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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 1 |
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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 |
1/2 cup white sugar |
1/2 cup dark molasses |
2 1/2 teaspoons ground ginger, or more to taste |
1 1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
1/3 cup vegetable oil |
1 egg, beaten |
1/3 cup boiling water |
filling |
2 1/2 cups confectioners' sugar |
1 (8 ounce) package cream cheese, room temperature |
1/4 cup butter, room temperature |
2 teaspoons heavy whipping cream, or as needed |
1 teaspoon vanilla extract |
Directions:
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.
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