The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Gingerbread Whoopie Pies are spicy-sweet, soft, and oh-so-festive. They’re just the treat to elevate your holiday baking game!
These Whoopie Pies cost around $4.88 to make. Our recipe makes twelve, which costs about $0.40 per whoopie pie.
Gingerbread Whoopie Pies
Whoopie Pies are a fun and unique dessert to bring to any party. These Gingerbread Whoopie Pies are a delicious twist on the popular cake-like cookie.
But if you have made whoopie pies before, you know they can be a little tricky to make. Getting the consistency right, not having sticky whoopie pies, and the right flavor can be somewhat overwhelming. Our Gingerbread Whoopie Pies recipe will walk you through how to make the perfect whoopie pie every single time. It will feel like we are holding your hand in the kitchen.
We have made whoopie pies hundreds of times to perfect them and make the recipe as simple as possible for you. Try this recipe for Gingerbread Whoopie Pies, and you will fall in love with the spicy-sweet sensations.
What You’ll Love About Gingerbread Whoopie Pies:
- They are a unique and delicious twist on the classic whoopie pie.
- They are perfect for the holidays but can be enjoyed all year round.
- Easy to make.
- They are sure to impress your family and friends.
Ingredients & Estimated Cost:
- 2 cups all-purpose flour – $0.24
- 1 teaspoon ground ginger – $0.24
- 1 + ⅛ teaspoon ground cinnamon – $0.05
- ¾ teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- ¼ + ⅛ teaspoon nutmeg – $0.05
- ¾ cup unsalted butter – $0.18
- ¾ cup light brown sugar – $0.42
- ¼ cup molasses – $0.83
- ¼ cup water – $0.00
- 1 large egg – $0.23
- ½ cup granulated sugar – $0.15
- 6 ounces cream cheese – $1.64
- ½ teaspoon vanilla extract – $0.23
- 1 ½ cups powdered sugar – $0.60
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in October 2023.
How To Make Gingerbread Whoopie Pies:
***For complete recipe instructions, see the recipe card below.
- First, whisk together the flour, ginger, cinnamon, baking soda, salt, and nutmeg in a large bowl.
- Then, in another bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and hot water until combined.
- Slowly mix the dry ingredients and then cover and chill the batter for at least three hours.
- Next, line the cookie sheets with parchment paper and preheat the oven to 350 degrees F.
- Use a two-tablepoon cookie scoop to divide the batter into dough balls.
- Roll the dough in granulated sugar and set them on the baking sheet.
- Bake, one sheet at a time, for ten to fourteen minutes or until set.
- Allow the baking sheets to cool for two minutes before moving to a wire rack to cool completely for about an hour.
- Next, make the filling by beating the butter, cream cheese, and vanilla in a medium bowl until light and fluffy.
- Slowly add the powdered sugar and spices and beat until smooth and creamy.
- Then, spread the filling on the flat side of the cookie and top with another cookie to form a sandwich.
- Finally, serve immediately or store in the fridge until ready to serve.
SERVE: You will want to serve these whoopie pies immediately or store them in an airtight container in the fridge until you are ready to serve.
STORE: Individually wrap the Christmas whoopie pies and store them in the fridge for 4-5 days.
FREEZE: Wrap the individual whoopie pies in plastic wrap and freeze them for three months.
THAW: Thaw overnight in the refrigerator.
Christmas Whoopie Pies Recipe FAQs:
Our recipe is a creamy, rich mixture of butter, cream cheese, vanilla extract, powdered sugar, cinnamon, and nutmeg.
Whoopie Pies are a New England dessert started in the Pennsylvania Amish community.
A whoopie pie can be considered a cross between a cake and a cookie. It has the texture of a cake, with a sweet cream filling, with the shape of a cookie. Whether you call them a cake or a cookie, we call these Gingerbread Whoopie Pies delicious!
In our experience, a few tips to help keep your whoopie pies from getting sticky include:
1. Do not overfill the whoopie pies with the filling.
2. Chill the dough for at least three hours before forming into mounds for baking.
3. If you are not serving immediately, store the whoopie pies in the fridge in an airtight container before serving.
Get Kids Involved
Ages 2-3: Have your child help you gather the utensils and ingredients needed for the recipe. This is a fantastic time to introduce them to kitchen tools and where food is kept.
Ages 4-5: Teach your child how to use a cookie scoop to scoop the dough and set it on the baking sheets. It may get messy, but it will be fun. Once they master this skill, they will be able to use it in a variety of other recipes.
Ages 6-8: Many of the measurements in this recipe are fractions. Ask your child to help measure the ingredients. This is an excellent opportunity to introduce and reinforce the concept of fractions.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Gingerbread Whoopie Pie Budget Tips
We recommend purchasing in bulk for staple pantry items like flour and sugar, as it is often more cost-effective in the long run. Especially around the holidays, when you are spending more time in the kitchen baking.
More Christmas Recipes
- Peppermint Shake
- Recipe for Ambrosia Salad
- Gingerbread House with Graham Crackers
- Cherry Salad
- Crockpot Broccoli Casserole
- Christmas Fudge Recipe
- Haystack Cookies
- Broken Glass Jello
- Cranberry Mocktail
Gingerbread Whoopie Pies
- baking sheets
- Measuring cups and spoons
- mixing bowls
- handheld mixer
- cookie scoop
- wire rack
FOR THE COOKIES:
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup molasses
- ¼ cup hot water not boiling
- 1 large egg
- ½ cup granulated sugar
FOR THE FILLING:
- ¼ cup unsalted butter softened
- 6 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- In a large bowl, whisk together flour, ginger, cinnamon, baking soda, salt and nutmeg.
- In a large bowl, cream butter and brown sugar until light and fluffy about 3 minutes.
- Beat in molasses, egg and hot water until well combined.
- Gradually add dry ingredients and mix well after each addition.
- Cover and chill the batter for at least 3 hours or up to 2 days.
PREP BAKING SHEET:
- Line cookie sheets with parchment paper or silicone mats.
- Move oven rack to the middle position.
- Preheat oven to 350 degrees F.
- Divide batter using a 2 tablespoon cookie dough scoop.
- Roll in granulated sugar and place them on the prepared cookie sheets 3 inches apart.
- Bake one cookie sheet at a time for 10-14 minutes or until set.
- Repeat with the second baking sheet and batter.
- Cool on baking sheet for 2 minutes, remove to cooling wire rack, cool completely, about 1 hour.
- Beat butter, cream cheese and vanilla in a medium bowl with a handheld mixer until light and fluffy.
- Gradually add powdered sugar and spices.
- Beat until smooth and creamy.
- Spread filling on the flat side of one cookie.
- Top with a cookie to form a sandwich.
Serve immediately or store in an airtight container in the refrigerator until ready to serve.