This is my husband's favorite; he falls for it every time I bake it.

Gingerbread whoopie pies are a delightful treat that bring together the warm, spicy flavors of gingerbread with the creamy sweetness of a classic whoopie pie filling. This recipe harks back to the days when my grandmother would bake gingerbread cookies during the holiday season, filling the house with the comforting aroma of spices. These whoopie pies are perfect for those chilly Midwestern afternoons when you want something sweet and nostalgic. The soft, moist, and crumbly texture makes them a favorite among both young and old, and they are sure to become a cherished part of your holiday traditions.

These gingerbread whoopie pies are perfect on their own, but if you're looking to create a festive spread, consider pairing them with a warm cup of spiced apple cider or a rich hot chocolate. They also complement a scoop of vanilla ice cream beautifully, making for a delightful dessert. For a cozy afternoon tea, serve them alongside a selection of nuts and dried fruits.

Servings: 12

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened (for filling)
1 1/2 cups powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
2 tablespoons heavy cream (for filling)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Add the molasses and egg to the butter mixture, beating well to combine.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.

Stir in the vanilla extract.

Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the cookies are set and spring back when lightly touched.

Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

To make the filling, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.

Add the vanilla extract and heavy cream, and beat until the filling is light and fluffy.

Once the cookies are completely cool, spread or pipe the filling onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches.

For a twist on the classic filling, try adding a teaspoon of ground cinnamon or a pinch of nutmeg for extra spice. You can also experiment with different fillings, such as a cream cheese frosting or a marshmallow fluff for a unique flavor. If you prefer a less sweet version, reduce the powdered sugar in the filling by half and add a tablespoon of maple syrup for a subtle sweetness. For a festive touch, roll the edges of the filled whoopie pies in colored sugar or sprinkles.