gingerbread whoopie pies with lemon creme
(3 ratings)
The gingerbread cookie is so moist, and when it mixes with the lemon creme, its amazing. The peppermint adds a little more spunk overall. This recipe comes from McCormick.
(3 ratings)
yield
2 1/2 dozen whoopie pies
prep time
30 Min
cook time
10 Min
Ingredients For gingerbread whoopie pies with lemon creme
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3 cflour
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2 tspground ginger
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1 tspground cinnamon
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1 tspbaking soda
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1/4 tspground nutmeg
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1/4 tspsalt
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2 stickbutter, softened, divided
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3/4 cfirmly packed brown sugar
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1/2 cmolasses
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1egg
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1/4 cgranulated sugar
- CREME
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1 jarmarshmallow creme
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4 ozcream cheese, softened
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1 tsppure lemon extract
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1 cchopped peppermint candies
How To Make gingerbread whoopie pies with lemon creme
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1Preheat oven to 350 degrees.
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2Mix together flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 3/4 cup of the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well.
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3Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate for 4 hours or overnight.
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4Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
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5Bake for 8-10 minutes or until the edges of cookies begin to brown. Remove to wire racks and cool completely.
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6Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and extract until well blended. Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies.
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7Roll edge of cookies in chopped candy.
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