Gingerbread Whoopie Pies Recipe

Name: Gingerbread Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 3/4 cup light molasses; 1/4 cup sugar; 6 tablespoons butter, melted; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1 egg; Marshmallow Filling; 6 tablespoons butter, slightly softened; 1 cup powdered sugar; 7 ounces marshmallow creme; 1 teaspoon vanilla

Servings: persons

2 cups flour
3/4 cup light molasses
1/4 cup sugar
6 tablespoons butter, melted
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 egg
Marshmallow Filling
6 tablespoons butter, slightly softened
1 cup powdered sugar
7 ounces marshmallow creme
1 teaspoon vanilla

1
Heat oven to 350u00b0.
2
Grease 2 cookie sheets.
3
In lg bowl, with spoon, mix all cookie ingredients until smooth.
4
Drop 12 heaping TBS batter 2 inches apart on each cookie sheet.
5
Bake about 12 minutes, until puffy.
6
Rotate cookie sheets between racks once.
7
Transfer to wire rack to cool.
8
Filling: In lg bowl, beat butter until smooth.
9
At low speed, beat in sugar, marshmallow creme and vanilla until blended.
10
Spread 1 rounded TBS on flat side of cookie; top with another cookie.
11
If not serving right away, store, covered in fridge.

728

kcal

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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 13 ingredients. The key ingredients include: 2 cups flour, 3/4 cup light molasses, 1/4 cup sugar, 6 tablespoons butter, melted, and more.

Yes, Gingerbread 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.

Gingerbread Whoopie Pies

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