Molasses Ginger Whoopie Pies With Ginger/Tangerine Buttercream
Whoopie Pies
This is an unofficial Bake Together with Abby Dodge, it came about after an email to Abby from the great Greg Patent author of many wonderful cookbooks including one of my favorites Baking In America you should also visit his blog The Baking Wizard (aptly named) for some great baking tips and wonderful recipes. Greg was excited about Abby’s Bake Together concept and had made his variation of her delicious Whoopie Pie recipe in her newly released cookbook Mini Treats And Handheld Sweets. she let us all know that if we wanted to we could do the same and make a variation of the recipe.
Whoopie!
Molasses Ginger Whoopie Pies With Ginger Tangerine Cream Cheese Butter Cream
Makes 24 filled whoopie pies
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, softened
1/2 cup granulated sugar +1/2 cup dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract (Abby used 1 1/2 tsp vanilla extract or paste)
1/2 cup buttermilk, at room temperature minus 1 tbs
1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line three cookie sheets with parchment or nonstick baking liners.
2. Whisk the flour, baking powder, baking soda, spices and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugars in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Stir molasses into buttermilk and add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.
3. Using a 1-tablespoon mini scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until a pick inserted in the center of one whoopie comes out clean, 9 to 11 minutes. Move the sheet to a cooling rack, let the whoopies sit for 10 minutes, and then transfer them to a rack to cool completely.
Make the filling
Assemble the whoopie pies
Turn half of the cooled whoopies over so they are flat side up. Spoon a slightly rounded 1 tablespoon of the filling onto the center of each whoopie. Top with the remaining whoopies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Roll the edges of the whoopie pies in colored sprinkles, if desired. Whoopies can be served immediately, chilled for 30 minutes or refrigerated up to 2 days. They are best when served slightly chilled.
apuginthekitchen 
These look so good, and even though I love molasses cookies in all its forms, I think I could easily sit down and just eat the filling you’ve served up here! Do you deliver?
LOL, I would gladly send you some whoopies, if I could figure out how to keep it cold. Thank you so much, the buttercream is wonderful it would be fantastic also on a carrot cake,
Ooh la la. I like the sound of these. And the idea the buttercream going with carrot cake. Yum.
Thank you so much, that buttercream is wonderful and goes so nicely with the spiced whoopie but yes with carrot cake it would be amazing,
Ah, whoopie pies. Absolutely delicious.
I remember when they first came to bakeries in England and everyone went mad.
A ginger one would be even more delicious, take off some of that sickliness.
Great use of flavours 🙂
Thank you so much, I ate whoopie pies as a child but they were always commercially made, I love the ginger and tangerine in these with the somewhat spicy cookie. Thanks again.
What a great variation! Bring me some….pleeeaaase!!!
Oh my, I feel like I just met a rock star. Thank you so much, I would gladly bring you some.
You always come up with the something unique or special or just a bit different and I love that about you and your recipes!! 🙂
Thank you so much for that, I try to think outside the box but not too far outside.
These sound fantastic Suzanne! Love your ginger molasses combination plus the tangerine filling. Wonderful!!
Thanks so much, it is a really nice combination, I love tangerine and ginger.
This looks absolutely delicious – the flavor combinations sound perfect! You have inspired me to try whoopie pies, which I have never done! Lovely post
Thank you, I hadn’t had a whoopie pie since I was a kid and those were not homemade. They are such a nice treat.
Oh goodness Suzanne! I’m laying here catching up on my iPad and salivating over these. I love ginger, love molasses and then turning it into a Whoopie?! Oh yes, I’ll take 2 please!! I need to come up with a vegan whoope pie! Yum! 🙂
Would love to see a vegan spin on a whoopie pie, Thank you so much.
Yummy! What an inventive and tasty recipe! As a southerner, I was raised on Moon Pies and RC Cola. This is surely an improvement!
Yes Moon Pies and RC, I remember that. Thanks so much, I do love a good moon pie!!
:-). Me too!
you had me at that tangy, fruity buttercream! that cream mushed between 2 cookies is killing me…lol!
and thanks for sharing those blogs. Looking forward to checking them out 🙂
Thank you so much, I gave them away except for one, it killed me too!!
You are the best when thinking of fresh ideas! Ginger whoopie pies.., awesome!! And then you add a ginger butter cream with zest from a tangerine.., double whoopie whammy awesome!! Love it 🙂
Thanks so much, I love a challenge! It really is good and the tangerine with the ginger is a great combination.
What an interesting flavor combo for whoopie pies! I bet they tasted great!
They did, thank you so much. It really is very similar in flavor to a molasses spice cookie, the filling is great with the spicy cake.