Holiday Whoopie Pies

Recipe courtesy Sybil Dessau
Show: Cookies & Cocktails Episode: Cookies & Cocktails

Photo: Holiday Whoopie Pies

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 20 min
 
YIELD: 2 dozen
LEVEL: Easy

ingredients

WHOOPIE PIES:
  • 1/8 teaspoon freshly ground black pepper
  • Pinch freshly ground nutmeg
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup sorghum molasses
  • 1 teaspoon pure vanilla extract
  • 1 egg
    FROSTING:
    • 1 pound cream cheese, softened
    • 1 stick butter, softened
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    Directions

    Preheat the oven to 350 degrees F.

    Whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, salt, mustard powders, pepper and nutmeg in a large bowl. Beat the butter and sugar in a separate bowl with an electric mixer on high until light and fluffy. Add the molasses, vanilla and egg and mix on low to completely combine. Stir in the flour mixture and scrape the bottom of the bowl to release any floury bits. Stir together.

    Divide the batter into four smaller pieces, wrap in plastic wrap and refrigerate until completely firm, about 1 hour.

    Shape the dough into balls using a heaping tablespoon of dough for each. Place them on cookie sheets leaving 2 inches between each. Bake until set and puffed, 8 to 10 minutes.

    While the cookies bake, beat together the cream cheese, butter, confectioners' sugar and vanilla in a bowl with an electric mixer until smooth and creamy. Taste and add more sugar if desired to your desired sweetness.

    Cool the cookies completely on a wire rack. When cool, flip half of them over. Divide the frosting evenly among half the whoopie pies. Sandwich together with the other halves. Store at room temperature for up to 1 day or in the fridge, in layers divided by wax paper, for up to 5 days.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on December 20, 2012

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      I agree, too much frosting. It is a good thing my mother is using all the left over to frost sugar cookies. I think a quarter of the recipe would suffice.

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    • on December 22, 2011

      Flag

      So Good. I did not use the dry mustard, salt or pepper. Instead I used 1/2 teaspoon of cloves. I agree - HALF the frosting recipie. IT is way TOO much. Very good - made these for CHristmas.

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    • on December 18, 2011

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      I made these after watching Cookies and Cocktails, and they are A-MA-ZING. So moist and the gingerbread and cream cheese frosting are the perfect complements. One thing: this frosting could be halved, I've made two batches of these cookies and I'm still on the first batch of frosting...my mixing bowl was almost full of it. The frosting itself is the tastiest and simplest ever, I'm definitely going to be using this for other things. I sent this to my mom and she's already made a batch...I think this is going to be a family staple! Thanks for the recipe!

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