Oh my oh my oh my are these mini gingerbread whoopie pies delicious. I made them for my husband’s birthday in mid-November because he’s partial to the taste of gingerbread over traditional birthday cake type things. And these hold a candle nicely. I don’t know why in the world I wasted that time making a “mini” version since I ate about ten in one sitting. My daughter likes these without frosting, so I’ll leave that decision up to you. You can also use store-bought frosting, buttercream frosting, or any of your favorites for the filling.
Anyone else have your mind go right to Bob Eubanks when they hear the word “whoopie”? Anyone? I can’t help it. Every time.
Recipe for Mini Gingerbread Whoopie Pies
you will need:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 1/4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 stick butter (1/2 cup), softened
2/3 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup molasses
1 cup buttermilk
Preheat oven to 350° F. Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar. Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed. Add the dry mixture and the buttermilk alternatively to blend well. Drop by teaspoonfuls on the baking trays, about 2 inches apart. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the fridge while baking trays. Let cool completely. Makes about 35 whoopie pies (or 70 cookies).
For the filling:
With a hand mixer or in a standing mixer fitted with a wire whip, blend together: 1 stick (1/2 cup) of softened butter, 1 8-ounce package of softened cream cheese, 3 cups of confectioner’s sugar and 2 teaspoons of vanilla extract.
To assemble the whoopie pies: You may spread the filling on the underside of a cookie and top with another or, fill disposable decorating bags (available at the craft store) with the filling, close tightly with a rubber band, snip off about 1/2 inch from the tip and pipe to top the cookies.
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