gingerbread whoopie pies

Ingredients

• Servings: 1
• 10 ounces all-purpose flour
• 1/2 cup white sugar
• 1/2 cup dark molasses
• 2 1/2 teaspoons ground ginger, or more to taste
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg, beaten
• 1/3 cup boiling water
• filling:
• 2 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2 teaspoons heavy whipping cream, or as needed
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 12 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
• 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.
• drop dough in balls prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• bake in the preheated oven until puffed and golden, about 12 minutes. allow to cool on the pan for about 5 minutes before transferring a rack to cool completely.
• 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.
• spread about 2 teaspoons of filling the bottom of a cookie; top with another similarly sized cookie. repeat with remaining cookies. chill for 30 minutes.