Mega soft and chewy Gingerbread Whoopie Pies stuffed with luscious cream cheese frosting will be your new favorite way to devour gingerbread! And bonus, you get two cookies in one!
Can you guys believe Christmas is SO soon?! I had a gazillion holiday recipe ideas to share with you but there just isn’t enough time so I am only sharing the best of the best like these epic Gingerbread Whoopie Pies that are sure to fill your hearts and bellies with holiday cheer!
I don’t make a lot of cookies, so if I’m going to make them, they have to be worth my time. And these Gingerbread Whoopie Pies are sooo worth my/your time! This recipe is adapted from America’s Test Kitchen Magazine Christmas Cookies Issue and as I was flipping through, these immediately caught my eye because a) gingerbread, b) cream cheese filling, c) whoopie pies!!!
I love whoopie pies. Its like two reverse frosted cake-like cookies back to back so you get two cookies in one with just the right amount of filling oozing with each bite….but…….that would only be a good thing if you loved the cookies, so let me assure you – you will love these cookies. These Gingerbread Whoopie Pies are some of the softest cookies I have ever sunken my teeth into and the cinnamon, ground ginger, crystallized ginger, nutmeg, and cloves add a festive complexity of flavor that compliments the silky sweet cream cheese filling.
This recipe calls for crystallized ginger. You do NOT want to skip this! I made two batches of Gingerbread Whoopie Pies – one without crystallized ginger and upping the ground ginger and one with the crystallized ginger. The batch with just ginger powder tasted flat and bland while the batch with crystallized ginger boasted a sweet bite that complimented the sweetness of the filling. In short, adding crystallized ginger is the only way for these cookies to live up to their name “Gingerbread!”
The Cream Cheese filling is a buttery blend of sugar, butter, cream cheese and vanilla for a luscious, silky filling that will have you licking the beaters. You can pipe the filling onto half the cookies or you can simply drop it by the tablespoon and then top with the remaining cookies for adorably petite, zesty Gingerbread Whoopie Pies bursting with molasses, cinnamon and spices. Bursting with holiday cheer!
Want to try these Gingerbread Whoopie Pies?
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©Recipe adapted from America’s Test Kitchen Magazine: Christmas Cookies, Gingerbread Whoopie Pies, pg. 55
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