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Ginger Molasses Whoopie Pies

The Ultimate Ginger Molasses Whoopie Pies Recipe: A Cozy Fall & Winter Treat

  • Author: David Andersson
  • Total Time: 37 mins
  • Yield: 12 whoopie pies 1x
  • Diet: Vegetarian

Description

Ginger molasses whoopie pies are a type of sandwich cookie made from two soft, spiced cookies flavored with molasses and ginger, filled with a creamy filling in the center. The cookies are soft and slightly chewy, with a perfect balance of warmth from the ginger and sweetness from the molasses. The filling adds a luscious touch of creaminess, making each bite a heavenly experience.

Ingredients

Scale

For the Cookies:

  • 2 ¼ cups all-purpose flour

  • 2 tsp ground ginger

  • 1 ½ tsp cinnamon

  • ½ tsp ground cloves

  • ½ tsp nutmeg (optional)

  • 1 tsp baking soda

  • ½ tsp salt

  • ¾ cup (1 ½ sticks) unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup brown sugar, packed

  • 1 large egg

  • â…“ cup molasses (dark or robust for best flavor)

  • 1 tsp vanilla extract

For the Filling (Choose One):

Classic Cream Cheese Filling

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 1 ½ cups powdered sugar

  • ½ tsp vanilla extract

OR — Vanilla Marshmallow Filling (more traditional whoopie-style)

  • ½ cup unsalted butter, softened

  • 1 cup marshmallow fluff

  • 1 ¼ cups powdered sugar

  • ½ tsp vanilla extract

Instructions

1. Preheat Oven

  • Preheat to 350°F (175°C).

  • Line 2 baking sheets with parchment paper.

2. Make the Cookie Batter

  1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

  2. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

  3. Beat in the egg, then add molasses and vanilla.

  4. Gradually mix in the dry ingredients until just combined.

  5. Dough will be soft and sticky — that’s perfect!

3. Bake the Cookies

  1. Drop rounded tablespoons (or use a cookie scoop, ~1 ½ inches) onto prepared baking sheets, spacing about 2 inches apart.

  2. Bake 10–12 minutes, until edges are set and centers look puffed but soft.

  3. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Filling

  • Beat all filling ingredients together until smooth and fluffy (about 2–3 minutes).

  • Adjust sweetness or texture by adding more powdered sugar for firmness or a touch of milk for softness.

5. Assemble

  1. Pair cookies of similar size.

  2. Spread or pipe 1–2 tablespoons of filling on the flat side of one cookie.

  3. Top with another cookie and press gently to sandwich.

6. Serve & Store

  • Chill for 30 minutes before serving for the best texture.

  • Store in an airtight container:

    • Room temp: up to 2 days

    • Fridge: up to 5 days

    • Freezer: up to 2 months (wrap individually in plastic)

Notes

For an extra indulgent touch, roll the edges of the cream filling in crushed gingersnaps or sparkling sugar. These whoopie pies also taste amazing when chilled for a few hours — the flavors deepen, and the texture becomes even softer!

  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: American
  • Cuisine: Baking

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 310

Keywords: Ginger Whoopie Pies, Molasses Whoopie Pies, Soft Ginger Cookies, Fall Whoopie Pies, Whoopie Pie Recipe

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Find it online: https://recipesmaria.com/ginger-molasses-whoopie-pies-recipe/