Ginger Cream Whoopie Pies Recipe

Name: Ginger Cream Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies; 1/3 cup vegetable shortening; 1/2 cup granulated sugar; 1 large egg; 1/2 cup light molasses; 2 cups all-purpose flour; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon kosher salt; 1/2 cup boiling water; 1/2 teaspoon baking soda; Filling; 3/4 stick unsalted butter, at room temperature; 2 cups powdered sugar; 1 tablespoon whole milk; 1/2 teaspoon pure vanilla extract

Servings: persons

Cookies
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1/2 cup light molasses
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup boiling water
1/2 teaspoon baking soda
Filling
3/4 stick unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract

1
Beat the shortening and sugar in the bowl of an electric mixer on medium speed for about 2 minutes, until creamy. Add the egg and molasses and mix well to combine.
2
Whisk together the flour, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. Stir together the boiling water and baking soda in another bowl. Add the flour and water mixtures alternately to the batter, beginning and ending with the flour mixture, and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator overnight.
3
Preheat the oven to 400u00b0F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for 8 to 10 minutes, until the cookies spring back when pressed gently with your finger. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
4
Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for about 2 minutes, until creamy. Add the milk and vanilla extract and beat until smooth.
5
Spread the filling on the flat side of half of the cookies. Place another cookie, flat side down, on top of the filling and press down gently.

1007

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cookies, 1/3 cup vegetable shortening, 1/2 cup granulated sugar, 1 large egg, and more.

Yes, Ginger Cream Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Cream Whoopie Pies

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