Ginger Molasses Whoopie Pies

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Get ready for the ultimate holiday cookie: ginger whoopie pies! These soft ginger cookies with a luscious ginger cream filling will steal the show at any festive gathering.

Indulge in the irresistible charm of ginger molasses whoopie pies! With chewy ginger cookies and a dreamy cream cheese filling, these treats are destined to become your new cookie obsession. Perfect for a special occasion or to jazz up your Christmas cookie collection.

Whoopie pies always bring back childhood memories, don’t they? But forget the classic chocolate ones—these ginger whoopie pies are the grown-up version you didn’t know you needed. Made with soft ginger cookies and a heavenly cream cheese frosting, they’re ideal for the holidays or for a cozy day indoors.

Ginger Molasses Whoopie Pies

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Servings 11


*For the Cookies*

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup light brown sugar
  • ½ cup cold butter cut into ½ tablespoon cubes
  • ¼ cup softened coconut oil
  • 1 large egg
  • ¼ cup molasses
  • cup turbinado sugar

*For the Filling*

  • ½ cup softened butter
  • ½ cup powdered sugar
  • 8 ounces softened cream cheese
  • 1 teaspoon pure vanilla extract


*For the Cookies*

  • Preheat your oven to 350°F and prepare a baking sheet.
  • In a bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  • Cream together brown sugar, cubed butter, and coconut oil in a stand mixer.
  • Add the egg and molasses, mixing to combine.
  • Gradually add the dry ingredients to the wet, mixing until fully incorporated.
  • Refrigerate the dough for 30 minutes, then roll into tablespoon-sized balls and coat with turbinado sugar.
  • Place dough balls on the baking sheet and bake for 9-11 minutes.
  • Allow cookies to cool before filling.

*For the Filling*

  • Beat softened butter in a stand mixer until light.
  • Gradually add powdered sugar on low speed, then beat until fluffy.
  • Add cream cheese and vanilla, beating until fluffy.


  • Pair cookies of similar size and pipe or spoon filling onto one cookie.
  • Top with another cookie, pressing them together until the filling reaches the edges.
  • Repeat with remaining cookies.
  • Enjoy immediately or store in the fridge for up to three days.


  • If your coconut oil is solid, microwave it for 15 seconds.
  • A hand mixer can be used instead of a stand mixer.
  • Rolling cookies in turbinado sugar is optional.
  • If using all-purpose flour, you may need ½ – ¾ cup more, with an additional 2-3 minutes of bake time.

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