Mini gingerbread whoopie pies

Gingerbread whoopie pies

Baking with children is such a delight. My kids have always loved to cook alongside me but now that they’re older (10 and 13) they can do most of the work. All of the work really, but we still share the measuring and mixing.

“Bake chocolate cookies mommy? Bake chocolate cookies?” was a common request of my son when he was a toddler and we have some great pictures of him smeared with batter, licking beaters and wooden spoons. .

This past weekend the five year old daughter of a friend was visiting and decided she wanted to bake.

“I want to bake cookies,” she announced then proceeded to move thirty pounds worth of flour, beans and other dry goods from the cupboard to the counter.

I appreciate determination in the kitchen so away we went.

gingerbread whoopie pies

These mini gingerbread whoopie pies were the final product. A soft molasses cookie sandwiched with a molasses cream cheese icing, they’re just right for little hands.

Gingerbread whoopie pies

This is not an overly sweet cookie so it really can handle the sweet from the frosting. We made this batch with spelt flour so the cookies taste yummy with a little peanut butter spread in the middle as an afterschool snack.

 

Mini gingerbread whoopie pies

From Table For Two blog

  • 2 cups flour
  • 1/2 cup whole wheat or spelt flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/2 cup butter, softened
  • 1/4 cup dark brown sugar, packed
  • 1 large egg
  • 3/4 cup Grandma Fancy Molasses
  • 1/2 cup buttermilk

Instructions:

  1. Preheat oven to 375 F
  2. In a large bowl, whisk together all the dry ingredients.
  3. In another bowl beat butter and brown sugar until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
  4. Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
  5. Stir until well combined.
  6. Chill for 30 minutes, if you have the time or inclination.
  7. Drop by teaspoonful onto a parchment-lined baking sheet. Roll them into balls first if you’d like them to be a little thicker.
  8. Bake until puffed and set, about 10 minutes.
  9. Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely.

Molasses cream cheese icing

Cream cheese frosting

If you love your cookies whoopie pie style try these soft molasses cookies. It’s my great grandmother’s recipe.

Ila's cookies

 

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Here’s to eating well, everyday,

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Ila’s soft molasses cookies recipe

A soft, cake-like molasses cookie sandwiched with a cinnamon scented vanilla frosting

 

Childhood memories of food go way back in my family. One of my mom’s earliest memories of her grandmother is that the cookie jar was always filled to the brim with these big soft molasses cookies. It’s a wonderful image… except that my mom never liked soft molasses cookies. She preferred cookies with crunch.

My siblings and I grew up loving whatever cookies were offered, including these soft molasses cookies which we named Ila’s cookies, after my grandmother. Her cookie jar was also filled with them and among us kids they were as famous as my Puppa’s four-legged chickens.

When Ila was no longer able to cook my mom continued to bake them for us, often making them as thumbprint cookies with a dollop of raspberry jam.

My kids love them whoopee pie-style, sandwiched with a bit of frosting flavoured with vanilla and cinnamon or ginger.

Like many cookie recipes, this batter is very forgiving. I once accidentally doubled the butter which made the dough runny. I simply added an extra cup of flour, gave the dough a chance to firm up a bit, and the cookies were still delicious. I have also made the recipe with blackstrap molasses. Not popular with my kids but I enjoyed them. The intense flavour was reminiscent of good dark chocolate.

 

Ila’s soft molasses cookies recipe

  • 1 cup sugar
  • ¾ cup butter
  • 2 eggs
  • 1 cup boiling water
  • 1 cup Grandma Fancy Molasses
  • 3 ½ to 4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • Pinch of salt
  • Raisins, if desired
  1.  Mix in order given.
  2. Drop on a parchment paper-lined cookie sheet.
  3. Bake at 400 F for 10 min.
  4. Sandwich with a basic icing, flavoured with cinnamon or ginger.
  5. Chill the batter for 15 minutes if your cookies are too flat for your liking.