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gingerbread whoopie pies

Gingerbread Whoopie Pies with Lemon Cream Cheese Filling

  • Author: David
  • Total Time: 45 minutes
  • Yield: 16 whoopie pies 1x

Description

These gingerbread whoopie pies feature soft, spiced cookies sandwiched with a tangy lemon cream cheese filling. They’re easy to make, perfect for holidays or any time you crave a nostalgic treat with a citrus twist.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) buttermilk, room temperature
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
  3. In a large bowl, beat softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in egg, molasses, and vanilla extract until fully combined and glossy.
  5. With mixer on low, add half the dry ingredients, then half the buttermilk, mixing gently after each addition. Repeat with remaining dry ingredients and buttermilk. Mix just until combined.
  6. Use a 1.5-tbsp cookie scoop (or two spoons) to drop mounds of dough onto the prepared sheet, spacing at least 2 inches apart.
  7. Bake for 10-12 minutes, until tops spring back lightly when touched and edges are just set.
  8. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
  9. For the filling: Beat cream cheese and butter together until smooth. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until fluffy and spreadable, about 2 minutes.
  10. Pair cookies by size. Spread or pipe about 2 tbsp of lemon cream cheese filling on the flat side of one cookie, then top with another. Gently press together.
  11. Serve at room temperature. Store leftovers in an airtight container in the refrigerator.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and cream cheese. Chill dough if too sticky. Don’t overmix after adding flour for tender cookies. Filling can be piped for a bakery look. Store filled pies in the fridge for up to 4 days, or freeze unfilled cookies for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 260
  • Sugar: 22
  • Sodium: 180
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 39
  • Fiber: 1
  • Protein: 3

Keywords: gingerbread whoopie pies, lemon cream cheese filling, holiday cookies, easy whoopie pies, gingerbread dessert, Christmas cookies, homemade whoopie pies

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Find it online: https://gurusrecipes.com/gingerbread-whoopie-pies-recipe-easy-homemade-treat-with-lemon-cream-cheese/