Gingersnap Whoopie Pies Recipe

Name: Gingersnap Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies:; 2 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon ground cloves; Pinch ground black pepper; 3/4 cup buttermilk; 1 teaspoon vanilla extract; 8 tablespoons (1 stick) unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 1 large egg; 3 tablespoons molasses; Filling:; 6 tablespoons unsalted butter, at room temperature; 1/2 cup confectioners' sugar; Zest of 1 lemon; 1 7.5-oz. jar marshmallow cream; 1 teaspoon vanilla extract; Pinch of salt

Servings: persons

Cookies:
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Pinch ground black pepper
3/4 cup buttermilk
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg
3 tablespoons molasses
Filling:
6 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
Zest of 1 lemon
1 7.5-oz. jar marshmallow cream
1 teaspoon vanilla extract
Pinch of salt

1
Preheat oven to 350u00b0F and line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and pepper until well combined. Stir buttermilk and vanilla in a small bowl.
2
In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add egg and molasses, beating until well combined. Reduce speed to low and beat in half of flour mixture until just combined. Beat in buttermilk mixture, then remaining flour mixture, beating until smooth. Using a small ice cream scoop or a couple of tablespoons, drop 2-tablespoonful-size mounds of batter at least 2 inches apart on baking sheets. Bake for 11 to 13 minutes, switching baking sheets from top to bottom halfway through, until cookies are puffed and spring back when lightly touched. Let cool on sheets on a wire rack for 5 minutes, then transfer cookies to racks to cool completely.
3
Make filling: In a large bowl, using an electric mixer on medium speed, beat all ingredients together until smooth, about 3 minutes. Chill bowl in refrigerator 15 minutes.
4
Spread about 2 tsp. filling on flat side of half of cookies. Press flat sides of remaining cookies onto filling.

1319

kcal

Calories

Fat

127

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 22 ingredients. The key ingredients include: Cookies:, 2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Gingersnap 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.

Gingersnap Whoopie Pies

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