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My review
Gingerbread Whoopie Pies
66k
Chef John
"These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make."
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Ingredients
1 h 12 m servings 423Original recipe yields 12 servings (1 dozen whoopie pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
- Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
- Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
- Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
- Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
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Footnotes
- Cook's Note:
- It is critical to weigh the flour for this recipe to work as seen in the video. Ten ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
2/15/2013
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist...
Most helpful critical review
9/24/2018
Since I did not see the footnote until I was finished (It was not included in the printed copy. Next time, use an asterisk!), my batter was too runny for cookies. I poured it into an 8 X 8 pan...
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2/15/2013
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist...
12/28/2012
I watched chef John's video and followed his recipe exactly as written. Well, almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. T...
12/22/2013
I had to make these twice, I mistakenly used a measuring cup & measured out 10oz.of flour, when I reread the directions I saw the footnote from the chef, so thought I could just add the remainde...
9/24/2018
Since I did not see the footnote until I was finished (It was not included in the printed copy. Next time, use an asterisk!), my batter was too runny for cookies. I poured it into an 8 X 8 pan...
12/15/2013
Stumbled upon this recipe and I'm glad I did! They are delicious. My son has requested more. He said they are "AMAZING" ! Thank you for the recipe.
12/3/2016
They tasted fine, but they came out flat, and the dough was liquid. Never making them again.
11/7/2014
There are many varieties of whoopie pies and I’ve learned you judge whoopie pies on what you are used to. I’m still a big fan of the chocolate whoopie pie but this was nice variation for the fa...
2/24/2013
Good but don't cook for 12 min, learned the hard way on the first batch
9/18/2019
These were very good. Made exactly as written, including weighing the flour. In particular, the filling was VERY good (quite sweet, like french crepe filling - may make it for french crepes some...