Ginger Cream Whoopie Pies
by BeckyGinger Cream Whoopie Pies
We are in love with these Ginger Cream Whoopie Pies that were just whipped up in our kitchen (and they smell and taste as delicious as they look!) A warm, comforting spice cookie is filled with a smooth buttercream filling made with our vanilla frosting mix.
Ingredients
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1 package Chewy Ginger Crinkle Cookies
½ cup butter
1 large egg
1 egg yolk
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½ package Vanilla Buttercream Frosting
¾ cup butter, softened
¾ cup cream cheese, softened
For the ginger cookie:
For the filling:
Directions
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a large bowl, mix together the Ginger Crinkle Cookie mix along with the softened butter, egg and egg yolk. Mix until fully combined.
Using a cookie scoop, scoop out equal sized balls of dough, rolling each in your hand to smooth it out, then add to the baking pan. Flatten each ball.
Bake 14-16 minutes, then let them cool completely to firm the texture. The add to the refrigerator for at least an hour to fully set up.
After the cookies are done cooling, make the buttercream by adding the Vanilla Buttercream Frosting mix to a large mixing bowl along with the softened butter and softened cream cheese. Beat with an electric handheld or stand mixer until fully incorporated and smooth. Add to a piping bag for easy piping on each cookie.
When the cookies are chilled, add a generous amount of frosting to the flat side of one cookie and sandwich another cookie on top. Continue until all the cookies are filled.
Store in an airtight container in the fridge for the best taste and texture.
