What is Christmas without some Gingerbread?

Time for another holiday treat! And why not another festive Teddy picture?!

So I made these little guys last year as well but with a different filling- they're a really big hit with any age!! I love gingerbread around the holidays but I like to be able to put a slightly different twist on it than all the other standard gingerbread recipes. I also love that these aren't as sweet as some of the other treats I make this time of year. It breaks things up a little bit!! The whoopie pie is a classic- two cake like cookies filled with some sort of frosting or cream- no one can say 'no thanks' to this cute little treat!! This is a gingerbread cookie sandwich filled with maple buttercream frosting- YUM!!

What you need for the whoopies:

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves or allspice

1/2 cup unsalted butter, softened

1/4 cup brown sugar, firmly packed

1 large egg

1 cup molasses

1/2 cup buttermilk

To make the whoopies:

1. If using an oven, preheat to 375 degrees and line cookie sheets with parchment paper. If using your whoopie pie maker (as I do) plug it in to preheat. Preheat the oven to 375°F. 

2. Whisk together the flour, salt, baking powder, baking soda, and spices; set aside.

3. Combine the butter and brown sugar, beating until the mixture is fluffy (about 4-5 minutes).

4. Beat in the egg, scraping the bottom and sides of the bowl.

5. Once the butter, sugar and egg are well combined, add half the dry ingredients. Mix well, then beat in the molasses, the remaining dry ingredients, and the buttermilk in that order. Beat for a good 4-5 minutes until the batter is fluffy.

6. Use a rounded teaspoonful to drop the batter onto your prepared baking sheets or the wells of your whoopie pie maker.

7. Bake cakes until puffed and set, about 10 to 12 minutes in oven or 5-6 minutes in your counter-top maker. 

8. Remove from the oven or maker and cool on a wire rack. 

What you need for the frosting:

1 cup unsalted butter, softened

1/2 cup pure maple syrup 
1 teaspoon ground cinnamon

2 cups confectioners sugar

2 Tbs milk

To make the frosting:

1. Beat butter and maple syrup together until well combined.

2. Add powdered sugar one cup at a time, alternating with the milk until you've reached the desired consistency.

3. Refrigerate for about an hour until firm enough to spread between the cookies.

And I must apologize, I got so caught up in all my holiday baking that I forgot to take a picture of the final product all put together- guess you'll have to make some and see for yourself!

This recipe makes about 24 sandwich cookies. 

ENJOY!!

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