Gingerbread Whoopie Pies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
fat	59%	47%
total sugar	155%	136%
egg	18%	17%
leavener	2%	1%
salt	1%	1%
liquid	21%	2%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

281 g	2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
4 g	2 teaspoons ground ginger
6 g	2 teaspoons ground cinnamon
1 g	1/2 teaspoon ground nutmeg
	1/2 teaspoon ground cloves
5 g	1 teaspoon baking soda
2 g	1/2 teaspoon baking powder
3 g	1/2 teaspoon salt
126 g	6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
59 g	1/4 cup (60ml) hot water
130 g	2/3 cup (130g) granulated sugar
109 g	1/2 cup (120ml) vegetable oil
50 g	1 large egg, at room temperature
170 g	6 ounces (170g) full-fat brick cream cheese, softened to room temperature
56 g	1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
180 g	1 and 1/2 cups (180g) confectioners’ sugar, sifted
2 g	1/2 teaspoon pure vanilla extract
	small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (see note)

Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These were pretty darn good! Although it was more of a cookie than a traditional cakey whoopie pie, I still really enjoyed them. Unlike many other recipes I've had, the dough was actually very nicely spiced. I did switch things up a bit and use a brown butter ” — a cook, 5.0★

“Made these today for a friend, as single cookies instead of the whoopie pies. So far, nothing but compliments. Also, added a lemon icing, from Sally's Lemon Ricotta cookies - per my friends request. I don't do gingerbread, so can't say how they taste. Very” — a cook, 5.0★