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Ginger Molasses Whoopie Pies

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Cozy ginger molasses whoopie pies with soft spiced cakes and creamy vanilla filling, perfect for comforting desserts and festive occasions.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g), sifted
  • 1 ½ teaspoons baking soda (6 g)
  • 2 teaspoons ground ginger (4 g)
  • 1 teaspoon ground cinnamon (2.6 g)
  • ½ teaspoon ground cloves (1 g)
  • ½ teaspoon salt (3 g)
  • ½ cup unsalted butter (113 g), softened
  • 1 cup granulated sugar (200 g)
  • 1 large egg, room temperature
  • ½ cup molasses (160 g), dark
  • ½ cup hot water (120 ml)
  • ½ cup unsalted butter (113 g), softened (for filling)
  • 2 cups powdered sugar (240 g), sifted
  • 1 ½ teaspoons vanilla extract (7.5 ml)
  • ⅓ cup marshmallow fluff (100 g), optional but recommended
  • 1 to 2 tablespoons heavy cream (15–30 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg until combined, then add molasses and mix well.
  5. Alternately add the dry ingredients and hot water to the wet mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes until edges are set but centers are still slightly soft.
  8. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. For the filling, beat softened butter until smooth. Gradually add powdered sugar and beat until fluffy.
  10. Add vanilla extract and marshmallow fluff, beating until creamy. Add heavy cream as needed to reach spreading consistency.
  11. Pair cookies of similar size and spread or pipe filling onto one cookie, then sandwich with the other. Press lightly to spread filling evenly.
  12. Optional: Chill assembled whoopie pies for 30 minutes before serving. Store in refrigerator up to 3 days or freeze up to 2 months.

Notes

Do not overmix the batter to keep cakes tender. Use room temperature eggs and butter for better texture. Measure flour carefully to avoid dryness. Baking time is short; remove when edges are set but centers are soft. For fluffier filling, beat butter and sugar well and add heavy cream gradually to adjust consistency. Chill assembled pies for best flavor melding. Variations include adding cocoa powder for chocolate twist or using gluten-free flour for dietary needs.

Nutrition

Keywords: ginger molasses whoopie pies, ginger dessert, molasses cookies, cozy dessert, holiday treats, vanilla filling, spiced cakes

Find it online: https://leilameals.com/ginger-molasses-whoopie-pies-recipe-easy-homemade-cozy-dessert-idea/