Name: Gingerbread Whoopie Pies
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 10 ounces; White sugar - ½ cup; Dark molasses - ½ cup; Ground ginger, or more to taste - 2 ½ teaspoons; Baking soda - 1 ¼ teaspoons; Ground cinnamon - 1 teaspoon; Salt - ¾ teaspoon; Vegetable oil - ⅓ cup; Egg, beaten - 1; Boiling water - ⅓ cup; Filling: - ⅓ cup; Confectioners' sugar - 2 ½ cups; Cream cheese, room temperature - 1 (8 ounce) package; Butter, room temperature - ¼ cup; Heavy whipping cream, or as needed - 2 teaspoons; Vanilla extract - 1 teaspoon

Ingredients for - Gingerbread Whoopie Pies

1. All-purpose flour 10 ounces

2. White sugar ½ cup

3. Dark molasses ½ cup

4. Ground ginger, or more to taste 2 ½ teaspoons

5. Baking soda 1 ¼ teaspoons

6. Ground cinnamon 1 teaspoon

7. Salt ¾ teaspoon

8. Vegetable oil ⅓ cup

9. Egg, beaten 1

10. Boiling water ⅓ cup

11. Filling: ⅓ cup

12. Confectioners' sugar 2 ½ cups

13. Cream cheese, room temperature 1 (8 ounce) package

14. Butter, room temperature ¼ cup

15. Heavy whipping cream, or as needed 2 teaspoons

16. Vanilla extract 1 teaspoon

How to cook deliciously - Gingerbread Whoopie Pies

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2 . Stage

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.

3 . Stage

Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.