My friend Megan recently posted these Gingerbread Whoopie pies to her Facebook page. Of course, I emailed her right away for the recipe!
Cream Cheese Frosting:
1.5 cups confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter, softened*
4 ounces cream cheese, softened*
1 teaspoon flavoring/extract (maple, vanilla, almond – depending on what Whoopie Pies you’re making. I used maple with the Pumpkin Whoopie pies and vanilla with the Gingerbread Whoopie pies)
For the Gingerbread Cookies, she used Trader Joe’s Gingerbread Mix, but you could substitute your own favorite recipe or mix from the grocery store. Follow the directions to mix. Make sure to grease the cookie sheet and then spoon 1 tablespoon of the batter onto the sheets for each. Bake for about 30 minutes at 350 degrees.
I usually make the cream cheese frosting while the cookies are in the oven; just mix all ingredients until well combined. That way, you have time for the cookies to cool and then frost and assemble them.
*Be sure to leave the butter and cream cheese out while making the cookies so they soften, it is much easier to mix that way.
Megan puts them in the fridge to cool and then later eats with her cup of coffee!
What’s your favorite Gingerbread recipe?