Holiday Recipe: The Lettuce Lady’s Molasses Whoopie Pies

Emily Needham, aka The Lettuce Lady, shared her holiday recipe for Molasses Whoopie Pies. Are they cookies, cakes, pies, or sandwiches? No matter what you call them, her seasonally spiced treats are sure to enhance your holidays.

“These dreamy, butter creamy sammies are always a hit at family gatherings,” Needham told us. “The cookie is spiced and chewy and filled with my favorite buttercream recipe — I hope your friends and family fall in love with this recipe the way mine do year after year!”

[Editor’s note: Thank you, Emily! As we all prepare for holiday gatherings, we’re happy to share recipes from members of our Island Directory. To find out about where to go and what to do here all winter long, use this form to sign up for our free weekly Life Between the Ferries newsletter.]

Molasses Whoopie Pies

(Makes about three dozen)

Chewy Molasses Cookies

• 2 cups salted butter, softened
• 3 cups sugar
• 1 cup molasses
• 4 eggs, lightly beaten
• 4 tsp. corn starch
• 8 cups flour
• 1 tsp. salt
• 4 ½ tsp. baking soda
• 4 ½ tsp. ground ginger
• 3 tsp. ground cloves
• 3 tsp. ground cinnamon

Method:

1. Preheat oven to 350 degrees
2. In the large bowl of a stand mixer, cream together butter and sugar until fluffy
3. Slowly, beat in molasses and eggs. Set mixture aside
4. In another bowl, combine flour, salt, corn starch, baking soda, ginger, cloves and cinnamon
5. Mix thoroughly with whisk
6. Gradually add dry mixture to creamed ingredients until fluffy again
7. Roll dough into 1 ½-inch balls and place on greased or parchment-lined cookie sheet
8. Bake at 350 degrees for 10 minutes
9. Allow to them cool fully after baking

Hint: “I always keep an eye on mine and remove them from the oven right before they look ‘done,’ so they’re super chewy,” Needham said.

Amazing Buttercream

• 6 to 8 cups confectioners sugar (depending on sweetness preference)
• 8 stickets of unsalted butter
• 2 tbsp. vanilla extract

Method:

1. In a stand mixer, whip butter on high speed until fluffy
2. Scape down the sides of the bowl occasionally to make sure all butter gets whipped
3. Reduce speed to low and, 1 cup at a time, slowly add confectioners sugar
4. After each cup, increase the speed to high until all sugar is incorporated
5. Repeat for each cup of sugar, reducing to low before adding
6. Taste at 6 cups of sugar, continue to 8 cups if you prefer a sweeter buttercream
7. Add the vanilla and mix on high one last time

Assembling the Molasses Whoppie Pies

When the cookies are thoroughly cooled, a dollop of buttercream between to cookies, and enjoy!

“These can be left on the counter for up to a week, refrigerated for up to two weeks, or frozen for up to three months — but seriously, good luck not finishing them off in a matter of days,” Needham said.

Holiday special from The Lettuce Lady

Order your @thelettucelady1 gift certificates for the holidays — who wouldn’t love the unique gift of a healthy lunch delivered to their door? Text Emily: 631-678-8066.