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Gingerbread Whoopie Pies


Gingerbread is a perfect match for whole wheat flour, because it's impossible to tell it's been used in these moist, tender, cake-like cookies. When sandwiched around cream cheese filling with flecks of candied ginger in it, the result is a whoopie pie that brings back favorite childhood food memories.

Ingredients

Cookies

  • 3 3/4 cups King Arthur whole wheat flour, White or Traditional
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup vegetable shortening
  • 1/2 cup (1 stick) unsalted butter, soft
  • 3/4 cup brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 3/4 cup buttermilk

Filling

  • 1 (8 ounce) package cream or Neufchatel cheese
  • 3 1/2 cups glazing or confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • 1/2 cup diced crystallized ginger or ginger mini-chips

Directions

1. Preheat the oven to 375°F. Lightly grease three baking sheets, or line them with parchment paper.

2. In a medium bowl, whisk together the flour, salt, baking soda, and spices; set aside.

3. In a large mixer bowl fitted with a paddle, combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy.

4. Add the egg, beating until incorporated; stop the mixer and scrape the sides and bottom of the bowl.

5. Add half the dry ingredients, mix to combine, then mix in the molasses, the remainging dry ingredients, and the buttermilk.

6. Once the dough is made, scoop by the 1/4-cup, 6 to a baking sheet, and bake for 15 minutes, until a pick inserted in the center of each cookie comes out clean. Remove from the oven and place the pan on a rack to cool completely before removing from the baking sheet.

7. For the filling: Place the cream cheese and confectioners' sugar in a mixing bowl. Mix at low speed until the mixture begins to come together.

8. Scrape the bowl, add the vanilla, and continue mixing until the filling is smooth.

9. Add the crystallized ginger, if using, and adjust the consistency of the filling with a little milk, if needed.

10. To assemble: Spread a generous 2 tablespoons of filling on the bottom of one cookie.

11. Top with another cookie and press together gently to make the whoopie pie.

Recipe summary

Hands-on time:
40 mins. to 60 mins.
Baking time:
14 mins. to 15 mins.
Total time:
60 mins. to 1 hrs 30 mins.
Yield:
10 large pies
Rate recipe
****+
Recipe comments (2) »

Tips from our bakers

  • For a smaller snack, scoop the dough with a tablespoon scoop. The recipe will make 20 to 22 smaller whoopie pies. Bake the cookies for 12 minutes.

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Nutrition Facts
Serving Size 1 large pie, 179g
Servings Per Batch 10
Amount Per Serving
Calories 590 Calories from Fat 128
Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 48mg
Sodium 463mg
Total Carbohydrate 109g
Dietary Fiber 1g
Sugars 70g
Protein 8g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

Page:   1  
*****

06/05/2009

from

I guessed on the butter amount, too. These are delicious, what a wonderful snack. But they remind me of bran muffins. If I make these again I'll only use half whole wheat and half all-purpose flour. Yes, I used the white whole wheat! Yeah, I'll be making these again, but I will definitely opt for the smaller size.

*****

06/04/2009

Lise M. from Indiana

These were a real hit with my family - an unexpected flavor in a whoopie pie, but familiar, too! I made this recipe before the butter amount was listed in the ingredients and guessed, adding just 1/4 cup butter ( I see now that I should have added another 1/4 cup), but the cakes were still moist. This may replace the classic chocolate pie as a favorite at our house. Thanks for the new twists on this treat.

Page:   1