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
- ounces all-purpose flour: 10 piece
- white sugar: 0.5 cup
- dark molasses: 0.5 cup
- ½ teaspoons ground ginger: 2 piece (to taste)
- ¼ teaspoons baking soda: 1 piece
- ground cinnamon: 1 tsp
- salt: 0.75 tsp
- vegetable oil: 0.33333 cup
- egg: 1 piece (beaten)
- boiling water: 0.33333 cup
- Filling::
- ½ cups confectioners' sugar: 2 piece
- cream cheese, room temperature: 1 pack (8 ounce pack)
- butter, room temperature: 0.25 cup
- heavy whipping cream: 2 tsp (or as needed)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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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.
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Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
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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.
-
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.
-
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.
