- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons McCormick Gingerbread Spice
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 large egg
- 3/4 cup molasses
- 1/2 cup buttermilk
- 1 cup chilled heavy cream
- 8 ounces cream cheese, softened I recommend using full fat
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 tablespoon McCormick Cinnamon Sugar
- 1/2 cup butter
- 1 cup brown sugar
- 6 tablespoons heavy cream
- 2 1/2 cups powdered sugar
Prepare the batter
- Preheat oven to 375 degrees and lightly grease a baking sheet. In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves.
- In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg. Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and buttermilk. Proceed with the next two steps.
- Use a cookie scoop or tablespoon to drop 16 scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Allow to cool.
- Grease a muffin tin and use remaining dough to fill tin cavities 3/4 of the way full. Bake for 15-20 minutes until set, remove from the oven and immediately use a spoon to press down the centers to make a crater for the filling. Allow to cool.
Make the cheesecake filling
- Whip heavy cream in a glass or metal bowl, until stiff peaks form. In a medium bowl whip cream cheese and sugar until smooth. Add whipped cream to cream cheese mixture and mix until combined. Spoon into a zip lock bag, snip the corner and pipe into cooled gingerbread cups. Top with cinnamon sugar. Store chilled up to 3-4 days or freeze up to 2 weeks.
Make the caramel frosting
- In a medium sauce pan, melt butter over medium heat. Add brown sugar and whisk until dissolved, boil for about 30 seconds, whisking a few times throughout. Remove from heat and stir in heavy cream. Pour into a large bowl and mix in powdered sugar, beat until smooth. Spread on half of the whoopie pie cookies, top with a second cookie. Store at room temperature in an airtight container up to 4 days or refrigerate up to 1 week.
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