I’m not quite ready to admit that Christmas Day has passed, and I know a lot of people are still celebrating and baking and otherwise making merry this week – so I figured, why not share one more holiday-appropriate recipe? This is one of my favorites, for Christmas or any time of the year, really – gingerbread whoopie pies! A spicy, yummy cross between a cookie and a cupcake with loads of frosting inside. DELISH!
Whoopie pie ingredients (by King Arthur Flour)
3 3/4 cups white or whole wheat flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 cup vegetable shortening
1/2 cup unsalted butter, soft (or for a nondairy whoopie, use Earth Balance margarine)
3/4 cup brown sugar
1 large egg
3/4 cup molasses
3/4 cup buttermilk (or for a nondairy whoopie, make “buttermilk” using 3/4 cup soy milk and 1 tsp lemon juice)
Whoopie pie instructions
Preheat the oven to 375°F. In a medium bowl, whisk together the flour, salt, baking soda, and spices; set aside.
In a large bowl, combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy. Add the egg, beating until incorporated.
Add half the dry ingredients, mix to combine, then mix in the molasses, the remainging dry ingredients, and the buttermilk.
Scoop the dough onto a baking sheet lined with parchment paper using a 1/4 cup measuring cup. You’ll be able to fit 6 to a sheet. (Optional added touch: Sprinkle the top of the cookies with coarse sugar, like in the picture.)
Bake for 13-15 minutes, until a pick inserted in the center of each cookie comes out clean. Remove from the oven and place the pan on a rack to cool completely before removing from the baking sheet.
For the icing in the middle, I like a traditional buttercream filling and that’s what’s pictured above. If you’d like something fluffier, though, check out this recipe by McCormick that starts with marshmallow cream. You really can’t lose either way. Enjoy!! : )