Gingerbread Whoopie Pies with Birch Cream Filling

Whoopie for gingerbread!

These whoopie pies are so soft and delicious and they are much less fuss than frosting individual gingerbreads but still look pristine on a serving plate. We made a simple cream cheese frosting using Amber Birch Syrup as a flavoring and WOW! Yum!

This is where the versatility of birch syrup shines. The flavor of birch syrup is quite concentrated and in this respect it acts like an extract to flavor foods but yet because there is some sweetness to the syrup, it doesn't overpower the rest of the ingredients. This recipe showcases a nice balance between the Amber Birch and the cream cheese in the filling where both ingredients compliment one another with neither being overly dominant. 

This recipe is a typical cookie dough method with no cookie cutters required and a no fuss transfer to the cookie sheet with a small ice cream or meatball scoop.

Gingerbread Whoopie Pies

Preheat: 350 F

Makes: 26 sandwich cookies

Prep Time: 30 minutes



2 cups all purpose flour

2 Tsp ground cinnamon

1 Tsp ground ginger

1/4 Tsp ground all-spice

1/4 Tsp fresh ground nutmeg

1/4 Tsp baking soda

1/4 Tsp salt 

3/4 cup light brown sugar packed

8 Tbsp unsalted butter, melted

1/4 cup molasses OR 2 Tbsp molasses and 2 Tbsp Amber Birch Syrup

1 large egg

1/4 cup buttermilk (substitute with 1/4/cup regular milk plus 1/2 tsp of lemon juice or white vinegar)

In a medium mixing bowl whisk together flour, spices, baking soda, and salt.

In a separate large bowl, combine brown sugar, melted butter and molasses. Whisk until combined. Add the egg and buttermilk, and continue to whisk until blended.

Add the flour mixture and fold together using a rubber spatula. Do not over mix.

Cover the bowl with plastic and refrigerate for 1 hour or overnight. 

Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Using a 1 Tbsp cookie scoop, roll the dough into a ball an place on a cold baking sheet 2 inches apart. You can skip the rolling if you are in a rush and just drop the dough by the scoopful.

Bake until the cookies are puffy, about 11 - 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool. 

Birch Cream Filling


6 oz of cream cheese, cubed

6 Tbsp unsalted butter, soft but not melted 

2 cups icing sugar

1 1/2 Tsp of The Canadian Birch Company Amber Birch Syrup


Beat together butter with 1 cup of sugar. Once smooth blend in the remaining cup of sugar. 

Add the birch syrup and mix to combine. You can add more to taste if you like. (This means to you have to taste test it! It is in the instructions after all. Oh, darn!)

If you feel the filling is too runny, add a bit more icing sugar until a good thick consistency is reached. Filling will always be a little bit runny due to the cream cheese.

When cookies are cooled, spread one cookie with the filling and top with a second cookie. You can use a piping back with decorating tip for a swirly look as pictured. 

Birch Cooking Tip

Birch syrup has an intense concentrated burnt caramel flavor which makes it a great substitute for vanilla extract to flavor baking and dessert sauces.

Perfect Pairings

Cold glass of milk, pumpkin spice cafe latte using Birch for Breakfast syrup Pumpkin Spice flavor or a gingerbread tea. 

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