Gingerbread Latte Whoopie Pies: The Ultimate Cozy Holiday Treat
Looking for the perfect holiday dessert that combines the warmth of gingerbread with the rich flavor of coffee? Look no further! These Gingerbread Latte Whoopie Pies are the ultimate cozy treat. Soft, spiced gingerbread cookies are sandwiched with a creamy coffee-infused filling—making them the perfect sweet bite for any festive occasion.
Whether you’re baking for a holiday party, cozying up with a cup of tea, or treating yourself to something special, these gingerbread whoopie pies are sure to be a hit. They bring together all the best flavors of the season in one delicious, handheld treat. And trust us, once you try them, you won’t want to stop at just one!
Why You’ll Love These!
These spiced gingerbread whoopie pies are soft, flavorful, and loaded with holiday cheer. The cookies themselves are packed with warming spices like cinnamon, ginger, and cloves, giving them that perfect cozy, wintery taste. But what really makes these whoopie pies stand out is the creamy coffee-infused filling. The rich coffee flavor perfectly balances the sweetness of the cookies, creating a delightful flavor combo!
Whether you’re a gingerbread lover or a coffee enthusiast (or both!), these coffee whoopie pies are the ultimate sweet treat to satisfy your cravings. They’re fun to make, fun to eat, and will fill your kitchen with the delicious aroma of the holiday season. What’s not to love!?
Ingredients for Gingerbread Latte Whoopie Pies
Gingerbread cookie:
- All-purpose flour
- Espresso powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Baking powder
- Baking soda
- Salt
- Dark molasses (such as Grandma’s Original brand)*
- Hot water
- Granulated sugar
- O’s Organic Extra Virgin Olive Oil
- Egg
Espresso Creme Filling:
- Unsalted butter
- Confectioners’ sugar
- Marshmallow crème
- Espresso powder
- Pure vanilla extract
- Salt
Check out the step-by-step video here:
How to make Gingerbread Latte Whoopie Pies
Here are some more holiday recipes to try:
- One-Bowl Gingerbread Cookies (Vegan, Gluten Free)
- The Best Soft Pumpkin Chocolate Chip Cookies (Vegan, Gluten-Free)
- Easy Vegan and Gluten-Free Thumbprint Cookies Filled with Apple Butter
- Healthier Holiday Spice Granola (Vegan, Gluten Free)
Gingerbread Latte Whoopie Pies
- Prep Time: 2 hours
- Cook Time: 12-13 minutes
- Total Time: 0 hours
- Yield: 16–18 cookies 1x
- Category: Dessert
- Method: Baked
Description
Meet your new holiday obsession: Gingerbread Latte Whoopie Pies! These soft, spiced cookies are sandwiched with a creamy coffee-infused filling making them the ultimate cozy treat
Ingredients
Gingerbread Cookie:
- 2 1/4 cups (270g) all-purpose flour
- 2 Tablespoons espresso powder
- 2 1/4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons (88ml) dark molasses (such as Grandma’s Original brand)*
- 1/4 cup (60ml) hot water
- 2/3 cup (130g) granulated sugar
- 1/2 cup (120ml) O’s Organic Extra Virgin Olive Oil
- 1 large egg, at room temperature
Espresso Cream Filling:
- 1/2 cup unsalted butter (227g) at room temperature
- 1 3/4 cups (350g) confectioners’ sugar (sifted)
- 1 cup marshmallow crème
- 1 Tablespoon espresso powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
For the Cookies:
- In a large bowl, whisk together the flour, espresso, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, stir the molasses and hot water together until combined. Let it cool slightly. Next, add the sugar and olive oil to the molasses/water mixture and whisk. Add in the egg and whisk until combined.
- Pour the wet ingredients into the flour/spice mixture and mix until combined.
- Cover the dough and chill in the refrigerator for 1 hour and up to 24 hours.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop 1 Tablespoon portions of batter onto prepared baking sheets about 2 inches apart.
- Bake for 11-13 minutes or until the edges are set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
For the Filling:
- In a medium bowl, combine all ingredients and beat on medium speed until well combined and smooth.
- Drop about 1 ½ – 2 tablespoons of filling on the bottom (flat) side of one cookie. Top with another cookie and gently press until the filling reaches the edge of the cookies.
Notes
- Makes about 16-18 cookies.
- For the molasses, I don’t recommend using Blackstrap Molasses because it’s very bitter.
- Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
