The 12 Baking Days of Christmas is a series I started in my first year of blogging. Then life got crazy with a military deployment and I wasn’t able to continue last year. But now — back by popular demand — I present to you The 12 Baking Days of Christmas 2017!
I am so excited to share my love of baking with you again this holiday season. I have created a sweet lineup of recipes that is sure to please and make your holidays extra special. Check back daily for a fresh recipe and get ready to bake, bake, bake!
Whoopie, it’s Christmas!
I think there’s no better way to start the holiday season than with a great, big whoopie — especially when it’s a gingerbread-flavored, cream-cheese-filled whoopie pie!
Soft and rich gingerbread is sandwiched together with decadent cream cheese in this festive treat. I add a dash of lemon to the filling to brighten up the heavier, complex flavors of the gingerbread.
I use a cookie scoop to drop the pies, helping to keep the tops and bottoms uniform in size. I use one heaping cookie scoop for the filling, too, creating a proportionally pleasing pie.
And it’s mmm, mmm, good to the last bite.
These Gingerbread Whoopie Pies work great with an array of other sweet treats. Put them out for guests during a holiday party like this.
Or package them up as gifts for your neighbors, teachers and friends.
However you decide, the result is a lovely treat that makes you feel “whoopie” when you bite into it. Maybe that’s how they got their name. Enjoy! — v.
The 12 Baking Days of Christmas 2017
Day 1 ❄︎︎ Gingerbread Whoopie Pies
Day 2 ❄︎ Skillet Sugar Cookies
Day 3 ❄︎ Cranberry Orange Scones
Day 4 ❄︎ White Chocolate Bark: Two Ways
Day 5 ❄︎ Rudy’s Gingerbread Loaf
Day 6 ❄︎ Homemade Cornbread
Day 7 ❄︎ Homemade Cornbread Stuffing
Day 8 ❄︎ Red Velvet Cookies
Day 9 ❄︎ Red & White Marbled Cupcakes
Day 10 ❄︎ Mini Caramel Apple Pies
Day 11 ❄︎ Make-Ahead Breakfast Casserole
Day 12 ❄︎ Christmas Checkerboard Cake
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Thank you so much for reading!
Gingerbread Whoopie Pies
Ingredients
- 1 cup all-purpose flour
- 1/4 cup + 2 Tbsp light brown sugar, packed
- 2 Tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg, beaten
- 1/4 cup unsalted butter, melted
- 2 Tbsp milk
CREAM CHEESE FILLING- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp pure vanilla extract
- 1 3/4 cups powdered sugar
- 1/2 tsp lemon zest, optional
Directions
- Step 1 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Step 2 In a large bowl, mix together flour, sugar, molasses, spices, baking soda and salt. Add the egg, melted butter and milk and mix until smooth.
- Step 3 Drop batter into balls onto prepared baking sheet about an inch apart using a small cookie scoop.
- Step 4 Bake until cookies are crisped on the edges and puffed in the center, about 12 minutes. Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.
- Step 5 For the filling: combine cream cheese, butter, vanilla extract and lemon zest in the bowl of a stand mixer and beat until light and fluffy, about 2-3 minutes. With the mixer on low, slowly add in powdered sugar. Once combined, turn the mixer to high and beat until smooth and creamy, about 2-3 minutes.
- Step 6 Drop a ball of filling onto the bottom of a cookie using a small cookie scoop. Top with another cookie, pressing down slightly to spread the filling. Repeat with remaining cookies.
- Step 7 Chill overnight or at least an hour before serving. Enjoy!
I love the addition of lemon to the filling… a perfect compliment to the gingerbread! My gram used to make the standard chocolate with vanilla filling whoopie pies and I loved them so much. I will definitely have to try this recipe. We’ve got a party coming up in a couple weeks. I better start practicing them now!
Thanks, Kathleen! I’m looking forward to hearing how you like it and how it does at your party! Enjoy!