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Brittle Nut Gingersnap Whoopie Pies
Savor the delightful blend of warm spices in Brittle Nut Gingersnap Whoopie Pies. These treats feature the perfect balance of ginger, cinnamon, nutmeg, and cloves, creating a flavorful and comforting gingersnap experience. The creamy filling, a mix of cream cheese, butter, and vanilla, adds a luxurious touch. Finished with a crunchy coating of PLANTERS® Brittle Nut Medley, each bite is a harmonious marriage of sweet, spiced goodness and nutty crunch.
12 Servings
Prep Time
10 minutes
Cook Time
1 hour, 15 minutes
Total Time
2 hours, 25 minutes
Ingredients
- 2 ½ cups flour
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2/3 cup sugar
- 1/3 cup molasses
- ½ cup vegetable oil
- ¼ cup hot water
- 1 egg
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 cups PLANTERS® Brittle Nut Medley, chopped
Directions
- In medium sized bowl mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt.
- In separate bowl beat together sugar, molasses, oil, hot water and egg. Combine wet ingredients into dry ingredients. Beat together well. Cover dough with plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Using scoop, make 24 balls from chilled dough. Place on prepared sheet 1½ inches apart. Bake 10 to 12 minutes. Cool.
- In medium bowl, using electric mixer, beat cream cheese and butter until smooth. Mix in vanilla. Slowly add powdered sugar. Divide frosting onto flat sides of 12 cookies. Top with remaining cookies, pushing down gently until frosting comes out to edge. In shallow dish, place chopped nut medley. Roll sides of frosting-filled whoopie pies into chopped nut medley.
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