Gingerbread Whoopie Pies

Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.

Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a silicone spatula or wooden spoon until combined—or use a mixer on medium speed. (It’s a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.

Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.

Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.

Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 2 minutes. Add the butter and beat until smooth and combined. Add the confectioners’ sugar, vanilla, and spices, then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.

Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.

Cover leftover whoopie pies and store in the refrigerator for up to 1 week.