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Sunday, September 20, 2015

gingerbread whoopie pies

Ingredients

  • Servings: 1
  • 10 ounces all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup dark molasses
  • 2 1/2 teaspoons ground ginger, or more to taste
  • 1 1/4 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:
  • 2 1/2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 teaspoons heavy whipping cream, or as needed
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 12 mins

  • preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
  • combine flour, 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.
  • drop dough in balls prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
  • bake in the preheated oven until puffed and golden, about 12 minutes. allow to cool on the pan for about 5 minutes before transferring a rack to cool completely.
  • beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. increase speed to high and beat until light and fluffy.
  • spread about 2 teaspoons of filling the bottom of a cookie; top with another similarly sized cookie. repeat with remaining cookies. chill for 30 minutes.

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