Gingerbread Whoopie Pies

Whoopie pies can be characterized as a cross between soft cookies and cake, filled with a sweet filling. They are assembled in pairs. This is a small recipe, yielding 5 large whoopies.

• 120 g room temperature butter
• 140 g brown sugar
• 35 g syrup
• 1 tsp baking soda
• 0.5 tsp ground ginger
• 0.5 tsp cinnamon
• 1 ml salt
• 1 ml ground cloves
• 1 room temperature egg
• 240 g sifted, stone-ground wheat flour
• Filling
• 100 g cream cheese, plain
• 200 g powdered sugar
• 1 tsp vanilla sugar

1. Beat the butter and brown sugar for about 2 minutes using a hand mixer.
2. Whisk in the syrup.
3. Beat in the egg.
4. Sift in the baking soda, ginger, cinnamon, salt, cloves, and flour, and mix well.
5. Roll 10 balls and coat them in sugar.
6. Bake at 175°C in the middle of the oven for 10-12 minutes.
7. Let cool.
8. Beat the cream cheese until smooth. Add the powdered sugar and vanilla, and beat until well combined.
9. Pipe the filling onto the flat sides of half of the cookies. Gently press the flat sides of the remaining cookies against the filling.
10. Chill the whoopie pies to help the filling set. Filled cookies must be stored in the refrigerator due to the cream cheese.