoons vegetable shortening
3/4 cup buttermilk
1 egg
3/4 cup brown sugar
3/4 cup molasses
4 cups flour
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Preheat oven to 325, line baking sheets

Mix all dry ingredients together and set aside.

Cream butter, shortening and sugar in bowl until just combined, add egg and mix well, then add molasses and mix well again. Scrap down bowl as needed. Add in 1/2 of flour mixture and 1/2 of buttermilk, mix until just incorporated, add the remaining flour and buttermilk mix on low until combined then beat on medium until light and fluffy up to 5 minutes.

Using your medium cookie scoop, scoop out whoopie pies and bake for 10-12 minutes, rotating sheets half way through. Let cool completely then add filling.

Cream Cheese filling
4 tablespoons butter
4 tablespoons cream cheese
1 pound powdered sugar
1 teaspoon vanilla
heavy cream

In your mixer cream butter and cream cheese, scrap down bowl and add in sugar and vanilla, mix on low after it starts to look a bit crumbly start adding in heavy cream very slowly until it just comes together. Beat on medium until light and fluffy.

Take one cookie frost the flat side then sandwich with another one.



  1. You know I don't like baking, but these, like all of your recipes, look wonderful - I can imagine how delicious they are and yes, I'll likely try at some point. I don't have a cookie scoop... I guess just scoop some out to a medium size?



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