everyday food made simple

So I thought I would satisfy my baking itch by making Bentley some doggie treats… yep I was wrong, because the first thing I did this morning after eating breakfast was to look for cookie recipes.

I have a very tasty soft and chewy gingersnap cookie recipe that I like to make during the holidays – I’m not saying these gingerbread cookies are bad – I’m just thinking next time I’m going to try making this recipe with the gingersnap recipe I already have. I think with the combination of the yummy buttercream filling, it’ll be amazing. Nonetheless, I’ve never made whoopie pies before, and I was quite impressed at how these turned out.

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And they’re pretty to look at :)

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Who said gingersnaps are only for Christmastime?

gingerbread whoopie pies with vanilla buttercream filling
Print
For the Cookies
  1. 3 3/4 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 1/2 teaspoons ground ginger
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 cup vegetable shortening
  7. 1 stick butter, softened
  8. 3/4 cup light brown sugar
  9. 1 large egg
  10. 3/4 cup molasses
  11. 3/4 cup milk
For the Filling
  1. 1 stick butter
  2. 2 cups powdered sugar
  3. 2 tablespoons milk
  4. 1 teaspoon pure vanilla extract
For the Cookies
  1. Preheat the oven to 375.
  2. In a medium-sized mixing bowl, combine the flour, salt, baking soda, and spices. Set aside.
  3. Using an electric mixer, combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy.
  4. Add the egg and mix thoroughly.
  5. Add half of the flour mixture to the butter mixture and mix to combine.
  6. Mix in the molasses, the remaining dry ingredients, and the milk.
  7. Drop 1 tablespoon of dough onto parchment-lined baking sheets, leaving 2 inches between. Press the dough down until it's about 1/4" thick.
  8. Bake the cookies for 12 minutes. Remove and cool completely on a cooling rack.
For the filling
  1. Beat butter with mixer on high until light and fluffy.
  2. Add powdered sugar, 1/2 cup at a time, and continue to mix until combined.
  3. Pour in the milk and vanilla. Beat on high until mixture is at a fluffy consistency.
  4. Scoop frosting into a piping bag, pipe a dollop of frosting onto the bottoms of the cookies and sandwich it with another cookie. Press together until frosting is visible on the sides.
Notes
  1. If you don't have a piping bag, you can simply use a spatula or spoon to spread the frosting onto the cookies.
Adapted from Diethood
Adapted from Diethood
Simple Everyday Food http://www.simpleeverydayfood.com/
Well, now that I’ve satisfied that baking itch, I have two containers full of sweet sitting around the house. I guess whoever is working tomorrow is in luck :)

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Enjoy!

Recipe adapted from Diethood

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