Amazing 350 Cal Gingerbread Whoopie Pies

Oh, when that first chill hits the air, you know it’s time to put away the bright summer desserts and turn on the oven for something warm and spiced! There is just nothing like the smell of ginger and cloves wafting through the kitchen. I’ve spent years perfecting my recipe, and honestly, my family demands these every December. Forget those dry, crumbly gingerbread cookies you sometimes run into; we are making incredibly tender **Gingerbread Whoopie Pies With Vanilla Buttercream** today.

I remember one year when my niece was just learning to bake, and she made a huge batch of these. We didn’t even wait for them to cool before sandwiching and eating them warm. They were messy, the buttercream melted a bit, but they were pure magic. That’s the beauty of this recipe—it’s forgiving, it’s cozy, and it tastes like the holidays in every single bite.

Why You Will Love These Gingerbread Whoopie Pies With Vanilla Buttercream

Trust me, these aren’t just another cookie swap during the busy holiday season. I promise you’ll turn to this recipe year after year because it just *works* every single time. They have that perfect nostalgic charm, but they’re so much easier than rolling out dough!

• Incredibly Soft Shells: The gingerbread cookies stay wonderfully soft and cake-like, never stiff or crunchy.
• Perfect Spice Balance: You get a lovely warm punch of ginger, cinnamon, and cloves that screams ‘holiday’ without being overpowering.
• The Filling is Dreamy: That creamy, sweet homemade vanilla buttercream just melts into the spicy cookie layers. It’s the best contrast!
• Quick Assembly: Since we drop the dough, there’s no chilling or complex shaping involved. You’re eating them fast!
• They Look Stunning: Two dark, spicy domes hugging a bright white filling make them look so festive on any plate.

Essential Ingredients for Gingerbread Whoopie Pies With Vanilla Buttercream

You can’t fake flavor, especially when it comes to classic holiday spices. If you have a decently stocked pantry, you probably have most of this list already! The molasses is non-negotiable here; it gives us that deep, dark color and essential moisture that makes gingerbread so rich. Don’t skimp on the spices, either—they are the entire personality of the cookie shell!

For the Gingerbread Cookie Shells

We need to keep our dry things separate from the wet things until the very last minute. For a dozen perfect sandwiches, you’ll need:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger (make sure this is fresh!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1/4 cup milk

The butter has to be properly softened here—room temperature only, remember? If it’s cold, it won’t cream right, and if it’s melty, our cookies will spread too thin when baking.

For the Vanilla Buttercream Filling

This filling has to be thick enough to hold up but light enough to squish out perfectly when someone bites down. It’s a classic American buttercream, focused purely on vanilla goodness to balance the spice.

• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream

We only use a tiny bit of milk at the end, just enough to get that fluffy texture without making it soupy. That’s the trick!

Expert Tips for Perfect Gingerbread Whoopie Pies With Vanilla Buttercream

Baking these beautiful spiced cookies can be tricky because molasses makes the dough stickier than anything else, so you have to treat it gently. My absolute number one rule, which I learned the hard way after ruining batches, is to never, ever overmix the dry ingredients.

When you add that last bit of flour mixture to the wet ingredients, mix just until you don’t see white streaks anymore. If you keep beating it, you develop the gluten, and sad, tough gingerbread shells—not the soft, cakey ones we want! I often stop the mixer when I still see tiny pockets of flour and just finish folding those in by hand with a spatula.

Another thing—don’t try to bake them too close together on the sheet. Since this is a softer dough, they spread a little, so give them space. The parchment paper is your best friend here; if you’re going to try different baking guides, make sure your oven temperature is dialed in, especially those critical first minutes!

Finally, I always find that cooling the cookies *almost* completely before fiddling with the filling prevents sad, melted frosting disasters. Patience pays off when sandwiching these sweet and spicy treats!

Step-by-Step Instructions for Gingerbread Whoopie Pies With Vanilla Buttercream

Alright, let’s get baking! This process is so satisfying because you see the warm ginger cookies come together quickly, and then you get to make that beautiful, rich vanilla buttercream to go in the middle. Remember, speed is good when mixing the batter, but we want to be patient during the cooling phase so nothing crumbles when we make the sandwiches.

Preparing and Baking the Gingerbread Cookie Shells

First things first: get your oven fired up to 350 degrees F (175 degrees C). Line those baking sheets with parchment paper—this makes cleanup a breeze, and trust me, sticky molasses dough needs all the help it can get!

In a medium bowl, whisk together all your dry hitters: the flour, baking soda, salt, and all those wonderful spices—ginger, cinnamon, and cloves. Set that bowl aside to mingle.

Now for the wet side! In a big bowl, we cream the softened butter and brown sugar until it looks light and fluffy. You’re looking for pale yellow, not grainy. Beat in your egg until it’s all incorporated. Then, mix in the molasses and the 1/4 cup of milk. Just mix it until it barely comes together. If you are ever short on flour for a recipe like this, you can substitute with homemade cake flour, which you can learn to make here: amazing homemade cake flour substitute.

This is the critical part: gradually add your dry ingredients to the wet mixture, keeping the speed on the mixer low so you don’t overwork it! Mix only until *just* combined. Drop rounded tablespoons of that lovely batter onto your parchment, spaced about 2 inches apart so they have room to breathe. Pop them into the hot oven for 10 to 12 minutes. They look done when the edges are set. Let them sit on the hot pan for five minutes before moving them gently to a wire rack to cool completely. They need to be stone-cold before frosting, or we’ll have a melting nightmare!

Making the Smooth Vanilla Buttercream

While those cookies are cooling—got to use that time wisely!—we make the filling. Beat your half-cup of softened butter until it looks smooth and creamy. This takes a minute or two on medium speed.

Now, start adding the powdered sugar, but do it slowly, a little bit at a time, or you’ll wear sugar all over your kitchen! Once the sugar is mostly incorporated, mix in that vanilla extract and the tablespoon of milk or cream. Beat it high and fast until it’s fluffy and completely smooth. If it seems too stiff, add just a tiny splash more milk. That’s it for the filling!

Assembling Your Gingerbread Whoopie Pies With Vanilla Buttercream

Once those gingerbread shells are totally cool, the best part begins! Take one cookie and flip it flat-side up. Slather or pipe a generous dollop of that vanilla buttercream right onto the center. You want enough filling so it squishes nicely when you put the top on!

Find a matching cookie top, flip it flat-side down, and gently press it onto the filling. Try to match similar-sized cookies together; a big one glued to a tiny one always ends up looking a little wonky when you bite in! If you find any filling squishing out too much, just smooth it with a small offset spatula. They are truly ready to eat right away, but they settle in the fridge beautifully!

Ingredient Notes and Substitutions for Gingerbread Whoopie Pies With Vanilla Buttercream

I get asked about ingredients all the time, especially when people are digging through their pantries trying to make these the night before a holiday party! The good news is that these are pretty straightforward, but a few tweaks can totally change the final product, so you want to know what you’re working with.

Let’s talk molasses first, because that little jar holds all the magic. The recipe calls for standard baking molasses, which is what I always use. It gives you that perfect sweet-meets-earthy balance. If you only have blackstrap molasses on hand, you can use it, but I seriously caution you to cut that amount back by about a third. Blackstrap is quite strong and can make the cookies taste almost bitter, and frankly, it will turn them almost black!

Now, if you’re out of all-purpose flour, what can you do? Generally speaking, I recommend sticking to AP flour for standard cake-like textures, mainly because of the structure it gives. However, I’ve had readers tell me they had decent luck using a 1-to-1 gluten-free baking blend, provided they added just a smidge more moisture, like another teaspoon of milk, to compensate. If you want to try making your own cake flour substitute for different textures in the future, I highly recommend checking out this handy guide: amazing homemade cake flour substitute.

For the spices, please, please make sure your ginger isn’t ancient! Old, weak spices fade into nothing once they hit the heat. You need that vibrant pop of spice from fresh ground ginger, cinnamon, and cloves to really sing against that sweet vanilla buttercream. If you want to skip the cloves totally—I know some people find them intense—you can increase the cinnamon slightly, but those three together are what make it taste like true, cozy gingerbread!

Storage and Make-Ahead Tips for Gingerbread Whoopie Pies With Vanilla Buttercream

These gingerbread whoopie pies are an excellent make-ahead treat, which is a lifesaver during the busy holiday season when your oven is working overtime. The way you store them totally depends on whether they are filled or just the plain cookie shells. I always like to bake the shells first, which is a huge convenience!

If you are baking the shells early—say, a couple of days before the party—store them in a large, airtight container at room temperature. Make sure they are completely cool before you seal the container. If they cool down in a closed box, any trapped steam will make them soggy instead of soft, and that’s exactly what we are trying to avoid with these soft cookies!

Now, for the assembled **Gingerbread Whoopie Pies With Vanilla Buttercream**, things are a little different because of that beautiful, rich frosting we put in the middle. The frosting loves a bit of chill to firm up, but you don’t want the cookies to dry out. My family has found that you can store the assembled pies in an airtight container in the refrigerator for up to 3 days. They stay super fresh tucked away in the fridge!

If you pull them out of the fridge, let them sit on the counter for about 20 minutes before serving. That slight warmth brings the buttercream back to that perfect, creamy, slightly gooey texture, and it really wakes up those spicy ginger notes again. If you want them softer right away, remember my note about slightly underbaking the shells; that ensures maximum softness even after chilling. Honestly, they rarely last three days around here anyway!

Serving Suggestions for Your Gingerbread Whoopie Pies

Honestly, these Gingerbread Whoopie Pies With Vanilla Buttercream are such a textural and flavor powerhouse all on their own! They are pretty rich with that creamy filling, so you don’t need a huge dessert spread alongside them. They practically demand to be paired with something warm and comforting, don’t you think?

When I serve these after dinner, I almost always have a few simple beverage options out, which really make the spices pop!

• A Big Mug of Milk: This is the classic pairing for any great sandwich cookie, and it’s how my kids devour them. The cold milk cuts right through the richness of the buttercream and the deep molasses flavor. Simple perfection!
• Hot Spiced Cider: Since we are leaning hard into that cozy, spiced holiday vibe, a warm mug of apple cider brewed with cinnamon sticks is non-negotiable. The tanginess of the apple is beautiful against the warmth of the ginger in the cookie.
• Grown-Up Coffee Break: Sometimes, I make myself a special coffee when the little ones are in bed. A rich espresso drink, especially one with maple or vanilla notes, complements the filling perfectly. If you’re looking for a treat, I highly recommend trying out a cinnamon-maple-vanilla latte recipe right alongside these! That layered spice works together so well.

You could also serve them alongside a simple, slightly tart fruit platter—like sliced pears or crisp apples—to give your palate something refreshing between the rich cookie bites. But honestly, just a stack of these pies on a nice platter with some hot cider nearby, and you’ve won the dessert game!

Frequently Asked Questions About Gingerbread Whoopie Pies With Vanilla Buttercream

You have questions? I have answers! Baking always generates questions, particularly when dealing with sticky doughs or fluffy frostings. Here are the things I hear most often when people start making my favorite sandwich cookies.

Can I use baking powder instead of baking soda in these Gingerbread Whoopie Pies?

Oh, that’s a great question about leavening! You really need to stick with the baking soda in this recipe, and here’s the chemistry behind it. Baking soda is a base, and it needs an acid to react fully and give you that beautiful dome shape and soft texture. Our recipe has molasses, which is slightly acidic, and that’s what activates the soda.

If you swap in baking powder, you won’t get the same reaction, and your **gingerbread whoopie pies** will likely come out flatter and denser. Baking powder has its own acid already mixed in, so it would interact differently with the molasses, throwing off the structure we worked so hard to achieve!

How do I prevent the Vanilla Buttercream from becoming too runny?

This is all about temperature control, my friend, especially with such a rich **vanilla buttercream** filling! The main culprit for runny frosting is almost always butter that is too warm or too soft. If your butter is greasy or melted even slightly before you start, the whole thing will turn soupy once you add the sugar.

Make absolutely sure that butter is softened—meaning you can press it easily with your finger—but still cool to the touch. When you add that tablespoon of milk or cream, add it one teaspoon at a time at the very end, beating well after each addition. If it seems too thin, just add another tablespoon of powdered sugar until it firms up to that perfect, pipeable consistency. Resist the urge to add too much liquid!

What is the best way to freeze Gingerbread Whoopie Pies?

If you’re making a massive batch for a gathering, you don’t have to assemble them right away! Freezing separately is actually my preferred method.

1. Freeze the Shells: Once the gingerbread cookie shells are completely cool, lay them flat on a small baking sheet, making sure they aren’t touching. Pop that sheet into the freezer for about two hours until they are solid. Then, transfer those frozen shells into a heavy-duty zip-top freezer bag. They’ll keep well for about two months like this, and they won’t stick together!
2. Thawing: When you want to assemble them, just pull out the shells you need and let them thaw on the counter for about 30 minutes while you whip up a quick batch of fresh vanilla buttercream.

You can freeze the assembled pies too, but I don’t recommend it for long periods because the buttercream can sometimes get a slightly grainy texture when thawed next to the cookie. If you do freeze them assembled, thaw them slowly in the refrigerator overnight. That keeps the frosting from getting sweaty!

Estimated Nutritional Information for Gingerbread Whoopie Pies With Vanilla Buttercream

Okay, I always feel a tiny bit guilty giving out the nutritional facts because, let’s be honest, these are a holiday treat, not a health food! But I know some of you are tracking things, so I pulled the estimated numbers for one perfect sandwich cookie. Remember, every brand of butter, molasses, and powdered sugar is slightly different, so these are a great guideline, but they are certainly not set in stone!

When I look at these numbers, I just see the joy they bring, but if you need the specifics, here they are for one serving:

• Serving Size: 1 whoopie pie
• Calories: 350
• Sugar: 35g (Yep, we need that sugar for that fluffy buttercream!)
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Protein: 4g
• Cholesterol: 55mg

So, yes, they are rich, but they are totally worth the indulgence, especially when you make them from scratch with love. Don’t worry about the numbers too much; just enjoy that wonderful spicy gingerbread and sweet vanilla snap! If you swap out that sugar for a substitute, of course, these numbers will change, but I just haven’t had the heart to mess with the perfection of real brown sugar and powdered sugar in that buttercream!

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