Gingerbread Whoopie Pies with Vanilla Buttercream Filling
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1/4 cup molasses
- 1 egg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Instructions:
Warm your oven up to 350F 175C and put parchment paper on two baking sheets
The flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt should all be mixed together in a medium-sized bowl
Put away
In a different large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and light
Mix the molasses and egg into the butter and sugar, making sure to beat well after each addition
Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often
Start with the dry ingredients and end with the buttermilk
Don't mix any further than that
Add the vanilla extract and mix well
Put tablespoon-sized amounts of the batter on the baking sheets that have been prepared, leaving room between them so they can spread out while they bake
After the oven is hot, bake the cookies for 10 to 12 minutes, or until they bounce back when you touch them lightly
After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way
Get the Vanilla Buttercream Filling ready while the cookies cool
Once the cookies are completely cool, put a lot of Vanilla Buttercream Filling on one of the flat sides of one of them and then put another cookie on top of it, flat side down
To make your Gingerbread Whoopie Pies, repeat with the rest of the cookies
Serve and have fun!
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