Gingerbread Whoopie Pies
Get a big glass of milk and sit down and relax! These whoopies are sure to be on your favorite list for a long time to come! Keep this recipe handy because you're going to be making them all the time!
Equipment
- electric mixer
- baking sheet
- piping bag
- piping tip
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/4 cup sugar for rolling cookies in before baking
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper,
- In the bowl of a stand mixer fitted with a paddle attachment, cream 3/4 softened butter and 1 cup brown sugar 1 minute, or until fluffy. Add in one egg and beat until smooth. Mix in 1/4 cup molasses until combined.
- In a medium bowl, sift or whisk 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/4 teaspoon salt. Mix into the butter mixture with a spoon just until combined, being careful not to overmix. Cover and chill 10 to 15 minutes.
- Place 1/4 cup granulated sugar into a shallow bowl. Using a medium cookie scoop (or about 1 1/2 Tablespoons), roll the cookie dough into a ball. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
- Bake 8 to 10 minutes. Let cool on the sheet 5 minutes before transferring to a cooling rack to cool completely. Tip: If your cookies aren’t cracking as much as you’d like, bang the pan on the stove right after they come out of the oven to crack the cookies. They will settle as they cool.