Gingerbread Whoopie Pies
GINGERBREAD WHOOPIE PIES – INGREDIENTS:
2 1/3 cups all-purpose flour, spooned and leveled
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground allspice
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1/3 cup unsulphured dark molasses (not blackstrap)
¼ cup hot espresso or water
½ cup granulated sugar
¼ cup dark brown sugar
½ cup vegetable oil
2 Large EGGS, room temperature
1 tsp. vanilla
GINGERBREAD WHOOPIE PIES – DIRECTIONS:
1.) Whisk together dry ingredients and set aside.
2.) Stir together hot espresso and molasses to the bowl of a stand mixer. Let cool for 5 minutes.
3.) Add the sugars, oil, eggs and vanilla. Use the whisk attachment to mix for one minute.
4.) Switch to the paddle attachment and add the dry ingredients in two additions. Mix until just barely combined. Do not over mix the batter.
5.) Cover and chill for 30 minutes.
6.) Preheat the oven to 350°F. Line two baking sheets with parchment or use a silicone baking mat.
7.) Scoop 1 1/2 to 2 tablespoons of batter onto the prepared cookie sheets, three inches apart. Bake for 10-11 minutes. Remove from the oven and cool completely before adding frosting.
MAPLE CREAM CHEESE FILLING – INGREDIENTS:
8 oz. cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
1-2 Tbsp. pure maple syrup (to taste)
1-2 Tbsp. heavy cream or whole milk, as needed