Food & Drink

Gingerbread Whoopie Pies

December 6, 2017

I just finished flipping through the Restoration Hardware catalog; anyone who has me on their gift list this holiday, this is a good place to start 😉  Love that place!

The last 2 weeks have been a hectic shit show and I am ready for a loooong break…whatever that looks like.  Luckily Mairead had a day off from school today so we had a quiet day inside and I soaked up every minute of this easy day.  But it’s Christmastime and we are weeks away from slowing down just yet.

We got our Christmas tree this weekend; it is a real tree, it smells amazing and it is ridiculously short!  I think they cut too much off the stump after I selected it at the tree farm because for the first time in my life I didn’t need a chair to put the angel on top.  Anyone who knows me is laughing at this, anyone who doesn’t know me can laugh now because I’m only 5 feet tall.  Seriously, it’s so short.  I’m going to have to put a taller angel on top or something to make up for its small stature.

In other news, the Christmas baking has commenced!  Baking is my favorite way to spread holiday cheer.  I haven’t decided exactly what treats I will be handing out this year but these Gingerbread Whoopie Pies will likely be in the mix.  I love ginger and have a few great gingerbread recipes already, but this one is blog-worthy as well.  I didn’t have ground cloves on hand, so I ground up a few cloves in my pestle and mortar which left a bold clove taste in the cookie, but I love that and I don’t think you can do a gingerbread without it.  The icing was a little heavy on the cream cheese for my taste, but I remedied that with adding additional icing sugar.  You do what suits your tastes.

Check back soon for some more holiday recipes.  Enjoy folks!

Gingerbread Whoopie Pies



1 cup butter, softened
1 cup sugar + 2 tbsp for rolling
1/2 cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground cloves
2 eggs
4 cups all-purpose flour


8 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract


Preheat oven 350 degrees.

Line a cookie sheet with parchment paper and set aside.

Using a hand mixer, beat butter and sugar in a large mixing bowl until light and fluffy.

Mix in molasses, baking soda, ginger, cinnamon, salt, and cloves.

Add eggs and beat well.

Using a wooden spoon, mix in the flour in three parts and mix well in between additions until no flour can be seen.

Scoop spoonfuls of batter about 1-2 inch in size and roll into balls between your hands.  Next, sprinkle remaining 2 tbsp of sugar on a plate and roll cookie balls gently in the sugar, then place them on the prepared cookie sheet.  Press down gently before placing them in the oven.

Bake for 8-10 minutes or until the top no longer looks moist and the edges are lightly browned.

Allow to cool for a minute on the cookie sheet before transferring to a wire rack.

While cookies are cooling, prepare the filling.  Using a hand mixer, beat cream cheese, icing sugar, and vanilla extract until smooth.

Pipe or spoon icing on the bottom of a cookie then sandwich together with another.  Enjoy!

By Three Happy Folk

Adapted from Pinterest (if you know the original creator, please let me know!)


You Might Also Like

No Comments

Leave a Reply