Name: Lemony Gingerbread Whoopie Pies
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3/4 cup butter, softened -; 3/4 cup packed brown sugar -; 1/2 cup molasses -; 1 large egg, room temperature -; 3 cups all-purpose flour -; 2 teaspoons ground ginger -; 1 teaspoon ground cinnamon -; 1 teaspoon baking soda -; 1/4 teaspoon salt -; 1/2 cup sugar -; Filling: -; 3/4 cup butter, softened -; 3/4 cup marshmallow creme -; 1-1/2 cups confectioners' sugar -; 3/4 teaspoon lemon extract -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Gingerbread Whoopie Pies

1. 3/4 cup butter, softened -

2. 3/4 cup packed brown sugar -

3. 1/2 cup molasses -

4. 1 large egg, room temperature -

5. 3 cups all-purpose flour -

6. 2 teaspoons ground ginger -

7. 1 teaspoon ground cinnamon -

8. 1 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. 1/2 cup sugar -

11. Filling: -

12. 3/4 cup butter, softened -

13. 3/4 cup marshmallow creme -

14. 1-1/2 cups confectioners' sugar -

15. 3/4 teaspoon lemon extract -

How to cook deliciously - Lemony Gingerbread Whoopie Pies

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.

2. Stage

Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.

3. Stage

For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.

4. Stage

Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.