Gingerbread Whoopie Pies with Cinnamon Cream Cheese Frosting

I’ve been having a teensy problem with Christmas shopping lately.

Namely, Christmas shopping for yours truly.

Me. Moi. MYSELF.

I have an addiction, okay?

It does NOT help that I work in a mall and I’m surrounded by awesome things all the time.

It’s so frustrating being a girl. I doubt guys have this problem of constantly needing cute clothes or ceramic canisters for their kitchens.

I meaaaann … let’s get real here. They’re necessities. Where else will the flour and sugar go? Certainly not in the old, gross canisters. Ugh.

And anyway, I can’t completely trust people will get me exactly what I want. What if I wait for Christmas to get that hot pink infinity scarf I’ve been eyeballing and it isn’t under the tree? That’s disappointing.

And then I’ll go to Target only to find they only have taupe left.

Taupe?! TAUPE!? That’s not even a color. It’s just blah. Where’s my hot pink scarf? I should have just bought it myself and saved everyone the trouble of dealing with me being infinity-scarf-less on Christmas morning.

See? Buying myself stuff is doing everyone else favors. It’s a science.

Plus, I’m done Christmas shopping so I can’t feel bad about buying things for myself. Everyone’s got tons of beautifully wrapped gifts under my decked out tree, so I hardly think it’s unfair if I treat myself to some costume jewelry or maybe a new dress.

Can I get some justification here?

No? Okay then. I still made you something: Gingerbread Whoopie Pies. And they have cinnamon cream cheese frosting. And I’ll totally give you one if you say it’s perfectly OKAY for me to buy myself a little! something to hold myself off until Christmas.

Promise it won’t be too extravagant. Or expensive… well, maybe a little.

Gingerbread Whoopie Pies with Cinnamon Cream Cheese Frosting *inspired by Camilla Saulsbury’s Ultimate Cake Mix Cookie Book‘s recipe

1 box spice cake mix
8 ounces sour cream (don’t use reduced fat here)
2 eggs
1/4 cup vegetable oil
2 tsp ground ginger
2 tsp ground cinnamon, divided
1 can cream cheese frosting (substitute homemade if you like!)
Rainbow non-pareils, if desired

1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets with cooking spray, then blot the excess with a paper towel. Set them aside.
2. In a large bowl, beat together the cake mix, sour cream, eggs, oil ginger and one teaspoon of the ground cinnamon with a hand mixer until blended and a soft dough forms. Portion dough into rounded, heaping Tablespoonfuls (or use your cookie dough scoop and make a big ol’ scoop) about 3″ apart on the prepared cookie sheets.
3. Bake whoopie pies for about 12-15 minutes, rotating pans halfway through baking time, until pies lightly browned on the bottoms and set in the center–do not overbake. Allow to cool on cookie sheets about 5 mins, then transfer carefully to wire racks to finish cooling.
4. Meanwhile, mix the remaining teaspoon of ground cinnamon into prepared frosting and blend to combine. Once pies are cooled, spoon a giant blob of frosting onto the flat bottom of one pie; top with another pie (flat sides together). I like using pies in similar shapes since they all bake differently. If you’d like, roll the edges of the frosting in festive sprinkles–for these, I used a holiday non-pareils mix, but THESE or THESE would be cute! Store these pies airtight.

If we’ve learned anything from this post, it’s that I’m addicted to shopping and I’m on a serious gingerbread kick … sue me for being awesome.

Have a happy Wednesday, kiddies!

xo, Hayley

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