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How to Make Molasses Whoopie Pies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- **Make the Cookies:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup molasses and ½ cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours (or up to overnight).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Make the Filling:** In a medium bowl, beat together ½ cup (1 stick) unsalted butter and 2 cups powdered sugar until light and fluffy.
- Gradually add ¼ cup molasses and 2-4 tablespoons milk, beating until smooth and creamy.
- Stir in 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a pinch of salt.
- Once the cookies are completely cool, spread a generous amount of filling onto the flat side of one cookie and top with another cookie to create a whoopie pie.
- Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
112g
Fat
25g
Carbs
14g
