Gingerbread Whoopie Pies
Soft gingerbread cookies infused with warm spices and molasses, filled with a fluffy eggnog-flavored marshmallow cream. A festive and nostalgic holiday treat.
Servings
Ingredients
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream at room temperature
- ⅓ cup molasses
- ¼ cup vegetable oil
For the Eggnog Filling:
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 8 tablespoons vegetable shortening
- 1 cup marshmallow creme
- 1 tablespoon dark rum
- ¾ teaspoon ground nutmeg
- 1½ cups sifted powdered sugar
Instructions
Preheat the Oven:
- Position the oven rack in the center and preheat to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Prepare the Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and nutmeg. Set aside.
Cream the Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until just combined. Increase speed to medium and continue beating until the mixture is light and fluffy, approximately 3 minutes.
Incorporate Egg and Vanilla:
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Mix the Wet Ingredients:
- In a separate container or measuring cup, whisk together the sour cream, molasses, and vegetable oil until smooth.
Combine All Components:
- Reduce the mixer speed to low. Alternately add the flour mixture and the sour cream mixture to the bowl, beginning and ending with the dry ingredients. Mix until just incorporated.
Portion the Batter:
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing each at least 2 inches apart.
Bake the Cookies:
- Bake one sheet at a time for approximately 10 minutes, or until the cookie tops spring back when gently pressed. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Filling:
- In a clean bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until well combined. Add the marshmallow creme and beat until smooth. Add the rum, nutmeg, and powdered sugar. Beat on low to incorporate, then increase to medium speed and beat until the mixture becomes light and fluffy, approximately 3 minutes.
Assemble the Whoopie Pies:
- Pipe or spoon the filling onto the flat side of one cooled cookie, then top with a second cookie, flat side down, to create a sandwich. Repeat with the remaining cookies.
Notes
To prepare gluten-free gingerbread whoopie pies, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Confirm that all additional ingredients—particularly molasses, vanilla extract, and marshmallow creme—are certified gluten-free. The texture may vary slightly, but the flavor and festive charm remain the same.