Gingerbread Whoopie Pies

Ingredients:

Directions:

1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. To a large mixing bowl, add the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda. Whisk to combine and set aside.
3. Add the butter and brown sugar to the bowl of a stand mixer and beat until well combined.
4. Add the eggs, vanilla extract, and molasses and beat until well combined.
5. Slowly add the dry ingredients and milk, a little at a time, and beat on low speed until well combined.
6. Use a 2 Tbsp cookie scoop to scoop the dough onto the prepared baking sheets, leaving a little space in between. You should have enough batter for 20-22 cookies (10-11 whoopie pies).
7. Bake for 13-14 minutes or until a toothpick inserted in the center comes out clean and the cookies have a domed look.
8. Let cool on the baking sheets for about 5 minutes then transfer to cooling racks to cool completely.
9. Once cool, prepare the cream cheese frosting. Add the butter to the bowl of a stand mixer and beat until pale in color and fluffy. Add the cream cheese and beat until well combined. Add the powdered sugar, one cup at a time, and beat until well combined.
10. Transfer the frosting to a piping bag or Ziploc bag and snip off the corner. Set aside.
11. Turn over ½ of the cookies. These will be the bottom half of the whoopie pies. Pipe the frosting in a circular pattern on top of the cookies. Place the other ½ of the cookies on top, creating sandwiches.
12. Serve and enjoy!
13. Any leftovers should be stored in an airtight container in the fridge. Let soften for about 10 minutes before eating leftovers so allow the cream cheese frosting to soften.