Ginger Molasses Whoopie Pies
Published 12/14/2022 • Updated 11/5/2024
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This ginger molasses whoopie pie recipe is going to be a new favorite cookie recipe. It is made with chew ginger cookie and a fluffy cream cheese filling that is to die for. They are great for a special treat or a great addition to a Christmas cookie tin.
Looking for more recipes to add to your cookie tin? Try these soft gingerbread cookies, maple sugar cookies, or these delicious white chocolate cranberry cookies.
What is a Whoopie Pie?
If you’re like me when you hear the words ‘whoopie pie’ memories of your childhood come flooding back. A classic whoopie pie that is made with soft or chewy chocolate cookies with marshmallow creme as filling.
These ginger whoopie pies are the adult version of a chocolate whoopie pie. These delicious whoopie pies are made with a soft ginger cookie and an amazing and simple cream cheese frosting. Great for the holidays or just to store in your freezer for a rainy day.
Before you start this recipe
It is always a good idea to do a little prep before you start baking a new recipe. Here are a few tips and tricks to read through prior to mixing up your whoopie pies.
Read through the recipe. Like any recipe please read through this whoopie pie recipe before you start. This whoppie pie recipe requires some refrigeration time so you will need to plan for that.
Measure out all of your ingredients. The best way to avoid mistakes is to measure out all of your ingredients before starting. Nobody wants to be halfway through the recipe just to realize they forgot to grab molasses.
Use an electric mixer. These cookies are easiest to make with a standing mixer or a hand held electric mixer. If you try to make these by hand it will take you twice as long.
Make sure your butter is cold. This recipe calls for cold butter! Be sure the butter is cold and not room temperature. It adds to the crispy outside of these ginger cookies.
Prep your baking sheet. Line your baking sheet with parchment paper or spray it with nonstick cooking spray before starting the recipe.
Get yourself an oven thermometer. Ovens vary so much in temperature. Our 350ºF is mostly likely different than yours. Get yourself an oven thermometer to make sure your oven is at the temperature it’s supposed to be. This is the thermometer we have.
Be patient. Baking is an art. Be patient while you’re creaming the sugar and butter. Be patient while the cookie dough is firming up on the fridge. For the best cookie, follow the instructions.
Make sure you have piping tools. It is much easier to pipe the frosting into the middle of your whoopie pie if you have pipping bags and tips. Yes, a gallon bag will work, but if you’re going for looks, get yourself a simple pipping kit.
Ingredients You Need for the Cookies
Here are the main ingredients that you need for the ginger cookie itself. Baking is more fussy than cooking, so be sure you have fresh ingredients.
- flour: we used a blend of all-purpose and white whole wheat flour, the perfect combination for chewy cookies!
- cloves, cinnamon, ginger: we didn’t skimp on the spices for this recipe and you shouldn’t either! I promise you’ll love every bite.
- butter: every cookie deserves a little butter and this recipe calls for an entire stick! Happy holidays 😀
- coconut oil: we decided to swap out some butter for coconut oil and I just love the nuttiness it adds to these cookies!
- brown sugar: we used light brown sugar in these cookies, but I did one test using 1/2 brown sugar and 1/2 coconut sugar and it worked just fine!
- egg: unfortunately we don’t recommend skipping the egg or swapping for a flax egg. It’s much needed to get the crackly outside and soft inside.
- molasses: a little molasses goes a long way! This recipe only calls for 1/4 cup of molasses and that’s all they need to get that amazing spicy flavor a chewy texture!
Whoopie Pie Filling Ingredients
This whoopie pie filling only has 4 ingredients. Here is everything you need.
- softened butter: make sure your butter is nice and soft for the filling. If your butter isn’t soft you’ll end up with a clumpy filling.
- powdered sugar (confectioners sugar): we use powdered sugar to avoid a granulated texture to these cookies.
- softened cream cheese: oh baby, the cream cheese gives this filling a tart and creamy finish. Don’t skip it.
- pure vanilla extract: we prefer pure vanilla extract over imitation. The flavor is so much better. If you want to go the extra mile use the bean from one vanilla bean instead for a gorgeous speckle in your filling.
How to Make Whoopie Pies
- Prepare your baking sheet. Line a baking sheet with parchment paper so it is ready for baking.
- Cream the butter + sugar. Add the brown sugar, cubed butter, and coconut oil to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are light and fluffy– about 3 minutes. We highly recommend using a paddle attachment AND being patient as these ingredients cream. It is crucial to the success of the cookie.
- Mix dry ingredients. While the ingredients are creaming, add all of the dry ingredients to a bowl and stir until they are incorporated. Nobody wants a clump of baking powder in a cookie.
- Molasses + Egg time. Slowly add the molasses and egg to the creamed sugar mixture.
- Add the dry ingredients. After the wet ingredients are creamed add the dry ingredients to the wet ingredients until combined. Make sure you scrape the sides of the bowl to be sure that there aren’t any lingering ingredients at the bottom of the bowl.
- Refrigerate. Refrigerate. Form the cookie batter into a ball and wrap it in plastic. Place it in the refrigerator for at least 30 minutes.
- Preheat the oven. Preheat the oven to 350ºF.
- Form Balls + Sugar. Next, use a tablespoon cookie scoop to scoop out the cookie dough and roll them into balls. Roll the cookie dough ball into turbinado sugar and place it on the baking sheet. Place the cookies about 3 inches apart.
- Bake. Bake these cookies for 9-11 cookies.
- Let the cookies cool. Let the cookies cool on a wire rack before adding the filling.
why do i have to refrigerate the dough?
Refrigerating the dough prevents the cookies from overspreading and from being flat as a crisp.
If you have time, refrigerating your dough overnight will hydrate the flour in the cookie dough and leave you with a moist and chewy cookie.
How to Make Whoopie Pie Filling
While the ginger cookies are cooling, prepare the whoopie pie filling.
To make your whoppie pie filling, use a stand mixer and a paddle attachment. Add the butter to a large bowl and beat until light and fluffy. Slowly add the powered sugar until light and fluffy.
FINALLY, you will addd the softened cream cheese at the end and beat one last time until it is as fluffy the clouds.
Assembling the Whoopie Pies
- Place the cookies in similar sized pairs and pipe or spoon the filling onto the flat side of one cookie. Place the flat side of the other cookie on top and squeeze them together until the filling reaches the edges.
- Repeat with the remaining cookies.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
Flavor Variations
If you want to jazz up these ginger whoopie pies we suggest making changes to the filling rather than the cookie. Below are few different flavor variations for the filling.
- Make it a cream cheese filling or frosting. Add a few teaspoons of cocoa powder to the filling after you add the cream cheese. It will become chocolatey and brown.
- Add mini chocolate chips. After you add the cream cheese fold in 1/4 cup of mini chocolate chips to the filling.
- Berry swirl. Swirl in some raspberry jam to the filling for color and flavor.
- Maple sweetness. You can make a maple filling by adding 1-2 tablespoons of maple syrup to the filling. SO yummy.
Storage
Store these whoopie pies in an airtight container in the refrigerator for up to 5 days.
Can You Freeze Whoopie Pies?
Yes, you can freeze whoopie pies. Place them on a flat surface and freeze them for 30 minutes. Then, transfer the cookies to an airtight freezer bag and freeze them for up to 3 months.
Ginger Molasses Whoopie Pie Recipe
Ingredients
For the Cookies
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup light brown sugar
- ½ cup butter, cold and cut into ½ tablespoon cubes
- ¼ cup coconut oil, softened but not melted
- 1 large egg
- ¼ cup molasses
- ⅓ cup turbinado sugar
For the Filling
- ½ cup butter, softened
- ½ cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
Instructions
For the Cookies
- Spray a large baking sheet with nonstick baking spray or line it with parchment paper. Preheat your oven to 350F.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Add the brown sugar, cubed butter, and coconut oil to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are light and fluffy– about 3 minutes.
- Scrape down the sides of the bowl and add the egg and molasses. Mix to combine.
- With the mixer on low speed, slowly add the dry ingredients into the wet. Mix just until the dry ingredients are fully incorporated– don’t worry, the dough will be thick!
- Remove the dough from the stand mixer and form it into a ball. Wrap it with a piece of plastic wrap and then refrigerate for 30 minutes.
- Once chilled, scoop out one tablespoon sized balls and then roll them in the turbinado sugar.
- Place the dough ball on the greased baking sheet and repeat with the remaining dough. Make sure to place the dough balls at least two inches apart.
- Bake the cookies for 9-11 minutes. Then remove them from the oven and allow them to set on the baking sheet for about 3 minutes. Transfer to a cooling rack and allow them to cool completely before filling.
For the Filling
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat it on medium speed until light– about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar. Turn the mixer to medium speed again and beat until fluffy — another 30 seconds.
- Add the cream cheese and vanilla and beat until fluffy again– about 1-2 minutes. Make sure to scrape down the sides of the bowl as needed.
Assembly
- Place the cookies in similar sized pairs and pipe or spoon the filling onto the flat side of one cookie. Place the flat side of the other cookie on top and squeeze them together until the filling reaches the edges.
- Repeat with the remaining cookies.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
Tips & Notes
- Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 minutes.
- Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
- Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.
- Flour: we tested this recipe using all all-purpose flour and if you do this, you will likely need to use 1/2 – 3/4 cup more flour as all-purpose flour absorbs more fat than white whole wheat. The bake time will also change and you’ll need to add 2-3 minutes on to bake time.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Theses were so easy to make as a non-baker. We all enjoyed them as not super sweet too. I was wondering with the leftover ones (too tempting to keep around) can the rest be frozen for later? Thanks so much. Yum!
I think you mean 15 seconds for melting coconut oil not minutes. You may need a fire department if you do 15 minutes
Does this make 11 complete whoopie cookies? Meaning 22 halves or does it make 11 halves?
Hi Amy, This recipe will make 11 complete whooopie pies — so 22-24 individual cookies 🙂