Gingerbread Whoopie Pies – So Wrong, and Yet So Right

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Admittedly, the witch joke at the beginning of the videomay have been a little graphic, but that’s what I always think of when I hear thelegend of how these cookies supposedly got their name. As the story goes, whenthese sweet treats first made their appearance, people that tasted them were sotaken by the sheer awesomeness, that they went nuts and started running aroundshouting, “Whoopie!! Whoopie!!” 

Sure they did. This seems very exaggerated, but no matterhow they got the “whoopie” part, at least the rest of the name is not accurateeither. That’s right, not only is this cookie not a pie, this pie isn’t even acookie…it’s really a little cake. Confused? Me too, and I just wrote that.
Anyway, despite the dubious name, and the other dubiousname, at least the gingerbread part is accurate. Although, now that I thinkabout it, it’s not really a ”bread”…okay, this has to stop. With holiday cookieexchanges in full swing, the only thing I can say with certainty is that thesewhatever-they-are’s were very delicious, fun to make, and I hope you give thema try soon. Enjoy!

Ingredients for 9 to 12 finished Gingerbread Whoopie Pies(depending on the size!)10 ounces (by weight) all-purpose flour (about 2 cups of sifted flour - see note below!)1 1/4 teaspoon baking soda2 rounded teaspoons ground ginger (3 if you like it spicy)1 teaspoon cinnamon3/4 teaspoon salt1/2 cup white sugar1/2 cup dark molasses1 egg, beaten1/3 cup vegetable oil1/3 cup boiling waterBake at 350ºF or about 12 minutesFor the filling (makes extra!):1 package (8 oz) cream cheese, room temperature2 1/2 cups powdered sugar1/4 cup butter, room temperature2 tsp cream or milk1 teaspoon of vanilla extract*you can adjust texture by adding more powdered sugar ormilk

Flour portioning note: It is critical to weigh the flour for this recipe to work as seen in the video. 10 ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.  Pin It Now!