RECIPE: Gingersnap Whoopie Pies | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Gingersnap Whoopie Pies – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Gingersnap Whoopie Pies

Today is National Gingersnap Day. Treat everyone to some homemade gingersnap whoopie pies.

Crunchy gingersnaps are descendants of Lebkuchen, soft spice cookies that were probably created by Medieval monks in Franconia, Germany (the earliest written records are from 1296). The history of whoopie pies, an American creation, is much more recent—1926!

The ginger snaps themselves are a cross between a cookie and a cake, sandwiched between an easy vanilla buttercream.

This recipe is from The Faux Martha via Go Bold With Butter. Prep time is 20 minutes, cook time is 40 minutes.

RECIPE: GINGERSNAP WHOOPIE PIES

Ingredients For 12 Cookie Sandwiches
 
For The Cookies

  • 2 cups all-purpose unbleached flour
  • 2/3 cup white whole wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon cloves
  • ¼ teaspoon grated nutmeg
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup cane sugar
  • 1/3 cup light molasses
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  •  

    gingersnap-whoopie-pies-goboldwithbutter-230

    Make them for family and friends. Photo courtesy The Faux Martha.

     

    For The Filling

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  •  

    pumpkin-230
    You can buy gingerbread whoopie pies from WickedWhoopies.com.
     

    Preparation

    1. PREHEAT the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

    2. WHISK together the flours, ginger, baking soda, cinnamon, salt, cloves and nutmeg in a medium bowl. Set aside.

    3. CREAM the butter and sugar in a large bowl until evenly combined, using a handheld or stand mixer. Add the molasses and blend until incorporated. Scrape down the the sides of the bowl and mix in the cream, egg and vanilla.

    4. MIX the dry ingredients into the wet ingredients until just combined. The dough will be dry but will still hold together. Using a one-tablespoon scoop, drop 24 cookies onto baking sheets, about an inch apart.

    5. BAKE for 10 minutes. The cookies will still be soft but will firm up after cooling. Allow to cool on the baking sheet for 2 minutes before removing to a cooling rack. Meanwhile…

     

    6. MAKE the filling. Using a stand or handheld mixer, whip the butter in a large bowl until creamy. Add the powdered sugar and cream together until well incorporated. Add the cream and vanilla. Continue to beat until the filling light and fluffy.

    7. SPREAD a generous amount of filling on the flat side of half of the cooled cookies. Top with the remaining cookies to create sandwiches. Serve or store in airtight container for up to 3 days.

      




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