Ginger Cream Whoopie Pies

Behold, my favorite Christmas cookie ever. This is everything that a Christmas cookie should be, and then some. These Ginger Cream Whoopie Pies started out as cookies, with a little icing smeared on top instead of smushed between two cookies. My grandma started making them long before I ever came around. Consequently, I have been eating them every since my teeth came in. And I will continue to eat them when I’m old and don’t have any teeth – nothing but gum. Come to think of it, this is the perfect cookie for old people with no teeth. The cake-like cookie and the smooth buttercream filling practically melt in your mouth, no chewing required. But today, my grandma’s ginger cream cookies get whoopie’d!

I can’t decide which part of this cookie I love the most. The actual cookie part is delicious enough to eat on its own. It’s like two or three bites of soft, lightly spiced gingerbread cake. Buttercream icing, I could dip my finger into until the whole bowl is gone. These whoopie pies are so special because it combines those two wonderful things to make the ultimate Christmas cookie.

<2>Sweet buttercream icing sandwiched between two fluffy ginger-spiced cookies

Prep time
40 mins

Cook time
20 mins

Total time
1 hour

Makes 20 pies


For the Cookies

  • ⅓ cup vegetable shortening
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup light molasses
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ cup boiling water
  • ½ teaspoon baking soda

For the Filling

  • ¾ stick unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon whole milk
  • ½ teaspoon pure vanilla extract


For the Cookies

1. Beat the shortening and sugar in the bowl of an electric mixer on medium speed for about 2 minutes, until creamy. Add the egg and molasses and mix well to combine.

2. Whisk together the flour, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. Stir together the boiling water and baking soda in another bowl. Add the flour and water mixtures alternately to the batter, beginning and ending with the flour mixture, and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator overnight.

3. Preheat the oven to 400°F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1 inch apart. Bake for 8 to 10 minutes, until the cookies spring back when pressed gently with your finger. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.

For the Filling
1. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for about 2 minutes, until creamy. Add the milk and vanilla extract and beat until smooth.

2. Spread the filling on the flat side of half of the cookies. Place another cookie, flat side down, on top of the filling and press down gently.

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