Soft Cookie Sandwiches

Soft and chewy Gingerbread Whoopie Pies add a fun spin to traditional holiday sweets! These cake-like cookies come together with smooth cream cheese filling in between, creating a mouthwatering handheld dessert. They'll quickly become your new winter tradition for gatherings or quiet nights by the fire.

What Makes These Treats Special

You'll fall for these Gingerbread Whoopie Pies with their cozy spice blend and smooth, tangy filling. The tender, pillowy texture makes them hard to put down, and you won't believe how simple they are to whip up. They're perfect for sharing or keeping all to yourself during the holiday season.

Key Components You'll Need

• Dry Components:
  • All-purpose flour: 10 oz (283g) around 70°F (21°C), with 10-12% protein
  • Pure cane sugar: ½ cup (100g) granulated type
  • Fresh ground ginger: 2½ teaspoons (6g) with strong aroma
  • Ground cinnamon: 1 teaspoon (2.6g) with Ceylon type if you can get it
  • Fine sea salt: ¾ teaspoon (4.5g)
  • Fresh baking soda: 1¼ teaspoons (6g) for proper lift
• Wet Components:
  • Unsulphured dark molasses: ½ cup (170g) at room temp
  • Neutral vegetable oil: ⅓ cup (80ml)
  • Beaten large egg: 1 (50g) at 65°F (18°C)
  • Hot boiling water: ⅓ cup (80ml) at 212°F (100°C)
• Cream Cheese Filling:
  • Full-fat cream cheese: 8 oz (227g) at 65°F (18°C)
  • Unsalted butter: ¼ cup (57g) at 65°F (18°C)
  • Sifted confectioners' sugar: 2½ cups (300g)
  • Cold heavy cream: 2 teaspoons (10ml) at 40°F (4°C)
  • Pure vanilla extract: 1 teaspoon (5ml)

Easy Baking Guide

Getting Ready

Heat your oven to 350°F (175°C), double-check with another thermometer. Put rack in middle position. Cover baking sheets with parchment paper. Room should stay between 68-72°F (20-22°C) and not too humid (under 60%).

Mixing Dry Stuff

Double-sift the flour, baking soda, and spices. Mix with sugar and salt until everything looks the same. Aim for ingredients around 70°F (21°C).

Adding Wet Ingredients

Stir together molasses, oil, and egg until they're well mixed. Pour into the dry mix. The batter will be pretty thick. Slowly add the boiling water while stirring. Finished batter should be about 75-80°F (24-27°C).

Scooping Out Cookies

Use a #40 scoop (1 oz/28g) to drop batter onto your lined sheets. Leave 2 inches between each one. Each dollop should measure about 1½ inches across before they go in the oven.

Baking Time

Bake for 12-13 minutes until they bounce back when you touch them lightly. Inside should reach 200°F (93°C). Edges should be firm but not dark.

Cooling Down

Let them sit on the pans for 5 minutes until they cool to about 120°F (49°C). Move to cooling racks until they're completely room temp at 75°F (24°C).

Making the Filling

Whip cream cheese and butter until fluffy (3-4 minutes). Slowly add sugar. Mix in cream and vanilla. Beat until smooth and forms soft peaks. Should end up around 68-70°F (20-21°C).

Putting Them Together

Pair up similar-sized cookies. Put 2 tablespoons (30g) of filling on the flat side of one cookie. Top with another cookie. Press gently so filling reaches the edges. Cool the finished pies in the fridge at 40°F (4°C) for 30 minutes.

Helpful Baking Advice

Don't forget to weigh your flour for the best results—exactly 10 ounces gives you perfect texture. If you don't have a scale, start with 1½ cups and adjust if needed. Popping the finished pies in the fridge helps the filling firm up and makes them taste even better.

Keeping Them Fresh

Keep your whoopie pies in a sealed container in the fridge for up to 5 days. Want to save them longer? They'll stay good in the freezer for 3 months. Just wrap each one in plastic and place them in a freezer container. Let them thaw in the fridge when you're ready to eat them.

Different Ways to Make Them

Try adding a tiny bit of nutmeg or cloves to the batter for extra flavor. You can swap the cream cheese filling with buttercream or marshmallow fluff if you want something sweeter. Roll the edges in colorful sprinkles to make them look more festive.

Pin it

Delightful Pairing Ideas

Enjoy your Gingerbread Whoopie Pies with a steaming mug of hot chocolate or spiced apple cider. They're also wonderful as handmade gifts—just tuck them into pretty boxes and give them to friends and family during the holidays.

Frequently Asked Questions

→ Why is weighing flour important?

It keeps your mix consistent because packed flour can change amounts. If using volume, start small and add more as needed.

→ Can I prep them early?

Sure, bake cookies early but fill same day. You can also refrigerate filled ones for up to 3 days.

→ Why did they get too flat?

Not enough flour causes spreading. Weighing your ingredients helps avoid this problem.

→ Are they freezer-friendly?

Store unfilled cookies in the freezer for 2 months. Thaw and fill when ready to serve.

→ How do I make them equal sizes?

Using a cookie scoop makes portions the same, so they pair up neatly when assembling.