GINGERBREAD WHOOPIE PIES
These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.
Provided by Chef John
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h12m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
- Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
- Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
- Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
- Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 63.4 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 371.2 mg, Sugar 41.7 g
GINGERBREAD WHOOPIE PIES
Make and share this Gingerbread Whoopie Pies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 26m
Yield 12 Whoopie Pies
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Grease 2 cookie sheets.
- In lg bowl, with spoon, mix all cookie ingredients until smooth.
- Drop 12 heaping TBS batter 2 inches apart on each cookie sheet.
- Bake about 12 minutes, until puffy.
- Rotate cookie sheets between racks once.
- Transfer to wire rack to cool.
- Filling: In lg bowl, beat butter until smooth.
- At low speed, beat in sugar, marshmallow creme and vanilla until blended.
- Spread 1 rounded TBS on flat side of cookie; top with another cookie.
- If not serving right away, store, covered in fridge.
GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED FLUFFY FROSTING
Provided by Bobby Flay
Categories dessert
Time 3h30m
Yield about 12 whoopie pies
Number Of Ingredients 33
Steps:
- For the gingerbread: Preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper and lightly spray with nonstick baking spray.
- Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside.
- Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy. Add the egg and fresh ginger and beat until combined.
- Combine the molasses and buttermilk in a measuring glass. Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined. Remove the bowl from the stand and fold in the crystallized ginger. Cover and refrigerate the batter for 20 minutes.
- Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes. Remove to a baking rack and let sit on the sheet pan for 5 minutes. Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes.
- For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat. Reduce the heat so that the water is at a bare simmer.
- In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute.
- Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes. Remove the bowl from the water and place it on the mixer stand. Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes. Add the vanilla extract and beat for 10 seconds longer. Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling.
- Place a large dollop of the filling on the center of the flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake.
- Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat. Whisk together the eggs in a small bowl and temper in the lemon juice. Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon.
- Remove from heat, whisk in the cold better and strain into a bowl. Stir in the zest, cover and refrigerate until firm and cold, about 2 hours.
LEMONY GINGERBREAD WHOOPIE PIES
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT GINGERBREAD WHOOPIE PIES
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 375*F Blend butter, sugar and egg. Scrape bowl as needed. Add molasses and mix again. In a small bowl combine baking soda and hot water. Mix well until soda is dissolved. Add soda water to butter mixture and mix. Add in salt, ginger, nutmeg and cinnamon and mix. Add in flour 1/2 cup at a time until all mixed, scraping bowl as needed. Mixture should be the consistency of a thin brownie batter. Scoop batter with a small cookie scoop onto prepared cookie sheets. Bake for 10 - 12 minutes or until soft and fluffy. Allow to cool. While cookies are cooling, make cream cheese frosting. Blend together cream cheese & butter. Add vanilla and cinnamon. Mix well. Add powdered sugar 1/2 cup at a time until all is added. Add heavy whipping cream and mix well, scraping bowl as needed. Scoop a heaping amount of frosting onto the bottom of one cookie and squish a second cookie on top. Do this to all of cookies and devour immediately!
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- Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
- Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined– or use a mixer on medium speed. (It’s a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
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