These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces. 

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

• unsalted butter
• light brown sugar
• an egg
• vanilla extract & vanilla bean paste
• all-purpose flour
• Dutch process cocoa
• sea salt
• baking soda & baking powder
• whole milk
• sour cream
• white baking chocolate or white chocolate bar 
• heavy cream
• powdered sugar
• peppermint extract
• crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes). 

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. 

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined. 

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. 

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart. 

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. 

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl. 

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time. 

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined. 

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

• Frosted Sugar Cookie Bars
• Gingerbread Thumbprint Cookies
• Frosted Gingerbread Bars
• Gingerbread Truffles
• Gingerbread Latte Cake with Maple Glaze

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

Print

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

Toggle ingredient group

• ½ cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup whole milk, at room temperature
• ¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

Toggle ingredient group

• 6 ounces white baking chocolate or white chocolate bar, roughly chopped
• 3 tablespoons heavy cream
• 1 cup unsalted butter, at room temperature
• ⅛ teaspoon salt
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons vanilla bean paste
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes, optional for decorating

Instructions

1. Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
3. Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
4. With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  
5. Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
6. When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
8. Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
9. Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

• To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
• With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
• You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 78mgSodium: 222mgCarbohydrates: 76gFiber: 4gSugar: 53gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Peppermint Whoopie Pies appeared first on A Classic Twist.

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices. They’re sandwiched with a luscious and tangy cream cheese filling flavored with vanilla and cinnamon that complements the pumpkin perfectly. This indulgent treat is easy to make and is the perfect way to savor the flavors of Fall.

These little whoopie pies are like a Fall hug in snack form. They’re soft, cake-like, tender morsels of joy that are perfect for biting into. So when the air starts to turn crisp, I know it’s time to pull out my pumpkin recipes like this one for the family.

Speaking of pumpkin recipes, I can’t wait to make a few of my favorites this season, like Pumpkin Swirl Cheesecake, No Bake Pumpkin Cheesecake, Naked Pumpkin Layer Cake, Instant Pot Pumpkin Cheesecake, and Pumpkin Spice Angel Food Cake. Can you tell how much I love pumpkin cheesecake!!!

Each hand-held pumpkin spice whoopie pie is filled with a creamy, tangy cream cheese filling spiced with warm cinnamon. 

These whoopie pies are perfect for brightening your kid’s day as an afterschool snack or adding to their school lunches. Don’t forget about spoiling yourself by biting into one of these with a warm cup of cinnamon apple tea. 

These whoopie pies use pumpkin spice, but if you don’t have pumpkin pie spice blend, you can substitute with a mixture of cinnamon, ginger, nutmeg, and cloves. The full recipe is in the recipe card at the bottom. 

This recipe is very versatile. You can make them smaller or larger. To adjust their size, use a smaller or larger scoop, but be sure to adjust the baking time accordingly.

Keep in mind that regardless of the size you make them, they will spread slightly in the oven, and the final yield will increase or decrease depending on whether you make them smaller or larger.

Ingredients

• all-purpose flour
• pumpkin pie spice & ground cinnamon
• some sea salt
• baking powder & baking soda
• pumpkin puree
• brown sugar
• a few large eggs
• vanilla extract
• vegetable oil
• some block cream cheese
• unsalted butter
• powdered sugar

How to Make Pumpkin Whoopie Pies

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees. 

Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl. 

In a separate, smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth. 

Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour. 

Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart. 

Once you’ve filled the first baking sheet, put it in the oven and bake until the centers of the pies spring back when gently touched and a tester comes out clean. 

While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.

Cool the baked whoopie pies on the baking sheets for about 15 minutes before moving to a wire rack to cool completely.

Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for a few minutes with the paddle attachment on medium-low speed until creamy and smooth. 

Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add a cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed. 

Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional few minutes to ensure a smooth texture. 

Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere. 

Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.

How to Store

More Fall Recipes

• Apple Blondies
• Pumpkin Coffee Cake
• Pumpkin Spice Latte Cookies
• Pumpkin Snickerdoodles
• Pumpkin Cake Bars

What do you think of this fun Fall recipe? What would you serve with these pumpkin whoopie pies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pumpkin Whoopie Pie Recipe

Print

Yield: 20 whoopie pies

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the whoopie pies:

Toggle ingredient group

• 3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1 can pumpkin puree
• 1 ½ cups brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ¾ cup vegetable oil

For the filling:

Toggle ingredient group

• 1 8-ounce block cream cheese, softened
• ½ cup unsalted butter, softened
• 1 pinch sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 4 cups powdered sugar

Instructions

1. Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
2. Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl. In a separate smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth. Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.
3. Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart. Once you’ve filled the first baking sheet, put it in the oven and bake for 13-16 minutes until the centers of the pies spring back when gently touched and a tester comes out clean. While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.
4. Cool the baked whoopie pies on the baking sheets for 10-15 minutes before moving to a wire rack to cool completely.
5. Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for 1-2 minutes with the paddle attachment on medium-low speed until creamy and smooth. Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add 1 cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed. Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional 1-2 minutes to ensure a smooth texture.
6. Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere. Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.
7. Store leftovers in the fridge in an airtight container and enjoy within 5-6 days.

Notes

• Depending on the size of your baking sheets, you may need to bake these in 2 or 3 batches. I do not recommend baking multiple trays at once as this will keep them from baking as evenly and will require more attention in order to rotate the trays halfway through the baking time.
• The pumpkin keeps these whoopie pies very moist. If you are not immediately serving and eating them, keep them in the fridge. The combination of pumpkin puree and vegetable oil ensures a soft, moist texture, even straight from the fridge!

FAQs

Can I use melted oil in the batter instead of vegetable oil? I do not recommend using melted butter here as it can produce a drier texture. The vegetable oil ensures a soft, springy texture.

Can I make these a different size? Yes, you use a smaller or larger scoop to make these different sizes but you will have to adjust the baking time accordingly. Keep in mind that no matter the size you make them, they will spread a bit in the oven and the final yield will increase or decrease depending on whether you make them smaller or larger.

Is there a substitute for the pumpkin pie spice? If you don’t have this seasonal spice blend, you can use 1 ½ teaspoons cinnamon, 1 teaspoon ginger, and a ¼ teaspoon each of nutmeg and cloves in place of the tablespoon that is called for.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  AmazonBasics Enameled Cast Iron Dutch Oven, 7.5-Quart, White
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 233mgCarbohydrates: 58gFiber: 1gSugar: 41gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling appeared first on A Classic Twist.

These double ginger molasses cookies are the perfect combination of soft and chewy! The use of both ground ginger and freshly grated ginger root yields a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Hey there, and welcome back, friends.

You are in for a fall cookie treat!

There’s nothing better than biting into a really great ginger cookie! I crave them around Fall time. They are a nice change from pumpkin cookies. I LOVE pumpkin cookies and have many recipes for them on the blog.

There’s something special about a ginger cookie with that perfect amount of chewiness. I prefer my ginger molasses cookies to not only be soft but they have to have some chewiness.

Plus, these have a bit of a crunchy outer shell because they were rolled in sugar before being baked.

There are a few ingredients that make a ginger cookie amazing. Lots of ginger and warm spices like cinnamon & cloves. Brown sugar and molasses are a must of course! They all come together to make a chewy ginger molasses cookie that is a must-have this fall!

Let’s talk about the double ginger in these cookies because I’m very excited about it! These cookies are bursting with ginger flavor but it’s not overpowering. It’s the perfect amount. I used a combination of dried ground ginger and freshly grated ginger to deliver an irresistible double ginger flavor. I can’t wait for you to try them.

Freshly grated ginger root has a more complex and nuanced flavor, while dried ground ginger has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you don’t have fresh ginger handy I’ve included directions for how much dried ground ginger to include.

Ingredients

• unsalted butter
• light brown sugar
• granulated sugar
• a large egg
• unsulphured molasses
• vanilla extract
• some freshly grated ginger root
• all-purpose flour
• baking soda & baking powder
• salt
• warm spices like ground ginger, cinnamon, & cloves

How to Make Double Ginger Molasses Cookies

Cream the butter in a stand mixer (or hand mixer).

Add the brown sugar and some of the granulated sugar to the butter, (remember to reserve some of the granulated sugar for later). Cream the butter and sugars together for a few minutes until fluffy, scraping down the bowl as needed.

Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.

Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl.

Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.

Preheat the oven when the cookie dough is chilled, and line two large baking sheets with parchment paper.

Put the remaining granulated sugar in a bowl. Use a cookie scoop to scoop up portions of the chilled dough.

Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar.

Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.

You should be able to get 10-12 cookies on a large baking sheet.

Bake the cookies in the oven until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them.

Allow the cookies to cool on the baking sheet before moving them to a cooling rack.

How to Store

Store these chewy ginger molasses cookies in an airtight container at room temperature for 4 days. You can also freeze these cookies. Place the cookies in a freezer-safe airtight container and freeze for up to 3 months. The cookies can be thawed in the refrigerator.

More Fall Cookie Recipes

• Pumpkin Snickerdoodles
• Oatmeal Cookies with Pumpkin
• Chocolate Chip Pumpkin Peanut Butter Cookies
• Dark Ginger Cookies
• Pumpkin Butterscotch Cookie Sandwiches

What do you think of this chewy ginger molasses cookie recipe? What would you serve with these fall cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Double Ginger Molasses Cookie Recipe

Print

Yield: ~24 cookies

Double Ginger Molasses Cookies

These double ginger molasses cookies are the perfect combination of soft and chewy! Ground ginger and freshly grated ginger root yield a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Prep Time 15 minutes

Cook Time 14 minutes

Chill Time 2 hours

Total Time 2 hours 29 minutes

Ingredients

• 10 tablespoons unsalted butter, softened
• ½ cup light brown sugar, packed
• 1 cup granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 2-3 teaspoons freshly grated ginger root
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves

Instructions

1. Cream the butter in a stand mixer (or hand mixer) for 1 minute. Add the brown sugar and ½ cup of the granulated sugar to the butter, reserving the other ½ cup of granulated sugar for later. Cream the butter and sugars together for 2-3 minutes until fluffy, scraping down the bowl as needed. Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.
2. Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.
3. Preheat the oven to 350 degrees when the dough is chilled, and line two large baking sheets with parchment paper. Put the remaining ½ cup of granulated sugar in a bowl. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the chilled dough. Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar. Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.
4. Bake the cookies in the oven for 12-14 minutes or until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a cooling rack.

Notes

• If you love ginger's spiciness, use 3 teaspoons of freshly grated ginger root. If you prefer a less punchy ginger flavor, use 2 teaspoons.
• Cooled cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
• Can I bake these cookies without chilling the dough? Due to the amount of butter and molasses in this recipe, the dough needs to be fully chilled first. This ensures that the dough is able to be easily scooped and rolled and keeps the cookies from spreading too much. And, it helps create the signature cracks on the surface of the cookies.
• Can I just use ground ginger instead of grated ginger root? Yes, but the ginger flavor will be different. Freshly grated ginger root has a more complex and nuanced flavor, while ground (dried) ginger root has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you’re in a pinch, you can simply use ground ginger, but make sure to increase it to 2 ½ to 3 teaspoons total.
• Make sure to allow your butter to fully come to room temperature before using it in the recipe or it won’t cream properly with the sugars.

• To avoid any mess when measuring the molasses, spray the inside of your measuring cup with cooking spray. Then, fill it up with your molasses. The cooking spray will allow the molasses to slide out effortlessly when you add it to the recipe.
• The cookies will spread as they bake so make sure to allow 2 inches between each ball of dough. You should be able to get 10-12 cookies on a large baking sheet.
• Banging the tray of just-baked cookies on the counter helps to deflate them and ensure a soft center and chewy texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 113mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Double Ginger Molasses Cookies appeared first on A Classic Twist.

These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Hey there, and welcome back, friends.

You are in for a dreamy fall treat!

Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.

Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.

Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.

The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Ingredients

• unsalted butter
• granulated sugar
• brown sugar
• a large egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• baking powder & baking soda
• salt
• pumpkin pie spice
• powdered sugar
• espresso powder
• some milk or cream

How to Make Pumpkin Spice Latte Cookies

Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.

Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.

Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.

With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.

Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.

Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.

Then move them to a rack to cool completely before icing.

Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.

Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.

Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.

How to Store

Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.

More Pumpkin Cookie Recipes

• Pumpkin Smores Cookies
• Pumpkin Snickerdoodles
• Butterscotch Pumpkin Cookie Sandwiches
• Oatmeal Pumpkin Cookies
• Peanut Butter Pumpkin Chocolate Chip Cookies

What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Spice Latte Cookie Recipe

Print

Yield: 24 cookies

Pumpkin Spice Latte Cookies

These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the icing:

Toggle ingredient group

• 2 cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• Pinch of salt
• 1 ½ teaspoons espresso powder
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
2. Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
3. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
4. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
5. Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.

Notes

How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.

What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.

What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.

What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.

Recipe Tips

• Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
• Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
• Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Spice Latte Cookies appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a delicious fall treat!

I can’t get enough of pumpkin this time of year, and I felt like adding it to a classic cookie. I used my Snickerdoodle recipe as the base and tinkered with it until I had the right amount of pumpkin flavor.

This is going to become my go-to cookie this season. It’s perfect for relaxing with a cup of coffee. The cream cheese frosting brings a level of decadence and makes it feel like this cookie just came from a bakery.

Who knew pumpkin and snickerdoodles belonged together? It’s a match made in pumpkin heaven. This cookie doesn’t just have canned pumpkin; it also has pumpkin pie spice. Every bite is like a taste of fall, and it makes me feel so happy. I hope you enjoy these cookies with your loved ones this fall.

Let’s get into how to make these snickerdoodle cookies.

Ingredients

• all-purpose flour
• pumpkin pie spice
• salt
• baking soda
• cream of tartar
• unsalted butter
• granulated sugar
• brown sugar
• pumpkin puree
• a large egg
• vanilla extract
• cream cheese
• powdered sugar

How to Make Pumpkin Snickerdoodles

Preheat the oven to 350 F and line two baking sheets with parchment. Set aside for now.

Whisk together the flour, some pumpkin pie spice, and the rest of the dry ingredients in a mixing bowl until well combined.

In the bowl of an electric mixer fitted with the beater attachment, cream the butter, some of the granulated sugar, and some of the brown sugar together on medium speed.

Add in the pumpkin puree, egg, and vanilla extract.

Beat until just combined.

Add in the whisked dry ingredients and mix on low or by hand until just combined.

Cover the mixing bowl with plastic wrap and chill in the refrigerator for a few minutes.

Whisk together the remaining sugar and some pumpkin spice in a shallow bowl.

Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.

Place the balls of cookie dough a few inches apart on the prepared baking sheets.

Bake until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.

To make the cream cheese frosting

In a clean mixing bowl, beat the cream cheese and butter until smooth.

Then, add in the powdered sugar and vanilla extract.

Mix on a low speed for a few seconds, or until the powdered sugar is no longer loose and then increase to a medium speed until the frosting is smooth.

Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.

How to Store

Snickerdoodle cookies can be stored at room temperature in an airtight container for up to 5 days. You can also freeze them for up to 6 months. Unthaw the frozen cookies on a plate at room temperature.

More Pumpkin Cookie Recipes

• Pumpkin Oatmeal Cookies
• Pumpkin Smores Cookies
• Pumpkin Spice Latte Macarons
• Pumpkin Butterscotch Cookie Sandwiches
• Pumpkin Chocolate Chip Cookies

What do you think of this amazing pumpkin snickerdoodle recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Snickerdoodle Recipe

Print

Yield: 11 cookies

Pumpkin Snickerdoodles

These pumpkin snickerdoodles are spiced with warm pumpkin pie spices and topped with a sweet cream cheese frosting. Pumpkin puree adds a lightly fluffy texture to the soft cookie dough.

Prep Time 30 minutes

Cook Time 11 minutes

Total Time 41 minutes

Ingredients

• 1 ¾ cups all-purpose flour
• 4 teaspoons pumpkin pie spice, divided
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar, divided
• ¾ cup brown sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Frosting:

Toggle ingredient group

• 4 ounce of cream cheese, softened
• ¼ cup unsalted butter, room temperature
• 2 ½ cup powdered sugar

Instructions

1. Preheat the oven to 350 F and line two baking sheets with parchment paper Set aside for now.
2. Whisk together the flour, 2 teaspoons of pumpkin pie spice, salt, baking soda, and cream of tartar in a mixing bowl so that the ingredients are well combined.
3. In the bowl of an electric mixer fitted with the beater attachment, cream the butter, ¼ cup granulated sugar, and brown sugar together on medium speed. Add in the pumpkin puree, egg, and vanilla extract, and beat until just combined.
4. Add in the whisked dry ingredients and mix on low or by hand until just combined.
5. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 10 minutes.
6. Whisk the remaining ¼ cup granulated sugar and 2 teaspoons of pumpkin spice in a shallow bowl.
7. Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.
8. Place the balls of cookie dough about 2 inches apart on the prepared baking sheets.
9. Bake for 11 minutes, until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.

To make the cream cheese frosting:

1. In a clean mixing bowl, beat the cream cheese and butter until smooth.
2. Then, add the powdered sugar and vanilla extract. Mix on a low speed for about 30 seconds, or until the powdered sugar is no longer loose, and then increase to a medium speed until the frosting is smooth.
3. Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.

Recommended Products

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  Pyrex Glass Mixing Bowl Set (3-Piece)
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Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Snickerdoodles appeared first on A Classic Twist.

The post Pumpkin Swirl Cheesecake appeared first on A Classic Twist.