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Updated September 6, 2017
Betty Crocker Cookies
box (14.5 oz) Betty Crocker™ cookie mix gingerbread
cups luke warm water
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Vanilla
tablespoon Bourbon (optional)
Prepare gingerbread batter according to the package directions.
Carefully spoon or pipe gingerbread batter into greased baking molds. I only had one mold so I had to make them twice.
Bake at 350°F for 15-17 minutes depending on your oven. Remove and let cool for 10 minutes.
Remove gingerbread men from molds. Let the gingerbread men continue to cool on a cookie sheet.
Using a serrated knife, cut the gingerbread men in half (like a hamburger bun).
In a medium bowl mix together the frosting, powdered sugar, eggnog, and bourbon (you can leave out the bourbon). Mix until smooth. This will be a thick frosting, you want that so you can pipe it easily and it will stay put.
Pipe frosting onto the bottom half of the gingerbread man (the top half is the one with the face on it). Then place the top gingerbread piece on top of the frosted piece.
Decorate your gingerbread men Whoopie pies however you would like. I used Betty Crocker™ Cookie Frosting and used Red Hots. You could use gum drops, chocolate chips, peppermints.
More About This Recipe
- It’s that time of year…time for gingerbread men!And I’m getting my gingerbread men drunk. Well – maybe just a little bit tipsy. These Gingerbread Men Whoopie Pies are a fun treat to have at any holiday party. Yummy gingerbread cake (in cute gingerbread men form) filled with spiked eggnog frosting…it’s awesomesauce.They're super easy to make and fun for everyone (of course, skip the bourbon if serving kids). If you're making them booze-free, let kids have at it with the Betty Crocker Cookie Icing and candies!If you buy spiked eggnog just remove the two tablespoons of bourbon from the recipe…or not. I wouldn’t, but that’s just how I roll.Have fun!
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- 3 cups flour
- 2 teaspoons McCormick® Ground Ginger
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/4 cup granulated sugar
- 60 white and milk chocolate swirled kiss-shaped candies
Whoopie for Gingerbread Whoopie Pies!
Gingerbread cookies are one of my favorite types of cookie. I always look forward to eating some during the holidays. This year, I was debating on whether to make cute little gingerbread men or something different. I decided on something different. I made Gingerbread Whoopie Pies and they are TO DIE FOR!
These Gingerbread Whoopie Pies are made of soft gingerbread cookies with marshmallow-like filling oozing out from between them. Doesn’t that sound divine?
I felt like I had lost a little of that holiday feeling when I had caught something awful and was sick for something like 10 days. Honestly, not feeling well during the holiday season is no bueno! There’s so much to do! Any who…. I made these Gingerbread Whoopie Pies and felt instantly more holiday-ish. When I made these, they were so delicious that I ate Gingerbread Whoopie Pies for dinner. It was just that kind of night. It happens.
I left a couple piles of these Gingerbread Whoopie Pies for my friends (aka guinea pigs) who were watching my house and caring for my kitties while I was away on vacation (more about that to come later). When I returned home I found a note from one friend, the friend with the sweetest of sweet tooths, that said “I ate 4 – so yummy! ?”
I was absolutely beaming and doing a happy dance! Passed the friend taste test. Whoopie!
Gingerbread Whoopie Pies
Back in the day, before blogging full time, I occasionally traveled on business from Tennessee to Portland, Maine. Whenever I planned a visit to the area, my co-workers requested that I bring back a bakery box full of authentic whoopie pies for them to share. This was life before 9-11 and flying was much easier. Those authentic whoopie pies were enormous chocolate cream filled delights and it made me very happy to deliver them fresh – door to door.
The one thing I’ve never understood about Whoopie Pies, is the name. They’re soft like cake, and sandwiched together like a cookie, and they are not at all like a pie. These treats have several names typical to different regions around the country, but I’ll always associate them with my visits to Portland, Maine, home of the world’s largest Whoopie Pie weighing in at 1,062 pounds. That’s a lot of Whoopie!
For your gingerbread craving
As much as I love chocolate, I’ve been craving gingerbread and well, it’s the holidays. I needed a bite of gingerbread and a sip of spiked egg nog so I was off to the kitchen to bake these super easy, soft, spicy and delightful Gingerbread Whoopie Pies with Lemon Cream Cheese Filling.
These are the perfect size, just about three good bites. A bit of tangy lemon zest in the filling really brightens the warm spices and molasses.
Uncomplicated to make and super easy to eat – they are the perfect holiday treat!
Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks cool completely. Makes 5 dozen.
Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.
Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree F oven8 to10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.
Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree F oven 8 to10 minutes or until edges of cookies just begin to brown. Remove to wire racks cool completely. Makes 5 dozen.