Ginger Molasses Whoopie Pies

This ginger molasses whoopie pie recipe is going to be a new favorite cookie recipe. It is made with chew ginger cookie and a fluffy cream cheese filling that is to die for. They are great for a special treat or a great addition to a Christmas cookie tin.

Looking for more recipes to add to your cookie tin? Try these soft gingerbread cookies, maple sugar cookies, or these delicious white chocolate cranberry cookies.

What is a Whoopie Pie?

If you’re like me when you hear the words ‘whoopie pie’ memories of your childhood come flooding back. A classic whoopie pie that is made with soft or chewy chocolate cookies with marshmallow creme as filling.

These ginger whoopie pies are the adult version of a chocolate whoopie pie. These delicious whoopie pies are made with a soft ginger cookie and an amazing and simple cream cheese frosting. Great for the holidays or just to store in your freezer for a rainy day.

Ingredients You Need for the Cookies

Here are the main ingredients that you need for the ginger cookie itself. Baking is more fussy than cooking, so be sure you have fresh ingredients.

• flour: we used a blend of all-purpose and white whole wheat flour, the perfect combination for chewy cookies!
• cloves, cinnamon, ginger: we didn’t skimp on the spices for this recipe and you shouldn’t either! I promise you’ll love every bite.
• butter: every cookie deserves a little butter and this recipe calls for an entire stick! Happy holidays ?
• coconut oil: we decided to swap out some butter for coconut oil and I just love the nuttiness it adds to these cookies!
• brown sugar: we used light brown sugar in these cookies, but I did one test using 1/2 brown sugar and 1/2 coconut sugar and it worked just fine!
• egg: unfortunately we don’t recommend skipping the egg or swapping for a flax egg. It’s much needed to get the crackly outside and soft inside.
• molasses: a little molasses goes a long way! This recipe only calls for 1/4 cup of molasses and that’s all they need to get that amazing spicy flavor a chewy texture!

Whoopie Pie Filling Ingredients

This whoopie pie filling only has 4 ingredients. Here is everything you need.

• softened butter: make sure your butter is nice and soft for the filling. If your butter isn’t soft you’ll end up with a clumpy filling.
• powdered sugar (confectioners sugar): we use powdered sugar to avoid a granulated texture to these cookies.
• softened cream cheese: oh baby, the cream cheese gives this filling a tart and creamy finish. Don’t skip it.
• pure vanilla extract: we prefer pure vanilla extract over imitation. The flavor is so much better. If you want to go the extra mile use the bean from one vanilla bean instead for a gorgeous speckle in your filling.

How to Make Whoopie Pies

1. Prepare your baking sheet. Line a baking sheet with parchment paper so it is ready for baking.
2. Cream the butter + sugar. Add the brown sugar, cubed butter, and coconut oil to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are light and fluffy– about 3 minutes. We highly recommend using a paddle attachment AND being patient as these ingredients cream. It is crucial to the success of the cookie.
3. Mix dry ingredients. While the ingredients are creaming, add all of the dry ingredients to a bowl and stir until they are incorporated. Nobody wants a clump of baking powder in a cookie.
4. Molasses + Egg time. Slowly add the molasses and egg to the creamed sugar mixture. 
5. Add the dry ingredients. After the wet ingredients are creamed add the dry ingredients to the wet ingredients until combined. Make sure you scrape the sides of the bowl to be sure that there aren’t any lingering ingredients at the bottom of the bowl.
6. Refrigerate. Refrigerate. Form the cookie batter into a ball and wrap it in plastic. Place it in the refrigerator for at least 30 minutes.
7. Preheat the oven. Preheat the oven to 350ºF.
8. Form Balls + Sugar. Next, use a tablespoon cookie scoop to scoop out the cookie dough and roll them into balls. Roll the cookie dough ball into turbinado sugar and place it on the baking sheet. Place the cookies about 3 inches apart.
9. Bake. Bake these cookies for 9-11 cookies.
10. Let the cookies cool. Let the cookies cool on a wire rack before adding the filling.

How to Make Whoopie Pie Filling

While the ginger cookies are cooling, prepare the whoopie pie filling.

To make your whoppie pie filling, use a stand mixer and a paddle attachment. Add the butter to a large bowl and beat until light and fluffy. Slowly add the powered sugar until light and fluffy.

FINALLY, you will addd the softened cream cheese at the end and beat one last time until it is as fluffy the clouds.

Assembling the Whoopie Pies

1. Place the cookies in similar sized pairs and pipe or spoon the filling onto the flat side of one cookie. Place the flat side of the other cookie on top and squeeze them together until the filling reaches the edges. 
2. Repeat with the remaining cookies. 
3. Enjoy immediately or store in an airtight container in the fridge for up to three days. 

Flavor Variations

If you want to jazz up these ginger whoopie pies we suggest making changes to the filling rather than the cookie. Below are few different flavor variations for the filling.

Make it a cream cheese filling or frosting. Add a few teaspoons of cocoa powder to the filling after you add the cream cheese. It will become chocolatey and brown.

Add mini chocolate chips. After you add the cream cheese fold in 1/4 cup of mini chocolate chips to the filling.

Berry swirl. Swirl in some raspberry jam to the filling for color and flavor.

Maple sweetness. You can make a maple filling by adding 1-2 tablespoons of maple syrup to the filling. SO yummy.

Storage

Store these whoopie pies in an airtight container in the refrigerator for up to 5 days.

Can You Freeze Whoopie Pies?

Yes, you can freeze whoopie pies. Place them on a flat surface and freeze them for 30 minutes. Then, transfer the cookies to an airtight freezer bag and freeze them for up to 3 months.