I love this recipe because it brings together the best of several textures and flavors. The gingersnap cookies are soft and full of warm spice, the cream cheese filling is luxuriously smooth, and the chopped nut medley on the sides adds just the right amount of crunch. These whoopie pies look impressive but are simple to make. They’re ideal for gifting, sharing, or simply enjoying with a cup of tea or coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 cup PLANTERS® Brittle Nut Medley, chopped
Directions
Step 1 I start by combining the dry ingredients in a medium bowl. I mix together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until evenly blended.
Step 2 In another bowl, I beat together the sugar, molasses, vegetable oil, hot water, and egg until smooth. I pour the wet mixture into the dry ingredients and mix everything until it forms a sticky dough. I cover the bowl with plastic wrap and refrigerate it for 1 hour so the dough firms up.
Step 3 When I’m ready to bake, I preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. I use a small scoop or spoon to make 24 even balls from the chilled dough, placing them about 1½ inches apart on the prepared tray. I bake them for 10–12 minutes, or until they’re lightly browned around the edges but still soft in the center. I let them cool completely before assembling.
Step 4 While the cookies cool, I prepare the filling. In a medium bowl, I beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. I mix in the vanilla, then slowly add the powdered sugar until the filling is thick, smooth, and spreadable.
Step 5 To assemble, I spread or pipe a generous amount of filling onto the flat side of 12 cookies. I top each with another cookie, pressing gently until the frosting spreads to the edge. I then roll the sides of each whoopie pie in the chopped brittle nut medley so that the nuts stick to the filling and coat the edges evenly.
Servings and Timing
This recipe makes about 12 whoopie pies. It takes around 10 minutes to prep, 1 hour and 15 minutes to bake and chill, and about 1 hour total for cooling and assembly, for a total of roughly 2 hours and 25 minutes.
Variations
Sometimes I like to add a tablespoon of orange zest to the cookie dough for a citrus twist. For a bit of heat, I add a pinch of ground black pepper or crystallized ginger pieces. I also swap the Brittle Nut Medley for crushed pecans, walnuts, or toffee bits. For a festive touch, I drizzle the tops with melted white or dark chocolate.
Storage/Reheating
I store the whoopie pies in an airtight container in the refrigerator for up to 5 days. They taste best when slightly chilled but can also be served at room temperature. I don’t reheat them, but if I want them softer, I let them sit out for 15 minutes before serving. They also freeze beautifully for up to a month—just thaw in the fridge overnight before enjoying.
FAQs
Can I make the cookies ahead of time?
Yes, I often bake the cookies a day ahead and store them in an airtight container until I’m ready to fill them.
How do I keep the cookies soft?
I make sure not to overbake them—they should be just set in the center. Storing them in an airtight container helps keep them chewy.
Can I use another nut mixture?
Absolutely. Any chopped nut blend or brittle works, like peanuts, pecans, or almonds.
Can I make the filling less sweet?
Yes, I reduce the powdered sugar slightly or add a pinch of salt for balance.
Can I skip the nuts?
Yes, I can roll the sides in shredded coconut, crushed cookies, or leave them plain for a smooth edge.
What if I don’t have molasses?
I substitute dark brown sugar or golden syrup for a similar flavor.
Can I use margarine instead of butter in the filling?
Yes, though butter gives a richer taste and smoother texture.
How can I make them gluten-free?
I use a good-quality 1:1 gluten-free flour blend instead of regular flour.
How do I get perfectly even cookies?
I use a small cookie scoop to portion the dough—it keeps the cookies uniform in size for easy pairing.
Can I freeze the dough?
Yes, I freeze it in portions for up to a month. When I’m ready to bake, I thaw it slightly before scooping and baking as usual.
Conclusion
These brittle nut gingersnap whoopie pies are one of my go-to treats when I want a dessert that feels both nostalgic and special. I love the warmth of the spices, the soft texture of the cookies, and the creamy filling that contrasts beautifully with the crunchy nut coating. They’re a delightful mix of cozy flavors and indulgent textures—perfect for sharing, gifting, or savoring one bite at a time.
These Brittle Nut Gingersnap Whoopie Pies are soft, spiced cookies sandwiched with creamy vanilla filling and rolled in a crunchy nut coating. Combining the warmth of ginger, cinnamon, nutmeg, and cloves with the smoothness of cream cheese frosting and the texture of brittle nuts, they’re the perfect cozy yet indulgent treat for any occasion.
Ingredients
2 ½ cups flour
2 tsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
⅔ cup sugar
⅓ cup molasses
½ cup vegetable oil
¼ cup hot water
1 egg
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar
1 cup chopped PLANTERS® Brittle Nut Medley (or mixed nuts)
Instructions
In a bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Mix until even.
In a separate bowl, beat together sugar, molasses, oil, hot water, and egg until smooth. Stir the wet ingredients into the dry mixture until a sticky dough forms. Cover and refrigerate for 1 hour.
Preheat oven to 180°C (350°F). Line baking trays with parchment paper. Scoop 24 even portions of dough, roll into balls, and place 1½ inches apart. Bake for 10–12 minutes until edges are lightly browned and centers remain soft. Cool completely.
To make the filling, beat cream cheese and butter together until smooth. Add vanilla, then gradually beat in powdered sugar until thick and spreadable.
To assemble, spread or pipe filling on the flat side of 12 cookies. Top with another cookie and gently press together. Roll the edges in chopped Brittle Nut Medley to coat.
Notes
Add orange zest to the cookie dough for a citrus twist or chopped crystallized ginger for extra spice.
For a nut-free option, roll edges in shredded coconut or crushed cookies.
To make ahead, bake cookies one day in advance and store airtight before assembling.
For a festive look, drizzle with melted chocolate or dust with powdered sugar.
Ensure cookies are fully cooled before adding filling to prevent melting.
