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Gingerbread Whoopie Pies

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Universal Orlando Resort
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Ingredients

Batter
  • 10 ounces all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup dark molasses
  • teaspoons ground ginger, or more to taste
  • teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 1/3 cup boiling water
  • Filling
  • cups powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1/4 cup marshmallow crème
  • 1 teaspoon vanilla extract
  • colored sprinkles, for garnish
  • 12 holiday candies, for garnish
  • Chef notes

    These gingerbread whoopie pies are so fun, seasonal and delicious. The fluffy texture of the whoopie pies and creamy filling are a lighter and smoother alternative to traditional gingerbread cookies.

    Preparation

    For the batter:

    1.

    Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.

    2.

    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.

    3.

    Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.

    4.

    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.

    For the filling:

    1.

    Beat the powdered sugar, cream cheese, butter, marshmallow crème and vanilla extract in the bowl of a stand mixer on low, until combined. Increase speed to high and beat until light and fluffy.

    2.

    Spread about 3 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies.

    3.

    Pour sprinkles across the sides of the cream filling and garnish with small holiday candies.