Gingerbread Whoopie Pies

Mega soft and chewy gingerbread whoopie Pies stuffed with delicious cream cheese frosting will be your favorite new way to devour gingerbread!  and a bonus, you get two Christmas cake in one!

This recipe calls for crystallized ginger.  You don’t want to miss this!  I made two batches of gingerbread Whoopie pies – one without the crystallized ginger and ground ginger and upping one with crystallized ginger.  A collection with only ginger powder and bland tasting while the batch with crystallized ginger sweet bites boasted that praise the sweetness of the filling.  In short, add the crystallized Ginger is the only way for a cookie to live up to the name  “Gingerbread! “


  • 1/2 tsp EACH ground ginger, nutmeg, salt
  • 1/4 teaspoon  ground cloves
  • 2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 8 tablespoon unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 cup molasses
  • 3 tablespoons crystallized ginger, finely chopped
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

Cream Cheese Filling
  • 1 1/2 cups Powdered sugar
  • 6 tablespoons unsalted butter, room temperature
  • 6 oz. cream cheese, cut into 6-8 pieces, softened
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Garnish (a must!)
  • Powdered sugar for dusting
  • Gingerbread Whoopie Pies – everyone always begs me for this recipe! Super soft gingerbread cookies stuffed with luscious cream cheese filling! You won’t be able to have just one!

  1. Whisk flour, cinnamon, ground ginger, nutmeg, cloves, salt and baking soda together in a medium bowl. Set aside.
  2. Whisk the sugar, melted butter, crystallized ginger and drops in a separate large bowl until combined. Beat the eggs, buttermilk and vanilla until combined. Add the flour mixture and stir with a rubber spatula just until the dough comes together. Cover the bowl with plastic wrap and chill for at least 1 hour to 24.
  3. Preheat the oven to 350 degrees f. line 2 baking sheets with parchment paper or nonstick mat. Roll dough into balls using 1 tablespoon less. Space balls evenly on the prepared sheets, about 2 inches apart. Bake cookies, 1 sheet at a time, until puffed and just set, 11-13 minutes. Let the cake cool on sheets for 5 minutes then transfer to wire rack to cool completely before frosting.
  4. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 2 minutes. With the mixer running, add the cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. Hit in the vanilla extract and a pinch of salt as needed.
  5. * Spoon or pipe 1 tablespoon frosting evenly to bottom (flat side) 24 cookies. Top with the remaining 24 cookies, bottom side down. Dust with powdered sugar. (Note, these cookies need to dust powdered sugar or they will not taste sweet enough).
  6. Store the cookies in an airtight container in the fridge. Bring to room temperature before serving.

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