Gingerbread, a flavour close to my heart. If you look up at the top of the page you will see a section titled Gingerbread Houses, after you’re done here jump over and take a look! There you will find the collection of my gingerbread builds that have raised $1000’s of dollars for charity. Thanks for checking them out, I cherish the fact that with sugar and flour I can make such substantial donations during the Christmas season.
Now about these Gingerbread Whoopie Pies. They looks amazing yes?! I thought so too. I was inspired from all the Whoopie Pies showing up in my Instagram stream a couple of weeks ago from some of the amazing Canadian food bloggers I follow. They were served during a coffee break on the final day of #FBC2016 in Toronto. Due to business obligations I could not attend the conference this year but eagerly watched my social media feeds to capture as much of the action as I could. For days after the conference I was distracted by thoughts of those whoopee pies and knew I had to recreate them at home.
They turned out amazing! Soft and tender, full of traditional gingerbread flavour and a creamy buttery filling, perfection really!
I invite you to give them a try and let me know what you think! Perfect for holiday cookie trays, the quintessential side to a steamy hot cup of coffee or a mug tea, definitely a must try!
As always, thanks for stopping by. Have a fantastic rest of your day!
- 3 cups flour
- 2 teaspoons of ground ginger
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- ¼ teaspoon of freshly grated nutmeg
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ cup firmly packed dark brown sugar
- ½ cup Crosby molasses
- 1 egg
- 1 teaspoon vanilla
- ¼ cup granulated
- Buttercream Icing
- 4 cups of confectioners/icing sugar
- 1 - 2 tablespoons of milk
- pinch of cup of butter, softened
- 1 teaspoon of vanilla
- pinch of salt
- Mix all the dry ingredients except the ¼ cup of granulated sugar together in a bowl.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well.
- Gradually beat in flour mixture on low speed until well mixed.
- Roll into 1 inch balls and place on a plate.
- Refrigerate for 2 hours.
- Roll the cookie balls in the granulated sugar and place on a silpat or parchment lined cookie sheet.
- Bake 8 - 10 minutes.
- Let cool on the cookie sheet for 5 minutes.
- Remove to a cooling rack.
- While they are cooling make the buttercream icing.
- Cream the butter in the bowl of a mixer.
- Add half the confectioners sugar, 1 tablespoon of milk and the salt.
- Beat well to combine.
- Add the remaining confectioners sugar, milk and vanilla.
- Beat well until fluffy.
- If the icing appears dry add an additional table spoon of milk.
- Spread a generous amount of icing on one cookie and top it with a second creating a sandwich.
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