Gingerbread Whoopie Pies | KitchenAid

Dessert
Gingerbread Whoopie Pies | KitchenAid

FEATURED PRODUCTS

 

INGREDIENTS

  • 3/4 cup unsalted butter (softened)
  • 1/2 cup dark brown sugar
  • 1/2 cup black strap molasses
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1/2 cup buttermilk
  • 2 tsp. unflavored gelatin
  • 1/2 cup cold water (divided)
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp. kosher salt

 

DIRECTIONS

  1. To prepare cookies, add butter, brown sugar and molasses to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until well blended. Add eggs and vanilla; mix until well blended. Scrape bottom and side of bowl.
  2. Whisk dry ingredients in a separate bowl. Turn Mixer to Stir and add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Refrigerate for 2 hours.
  3. To prepare marshmallow filling, add gelatin and 1/4 cup water to clean Mixer Bowl. Attach bowl and Wire Whip to Mixer. Let stand while preparing syrup.
  4. Combine 1/4 cup water, granulated sugar and corn syrup in small heavy-bottomed stainless-steel saucepan. Cook over medium-high heat until candy thermometer registers 240°F. (Do not stir.)
  5. Preheat oven to 350°F. Turn Mixer to Speed 8. Slowly pour hot syrup into Mixer Bowl toward the side of the bowl. Whip 10 to 15 minutes or until mixture is white and fluffy.
  6. Remove cookie dough from refrigerator. Using 1-1/2 ounce scoop, portion cookies onto parchment paper-lined cookie sheet about 2 inches apart. Bake 10 to 12 minutes or until lightly browned and edges are crisp. Transfer to wire rack and cool completely. Sandwich two cookies with a big dollop of marshmallow filling.

 

Courtesy of KitchenAid.

Tags: Dessert