Gingerbread Whoopie Pies



  • 3/4 cup unsalted butter (softened)
  • 1/2 cup dark brown sugar
  • 1/2 cup black strap molasses
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/2 cup buttermilk
  • 2 teaspoons unflavored gelatin
  • 1/2 cup cold water (divided)
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon kosher salt


  1. To prepare cookies, add butter,brown sugar and molasses to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until well blended. Add eggs and vanilla; mix until well blended. Scrape bottom and side of bowl.
  2. Whisk dry ingredients in separate bowl. Turn Mixer to Stir and add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Refrigerate 2 hours.
  3. To prepare marshmallow filling, add gelatin and 1/4 cup water to clean Mixer Bowl. Attach bowl and Wire Whip to Mixer. Let stand while preparing syrup.
  4. Combine 1/4 cup water, granulated sugar and corn syrup in small heavy-bottomed stainless steel saucepan. Cook over medium-high heat until candy thermometer registers 240°F. (Do not stir.)
  5. Preheat oven to 350°F. Turn Mixer to Speed 8. Slowly pour hot syrup into Mixer Bowl toward the side of the bowl. Whip 10 to 15 minutes or until mixture is white and fluffy.
  6. Remove cookie dough from refrigerator. Using 1-1/2 ounce scoop, portion cookies onto parchment paper-lined cookie sheet about 2 inches apart. Bake 10 to 12 minutes or until lightly browned and edges are crisp. Transfer to wire rack and cool completely. Sandwich two cookies with a big dollop of marshmallow filling.
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