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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

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.

Gingerbread Whoopie Pie From Nutmeg Disrupted

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!

 

5.0 from 1 reviews
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.

 

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