Gingerbread Whoopie Pies
Gingerbread Whoopie Pies These Gingerbread whoopie pies are an eggciting twist on a classic! Whip them up and enjoy!
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Cooking tools:
- Stand mixer
- Piping bag
- Cooling rack
- Silicone baking mat
- Parchment paper
- Baking sheet
- Oven
- Sifter
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plastic wrap
- Refrigerator
- Airtight container
Ingredients
- 2 1/3 cups (292g) all-purpose flour, spooned and leveled
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup unsulphured dark molasses (not blackstrap)
- 1/4 cup hot espresso or water
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) dark brown sugar
- 1/2 cup vegetable oil
- 2 large Rosemary Farm eggs, room temperature
- 1 tsp. vanilla
- 8 oz. cream cheese, room temperature
- 1/2 cup (113 g) unsalted butter, room temperature
- 3 cups (360 g) confectioners sugar, sifted
- 1-2 tbsp. pure maple syrup (to taste)
- 1-2 tbsp. heavy cream or whole milk, as needed
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