Around the holidays, I crave spice—warm, rich, robust flavors—the kind that linger in your mouth, reminding you to try just one more, or maybe two. These ginger snap whoopie pies do just that. I’ve tucked wheat flour into the batter for added depth of flavor and a couple extra nutrients. The ginger snaps themselves are a cross between a cookie and a cake, sandwiched between an easy vanilla buttercream. They hold their shape well through the bake, making you feel like a professional. My husband swears these taste like the oatmeal cream pies of our youth. I just swear they taste good. So good you’ll need another.

Mini Gingersnap Whoopie Pies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 dozen cookies

Mini Gingersnap Whoopie Pies

Ingredients

    For the cookies:
  • 2 cups all-purpose unbleached flour
  • 2/3 cup white whole wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon cloves
  • ¼ teaspoon grated nutmeg
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup pure cane sugar
  • 1/3 cup light molasses
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the filling:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. In medium bowl, whisk together flours, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. Set aside.

In large bowl, using handheld or stand mixer, cream together butter and sugar until evenly combined. Add in molasses until incorporated. Scrape down sides of bowl and mix in heavy cream, egg and vanilla

Add dry ingredients into wet ingredients and mix until just combined. Dough will be dry but still hold together. Using 1 tablespoon scoop, drop 24 cookies on baking sheets, placing about 1-inch apart.

Bake 10 minutes. Cookies will still be soft but will firm up after cooling. Allow to cool on baking sheet 2 minutes before removing to cooling rack.

Meanwhile, make filling. Using stand or handheld mixer, whip butter in large bowl until creamy. Add powdered sugar and cream together until well incorporated. Add cream and vanilla. Continue to beat until light and fluffy.

Once cookies have cooled, generously spread filling over half of cookies (on the flat side). Use other half of cookies to top and create a sandwich. Serve or store in airtight container for up to 3 days.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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