Super soft, sweet and spicy, cake-like gingerbread whoopie pies, made with fresh ginger, sandwich a sweet marshmallow and cream cheese filling. Fantastic for Christmas baking!
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Someone let me know how it’s already the middle of December?
Wasn’t it just Halloween? I could’ve sworn it was just Halloween last week.
Last week, I gave you some awesome winter dinners. This week, it’s all about the holiday goodies. So while I already gave you some chocolate crinkle cookies to start you off, this week is going to give you all the sugar rush, honey. Starting with these gingerbread whoopie pies and ending the week with our first annual #fortheculture cookie swap with my fellow blogging friends!
I have a million different ideas for you guys, but only so many days to bring ’em during the month.
Oh well, there’s always next year. And the year after. And so on, haha.
Whoopie pies were calling out to me. They were all over my Pinterest feed, my Facebook timeline. They wouldn’t get out of my face so I knew that’s what I needed to bring y’all. And for the holiday season, these gingerbread whoopie pies are literal perfection. You get two soft, cakey cookies, first of all, and then you have a creamy marshmallow-cream-cheese filling in the middle.
It’s like a mini naked cake.
It’s like an ice cream sandwich, without the teeth sensitivity.
It’s soooo good, and I’m in love with them!
And did I mention the term ‘marshmallow-cream cheese filling’? Because it’s here. It’s real. It’s addictive; your spouse might just steal the whole bowl and you will have to make a whole new bowl of it….talking to you, Brian.
P.S. I used fresh ginger in this recipe, one because it’s what I had on hand, and two, because fresh ginger is powerful. Just half a tablespoon’s worth of fresh ginger gives the yummy, spicy bite that ground ginger just won’t give you. It’s dull in comparison by itself, so buy a little knob of fresh ginger and mince up a little. It’s worth it.
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- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
- 3/4 cup packed light brown sugar
- 8 tbsp (1 stick) unsalted butter, melted
- 1/3 cup molasses
- 1/2 tbsp fresh ginger, minced
- 1 large egg
- 1/4 cup buttermilk
- 2 tsp vanilla extract
Marshmallow-Cream Cheese Filling
- 1/3 cup (6 tbsp) unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, room temperature
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar
- Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside.
- Whisk together brown sugar, melted butter, molasses and minced ginger in a separate large bowl. Whisk in egg, buttermilk and vanilla until combined. Add dry ingredients to the wet ingredients and mix with rubber spatula just until the dough comes together and flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper. Roll dough into 1 tablespoon balls. Space dough evenly on prepared sheets, about 2 inches apart. Bake cookies on middle rack, 1 sheet at a time, until puffed and just set, about 10-12 minutes. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.
- Using electric hand mixer, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until smooth and creamy, then add marshmallow fluff. Mix until well incorporated. Beat in vanilla extract and pinch of salt.
- Spoon 1 tablespoon frosting evenly onto flat sides of half the cookies. Top with the remaining cookies, bottom sides down. Dust with powdered sugar.
- Store cookies in an airtight container in the refrigerator. Bring to room temperature before serving, or cookies will be too hard to serve.