Gingerbread Whoopie Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: baked
Serves: 14
Ingredients
  • 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
Instructions
  1. Mix all the dry ingredients except the ¼ cup of granulated sugar together in a bowl.
  2. 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.
  3. Gradually beat in flour mixture on low speed until well mixed.
  4. Roll into 1 inch balls and place on a plate.
  5. Refrigerate for 2 hours.
  6. Roll the cookie balls in the granulated sugar and place on a silpat or parchment lined cookie sheet.
  7. Bake 8 - 10 minutes.
  8. Let cool on the cookie sheet for 5 minutes.
  9. Remove to a cooling rack.
  10. While they are cooling make the buttercream icing.
  11. Cream the butter in the bowl of a mixer.
  12. Add half the confectioners sugar, 1 tablespoon of milk and the salt.
  13. Beat well to combine.
  14. Add the remaining confectioners sugar, milk and vanilla.
  15. Beat well until fluffy.
  16. If the icing appears dry add an additional table spoon of milk.
  17. Spread a generous amount of icing on one cookie and top it with a second creating a sandwich.
Recipe by Nutmeg Disrupted at http://nutmegdisrupted.com/gingerbread-whoopie-pies/