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 post-holiday discounts to take advantage of. Lots of them.
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.