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.
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.