Gingerbread whoopie pies with eggnog frosting
Your new favorite holiday cookie awaits you. These gingerbread whoopie pies with eggnog frosting are soft, delicious treat filled with holiday flavors so they're perfect to share this time of year with family and friends. It even makes an amazing gift, and most definitely deserves a spot in your Christmas cookie box.
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Ingredients
- The whoopie pies:
- 2 and ¼ cups 281g all-purpose flour (spoon & leveled)
- 2 teaspoons freshly ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 Tablespoons 90ml unsulphured dark molasses
- ¼ cup 60ml hot water
- ⅔ cup 130g granulated sugar
- ½ cup 120ml vegetable oil
- 1 large egg at room temperature
- 1 cup butter softened to room temperature
- 4 cups powdered sugar
- 6 tablespoons eggnog - try my creamy homemade eggnog recipe with generous amounts of ground ginger!
- ½ ground nutmeg
- ¼ vanilla extract
- Pinch of salt
Instructions
- Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture.- Fold everything together with a rubber spatula or wooden spoon until combined– or use a mixer on medium speed. (It’s a bit too heavy for a whisk.)
- Dough/batter is heavy and looks a bit oily.
Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Spoon or scoop mounds of batter, a scant 1 and ½ Tablespoons each, onto prepared baking sheets about 3 inches apart.
Bake the cookies for 13-15 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
To make the filling:
- In a stand mixer using the whisk attachment, beat butter until light.
Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.
Notes
Whoopie pies will stay fresh in the refrigerator for up to one week.
If you want to freeze them, bake the cookies and freeze them in a zip log bag, and make the frosting fresh while you after you thaw and bake them. They will not freeze well once they're fully assembled.
If you want to make them ahead, make the cookie dough and frosting up to two days in advance of your bake time. Bake and assemble within three days of the date you need them by.
If you want to freeze them, bake the cookies and freeze them in a zip log bag, and make the frosting fresh while you after you thaw and bake them. They will not freeze well once they're fully assembled.
If you want to make them ahead, make the cookie dough and frosting up to two days in advance of your bake time. Bake and assemble within three days of the date you need them by.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 56g
Servings: 12 whoopie pies
Calories: 297kcal