Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.
Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!
Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)
10 ounces (by weight) all-purpose flour (about 2 cups of sifted flour - see note below!)
1 1/4 teaspoon baking soda
2 rounded teaspoons ground ginger (3 if you like it spicy)
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup white sugar
1/2 cup dark molasses
1 egg, beaten
1/3 cup vegetable oil
1/3 cup boiling water
Bake at 350ºF or about 12 minutes
For the filling (makes extra!):
1 package (8 oz) cream cheese, room temperature
2 1/2 cups powdered sugar
1/4 cup butter, room temperature
2 tsp cream or milk
1 teaspoon of vanilla extract
*you can adjust texture by adding more powdered sugar or
milk
View the complete recipe
Flour portioning note: It is critical to weigh the flour for this recipe to work as seen in the video. 10 ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.
View the complete recipe
Flour portioning note: It is critical to weigh the flour for this recipe to work as seen in the video. 10 ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.
33 comments:
Another great recipe. The hits just keep on coming!
I might try this one over the weekend, but I don't have a mixer of any sort. Can I get by with a wood spoon, a large bowl, and a lot of effort?
You are the best, Chef John!! and so funny love watching your videos!
What no cayenne? All joking aside great looking recipe and cant wait to give it a shot.
What no cayenne? All joking aside these look fantastic and cant wait to give them a try.
just the other day, the husband asked me to make something ginger-y... here it is! i will surely make this one. thanks!
...as always - keep those fantastic recipes coming.
stop talking with your mouth full, young man! Whoopeeeeeee! (hiding all lighters in the house)
Ermagherd!!1
<3
Ehrmagherd!!1
<3
How can I alter this recipe to remove the eggs? This is for my parents who dont eat eggs .
what can I substitute the eggs for? My parents dont eat eggs but I want to make this for them
Sorry, needs the eggs.
can i use fresh ginger instead of ground
Chef John, when you use melted butter why is it so creamy looking? Almost like heavy cream. It's very white. Is there a special brand or kind of butter you use. When I use melted butter it is always very yellow and separates.
Hey Chef John,
Been watching your videos for ages now and I finally worked up the courage to start up a food blog. I only have one food blog post up (man, editing pictures takes a lot more work than I thought they would...props to you!). Anyways I would love comments for feedback/advice on how to improve everything. My pictures aren't the best quality since I'm a broke college student who can't afford a proper camera (using my phone camera)! But I hope you do check it out! I'm open to any type of suggestions (especially an efficient way to edit photos)
http://statesoferica.blogspot.com/
Thanks, you're the best!
Good luck with the blog, erica! I can't give away any trade secrets, but there are a million food photog how-to articles online and on youtube. Check them out!
Ryanh, it's not creamy, I'm just adding the stuff to the pan before the butter really separates.
Can I make a big batch of these and freeze them? If yes, should I freeze them without the filling?
Hi chef, delicious looking, dying to try it.
But where I come from its hard to find molasses. Any substitute for dark molasses?
ok i tryed making this, but i ended up with a batter thats waaaaaaaaay too thick. i think the recipe your wrote might be slightly off.
Don't think so, as I've heard from several people that have tried it that it came out great. But if there is an error on measurements, I'll hear from many more people about it. BTW, did you weigh the flour? You may have packed your cups which adds more.
Anthony,
I just tested the batter. The measurements are exact. Did you use boiling water? Cold water will make it seem much thicker.
hmmm I used boiling water, but i didn't weigh the flour i used measuring cups. next time i try it i'll weigh the flour instead.
Too much to tweak. Better to find a chocolate wp recipe instead. There are thousands posted online. Enjoy!
Chef - I'm making these for a cookie exchange but would like the filling to have a lemon flavor ... I have lemons, but juice or zest? Don't want to make the filling runny with too much juice - any advice would be so appreciated!
Zest! Good luck! Be sure to weigh the flour!
Firstly, I wanted to say thank you for the great videos, you're my biggest inspiration for picking up cooking. I tried this recipe recently and it turned out alright but the gingerbread cake rounds wound up looking kind of flat (I weighed the flour instead of measuring it with cups). Any insight as to what I might have done wrong?
Sorry, but I'm not sure! Wish I knew but unless I watched you I couldn't tell. Usually means too thin batter.
Made these yesterday for our neighborhood firefighters as part of the #26Actsofkindness, and they loved them. Two of the guys apparently watch your videos and knew where I got the recipe, AND knew better than to shout "whoopie!" So cute
lol! thanks!
Hi Chef John,
How can I make these into chocolate pies instead of gingerbread? I tried substituting with a tbsp of unsweetened cocoa but that didn't seem to do anything at all. The texture of the pies came out great, but flavor was blan. Any suggestions? Thank you! Love your videos & recipes!!!
Sorry It doesn't work like that! You're better off just going and finding a chocolate whoopie pie recipe. Good luck and enjoy!
Hi Chef John,
I've made 20 of theese today for our family and friends and they came up DELICIOS!!! They look and taste just amazing! Great job, as always!
I've been following you since beginning and love love love your blog!
Damn! So good! My husband, who never seems impressed by anything in the world, emphatically called them "perfect," "outstanding," "fantastic," and other such words I didn't realize were in his vocabulary. Great recipe, its bookmarked!!
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