Sandwiched between the soft, cake-like cookie layers of these Easy as 1-2-3 Triple Ginger Whoopie Pies is a delicious cream cheese and orange ginger buttercream. Ground ginger, fresh grated ginger and candied ginger chips add a triple burst of warmth and flavor to these delightfully soft cookies.
This easy whoopie pie recipe comes together in no time at all. The orange ginger cream cheese buttercream can be made while the cookies are baking. Once the cookies are completely cooled, simply fill, assemble, pour yourself a glass of milk or a cup of tea and enjoy.
Jump to RecipeWhat’s a whoopie pie and should I be concerned?
Let me start by saying that you should only be concerned if you’ve never had one. Perhaps you grew up knowing whoopie pies by a different name – Moon Pies, Gobs or some other variation. In my humble opinion, whether they’re a traditional chocolate cookie with a vanilla cream filling, red velvet, pumpkin or this triple ginger version, they’re all delicious – regardless of the name.
I also find whoopie pies a bit magical. They have an uncanny ability to bring out the inner child of any one who eats them, which I find absolutely fascinating. Who couldn’t use a little more childlike joy and enthusiasm in their lives – especially when it comes to food, right?
There’s something sweet and nostalgic about holding a whoopie pie in your hand and negotiating the perfect amount of filling to cookie ratio per bite. Like an ice cream sandwich, I find there’s a fair amount of negotiation to be done around the edges with each bite as the cream filling escapes between the delicate cookie layers. I love watching how people become completely engrossed in the whoopie pie experience. It’s a thing of beauty.
Although no one is completely sure how or when whoopie pies came into existence, they seem to have their origins in the Eastern Part of the United States – specifically Maine, Pennsylvania, Massachusetts and New Hampshire. Some say they were invented by the Amish as a way to use up leftover bits of cake and buttercream. I say it’s an example of delicious genius at work.
A few simple ingredients make these Easy as 1-2-3 Triple Ginger Whoopie Pies so tender and flavorful
This easy whoopie pie recipe is loosely based upon my recipe for Easy Chewy Triple Ginger Cookies. The use of ginger in three different forms and the blend of spices is very similar, although the texture of these gingerbread whoopie pies is much softer to accommodate the filling. If you are a ginger fan, both these recipes are sure to please.
These gingerbread whoopie pies with cream cheese filling feature fresh grated ginger, candied ginger chips, ground ginger, molasses and a blend of other warm spices. The batter is quite wet and sticky, and that’s okay. The result is a soft and delicate gingerbread sandwich cookie that plays nicely with the delicate cream cheese butter cream sandwiched in between.
A common ingredient that contributes to both the overall flavor and tender texture of these gingerbread whoopie pies is buttermilk. One of the things I love about baking with buttermilk is how it works with baking soda to not only develop flavor, but produce tender baked goods.
Baking soda is 100 percent sodium bicarbonate. When you add an acid and a liquid to baking soda, the baking soda works to neutralize the acid and creates air bubbles in the process. Baking powder is a blend of baking soda and an acid (usually cream of tartar). It only requires the addition of a liquid to kick its leavening into action. Baking soda is also three times stronger than baking powder. Since I wanted a light, big lift on these gingerbread whoopie pies, I used both the baking soda and buttermilk to give them their signature soft texture.
Don’t be tempted to overbake these cookies
One of the signature characteristics of the whoopie pie is the softness of the cookie. It needs to be firm enough to hold its shape, but not gummy. It should be sufficiently soft so that all that wonderful filling doesn’t get squished out on the first bite.
The bake time on these cookies is quite short. A small scoop – equal to one tablespoon of batter – will need only 9 – 11 minutes at 325 degree F. Larger cookies – equal to approximately three tablespoons of batter – will require 14 – 15 minutes total. Trust the bake time for a perfectly soft cookie. The cookies are ready when the sides are just set, and the center is still slightly soft to the touch.
Once the cookies have been removed from the oven, it’s important to allow them to rest on the warm baking sheet for 2 minutes before using a spatula to transfer them to a baking rack or towel to finish cooling. Although the cookies are quite soft when they first come out of the oven, they will firm up as they cool. After resting for a couple minutes, they will be much easier to transfer.
While the cookies are baking and cooling, I like to use that time in between to make the cream cheese buttercream filling. Preparation of the cream cheese buttercream is quick and can easily be done between bake times on the cookies, especially if you have a stand mixer that can do all the work for you. Using the whisk attachment of a stand mixer, whip together the softened cream cheese and butter until light and fluffy with no signs of clumps. At this stage, I always like to scrape down both the sides and bottom of the mixing bowl to ensure all the ingredients are getting thoroughly mixed.
Gradually add in the powdered sugar, orange juice, zest and ground ginger on low speed until all the powdered sugar is incorporated. Scrape down the sides and bottom of the bowl one more time. Increase the speed of the mixer to medium high and continue to whip for 5 minutes until the the buttercream is light and fluffy. That’s it!
Once the cookies are completely cooled, you’re free to fill and enjoy. These delightful whoopie pies will keep for up to 5 days when stored in an airtight container in the refrigerator.
Easy as 1-2-3 Triple Ginger Whoopie Pies
Course: DessertCuisine: AmericanDifficulty: Easy14
servings30
minutes15
minutesThis recipe yields 24 small or 14 large whoopie pies. Use a small cookie scoop (1 Tbsp. of batter) for small cookies, or a medium-size scoop ( 2 1/2 Tbsp of batter) for large cookies. Bake small cookies at 325 degrees F for 9 – 11 minutes and large cookies for 14 – 15 minutes.
Ingredients
- For the ginger cookies
2 1/4 cups sifted AP Flour
1/2 tsp. salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 cup Unsalted European Style Butter, room temperature
1/4 cup brown sugar, packed
1 large egg, room temperature
2/3 cup dark molasses
1/2 cup buttermilk
1/2 tsp. fresh grated ginger or ginger paste
1/4 cup crystalized ginger chips
- For the cream cheese buttercream filling
8 ounces cream cheese, room temperature
1/2 cup European Style Butter, room temperature
2 cups powdered sugar
2 Tbsp. orange juice
1 tsp. orange zest
1/2 tsp. fresh grated ginger or ginger paste
Directions
- Preheat oven to 325 degrees F. Line a baking sheet with either parchment paper or a nonstick baking mat. Set. aside.
- Using a whisk, stir together the sifted flour, salt, baking powder, baking soda and dry spices. Set aside.
- In a large mixing bowl or stand mixer, cream together the sugar and butter over medium speed until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add the egg and and fresh ginger and mix at medium-high speed until thoroughly incorporated.
- Add the molasses until incorporated. The batter may appear a bit chunky at this point and that’s okay.
- Add half of the sifted flour mixture and mix on low speed until incorporated. Scrape down the sides and bottom of the bowl.
- Add half of the buttermilk and mix on low until incorporated. Repeat steps 6 and 7 one more time.
- Once the batter is completely mixed, scoop the batter onto a prepared baking sheet. Space the cookies two inches apart so they have enough room to spread. Bake small cookies for 9 – 11 minutes. Bake large cookies for 14 – 15 minutes. Cookies are ready when they are just set around the edges, but still somewhat soft to the touch in the center.
- Remove cookies from the oven and allow them to set on the warm tray for 2 minutes. Use a spatula to transfer the cookies to a rack or towel to finish cooling.
- Prepare the cream cheese buttercream filling
- In a large mixing bowl over medium-high speed, whip together the cream cheese and the butter until light and fluffy. Scrape down the sides and bottom of the bowl to ensure there are no lumps.
- On low speed, slowly add the powdered sugar a little at a time until incorporated.
- Add the orange juice one Tbsp. at a time, and blend until incorporated. Add the orange zest and grated ginger.
- Whip on high speed for 3 minutes until light and fluffy.
- Assemble the cookies
- Once the cookies are completely cool, pipe or use a small spatula to spread the cream cheese buttercream on the bottom of one cookie disk. Top with a second cookie disk and continue until all the cookies are filled.
- Whoopie pies will keep for up to 5 days when stored in an airtight container in the refrigerator.
Will try this with family
Thanks Felix for reaching out, and enjoy!