Food Recipes Gingerbread Latte Whoopie Pie 5.0 (1) 1 Review Your favorite holiday latte now comes in cookie form. By John Somerall John Somerall John is a highly trained test kitchen professional with over a decade of cooking and recipe writing experience and a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Real Simple's Editorial Guidelines Published on November 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 35 mins Total Time: 2 hrs 35 mins Yield: 16 cookies From pumpkin spice to gingerbread, there's a lot of excitement around holiday latte season. But don't stop with beverages. This gingerbread latte cookie is next-level deliciousness. All the flavors of that comforting coffee drink can be tasted in this light and fluffy whoopie pie. Two soft cookies spiced with cinnamon, nutmeg, and clove sandwich a luscious cream cheese filling that's lightly flavored with espresso powder. Plus, they're so cute they'll make the perfect ending to a holiday dinner. Pro tip: for perfectly round cookies, use a ring mold to reshape the cookies as soon as they come out of the oven. Ingredients Cookies 2 ¼ cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt ½ teaspoon ground nutmeg ½ teaspoon ground cloves .6 cup granulated sugar ½ cup vegetable oil ¼ cup plus 2 Tbsp. dark molasses 1 large egg, at room temperature Filling 2 cups confectioners' sugar 6 ounces cream cheese, softened ¼ cup (½ stick) unsalted butter, softened ¼ teaspoon kosher salt 1 tablespoon instant espresso powder 1 teaspoon pure vanilla extract sprinkles, for decorating (optional) Directions Whisk flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk granulated sugar, oil, molasses, 1/4 cup warm water, and egg in a medium bowl until combined. Add molasses mixture to flour mixture and fold together using a spatula until well combined. Cover dough with plastic wrap. Refrigerate until chilled completely, at least 1 hour and up to 24 hours. Meanwhile, prepare the filling: Beat confectioners' sugar, cream cheese, butter, and salt in a medium bowl with an electric mixer on low speed until combined, about 1 minute. Stir together espresso powder and vanilla in a small bowl until espresso powder is dissolved; stir into cream cheese mixture. Increase speed to medium-high and continue beating, scraping down sides of bowl as needed, until filling is smooth, about 2 minutes. Cover with plastic wrap and refrigerate until you are ready to assemble cookies. Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Scoop 12 (1-tablespoon) portions of dough onto each baking sheet, leaving about 3 inches between each cookie. Working in batches, bake cookies until edges appear set, 8 to 10 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Spread or pipe filling on flat sides of half the cookies; top with remaining cookies to make sandwiches. Roll edges of cookies in sprinkles, if desired. Refrigerate assembled whoopie pies in an airtight container for up to 1 week, or freeze for up to 1 month. Rate it Print