These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.
Ingredients
- 10 ounces all-purpose flour
- 0.5 cups white sugar
- 0.5 cups dark molasses
- 2.5 teaspoons ground ginger , or more to taste
- 1.25 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.75 teaspoons salt
- 0.33 cups vegetable oil
- 1 egg , beaten
- 0.33 cups boiling water
- Filling:
- 2.5 cups confectioners' sugar
- 1 package cream cheese , 8 ounce
- 0.25 cups butter , room temperature
- 2 teaspoons heavy whipping cream , or as needed
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
-
2
Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
-
3
Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
-
4
Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
-
5
Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
-
6
Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
Nutrition Facts
Per serving
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