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Ginger Bread Whoopie Pies

Ginger Bread Whoopie Pies - OBee Credit Union in Olympia Wa

Ingredients:

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter - softened
  • 1/4 cup brown sugar - packed
  • 1 large egg
  • 3/4 cup molasses
  • 1/2 cup milk
  • 1 tsp vinegar
 


Filling:

  • 1/2 cup unsalted butter - softened
  • 2 oz cream cheese - softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 cups marshmallow cream
  • 1-3 tbsp milk
 


Directions:

  1. Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.
  2. In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. 
  3. In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg. 
  4. Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture. 
  5. Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely. 
  6. Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk. 
  7. Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving. 

Notes

Store in airtight container in fridge up to three days. 


Thanks to our friends at Le Creme De La Crumb for this great recipe!



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