Gingersnap Whoopie Pies
Have you noticed my undying love for ginger flavored everything yet? This is the third gingerbread/snap recipe of the holiday season for i am rorie but I'm not complaining, and I hope you don't mind, either!
Yesterday, I shared my Chewy & Moist Blackstrap Molasses Gingersnaps that are probably one of my all time favorite recipes because they really are ultra chewy and moist, with the perfect gingery sweet-savory combination. I ended up with about 3 dozen cookies and didn't think I'd be able to consume them all myself. I also had leftover cream cheese frosting from my Gingerbread Cake Donuts and felt something so delicious needed to get used up.
Making the gingersnaps is about as easy as making the cream cheese frosting. The longest part of the process is the actual cooking (and waiting), but once all the dough has turned into beautifully chewy and moist cookies they're ready to be frosted and devoured!
These are a great cookie exchange recipe and are free of most common food allergens such as nuts or dairy. All the ingredients can be found at one grocery store - I went to Trader Joe's - so you don't need to visit multiple grocery stores for this recipe, something important to me when cooking.
I hope you enjoy these as much as I did! If you do make them please share on Instagram and tag me so I can share it on my feed! Have a wonderful rest of the holiday season!
Makes 12 whoopie pies.
- Two dozen gingersnap cookies
- 1 container vegan cream cheese
- 2 tsp vanilla extract
- 1/5 cup powdered sugar
- Add the container of cream cheese, powdered sugar and vanilla extract to a medium bowl. Using a hand mixer, mix all the ingredients until it becomes light and fluffy and easily spreadable.
- Apply a healthy layer onto the bottom side of a cookie and add another cookies on top, creating a sandwich. Enjoy and try not to eat more than two!