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Christmas is next week?
Are you all done with your Christmas shopping?
I haven’t even started.
Well, I have a couple of things checked off my list, but since we don’t exchange gifts until New Year’s Day, I have a few days left. And
to take advantage of. Lots of them. post-holiday discounts
Do you go out the day after Christmas and stock up on all discounted ribbons, Christmas decorations, and ornaments?
I plan to start doing that this year. You can get things at 50% less than what they were two days before. Wal Mart, Walgreens, and all those other
Wal people better be ready for me. And Michael’s. Can’t forget Michael’s.
Until then I am going to sit back and enjoy my delicious
Gingerbread Whoopie Pies filled with an amazing Vanilla Buttercream Filling.
I can’t believe I waited this long to try King Arthur Flour’s Gingerbread Whoopie Pies. They are incredible.
Not tootin’ my own horn or anything ;-D, but the filling I added is also amazing. Heavenly, in fact. It’s sweet, but it goes so well with the spicy, ginger cookies.
Gingerbread Whoopie Pies with Vanilla Buttercream Filling
For the Cookies
3 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup vegetable shortening
1 stick butter, softened
3/4 cup light brown sugar
1 large egg
3/4 cup molasses
3/4 cup buttermilk
For the Filling
1 stick butter
2 cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
For the Cookies
Preheat the oven to 375.
Line 3 baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, and spices; set aside.
In a large mixing bowl combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy.
Add the egg; beat until incorporated.
Add half of the flour mixture to the butter mixture and mix to combine.
Mix in the molasses, the remaining dry ingredients, and the buttermilk.
Using a spoon, drop 1 tablespoon of dough, leaving 2 inches between, on the prepared baking sheets. For bigger cookies, scoop out 1/4-cup of dough.
Bake the cookies for 12 to 15 minutes, or until a toothpick inserted in the center of the cookie comes out clean.
Remove from the oven and place the pan on a rack to cool completely.
In the meantime, make the filling.
Beat butter with mixer on high until light and fluffy, about 1 minute.
Add powdered sugar, 1/2 cup at a time, and continue to mix on low until combined.
Pour in the milk and vanilla, and beat on high until you reach desired consistency. Add more milk if necessary.
Spread frosting onto the cooled whoopie pie and place another cookie on top, and sandwich together.