When it comes to December, I have one thing in mind: how to consume as many peppermint spiked treats possible in 31 days (and make sure my “skinny” jeans still fit). It’s kinda like binge-listening to Christmas music for the month of December. But coming off an 11-month fast is hard, indulgent, and a little bit dangerous. So if you’re anything like me, and you need to cool it from peppermint for a short minute, make Ginger Snap Whoopie Pies.

Kev swears these taste like oatmeal cream pies. That wasn’t really what I was going for with this recipe. I think his mouth must be so laced with peppermint, he can’t taste the slight nuances. That or he’s just equating these with his favorite childhood treat. I’ll gladly accept the sentiment.

These semi-cakey cookies are quite good on their own if you choose to forgo the shmear of buttercream. Sprinkle a little coarse sugar before baking for some extra shimmer. As with most of my baked treats, I’ve snuck in a little white whole wheat flour. I love a hint of wheat in baked goods. In this case, it yields a sturdy texture and pairs so nicely with the spice of the cookie.

For more holiday cookie inspiration, flip through the Go Bold With Butter Holiday Cookie eBook. I’m also eyeing these healthier gingerbread cookies from A Couple Cooks.

Ginger Snap Whoopie Pies

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• Yield: 2 dozen whoopie pies 1x

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Description

Around the holidays, I crave spice—warm, rich, robust flavors—the kind that linger in your mouth, reminding you to try just one more, or maybe two. These ginger snap whoopie pies do just that. I’ve tucked wheat flour into the batter for added depth of flavor and a couple extra nutrients. The ginger snaps themselves are a cross between a cookie and a cake, sandwiched between an easy vanilla buttercream. They hold their shape well through the bake, making you feel like a professional.

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Ingredients

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Cookie

• 2 c. all-purpose unbleached flour
• 2/3 c. white whole wheat flour
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. cloves
• 1/4 tsp. grated nutmeg
• 1/2 c. (1 stick) unsalted butter, room temperature
• 1 c. pure cane sugar
• 1/3 c. light molasses
• 1/2 c. heavy cream
• 1 large egg
• 1 tsp. pure vanilla extract

Filling

• 1 c. (2 sticks) unsalted butter, room temperature
• 2 c. powdered sugar
• 1/4 c. heavy cream
• 1 tsp. pure vanilla extract

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Instructions

1. Preheat oven to 350°F degrees. Line two baking sheets with a Silpat or parchment paper. Set aside.
2. In a medium bowl, whisk together flours, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. Set aside.
3. In a large bowl using a hand or stand mixer, cream together butter and sugar until evenly combined. Add in molasses until incorporated. Scrape down sides of bowl and mix in heavy cream, egg, and extract.
4. Add dry ingredients into wet ingredients and mix until just combined. Dough will be on the dry side yet still hold together.
5. Using a 1 tablespoon spring release scoop, scoop 24 cookies per baking sheet placing about 1-inch apart.
6. Bake for 10 minutes. Cookies will still be a bit soft to touch when removed from the oven but will firm up after cooling. Allow to cool on baking sheet for 2 minutes before removing to a cooling rack.
7. Meanwhile, make filling. Using a stand or handheld mixer, whip butter until creamy. Add in powdered sugar and cream together until well incorporated. Add in cream and extract. Continue to beat until light and fluffy.
8. Once cookies have cooled, generously shmear filling over half of the cookies. Use the other half of the cookies to top and sandwich. Serve or store in an airtight container for up to 3 days.

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