gingerbread whoopie pies

How To Make gingerbread whoopie pies

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  Ingredients 8 tablespoons unsalted butter, at room temperature 1 cup light brown sugar, packed 1 large egg 1 teaspoon vanilla extract 3 cups flour 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 cup vegetable oil 1/3 cup molasses 1/2 cup sour cream Filling 12 tablespoons unsalted butter, softened 1 1/4 cups confectioners’ sugar, sifted 1 1/2 teaspoons vanilla extract pinch of salt 2 1/2 cups Marshmallow Fluff Directions 1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. 2. Cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the egg and vanilla and beat until blended. 3. In a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and nutmeg; set aside. 4. In a small bowl, combine the oil, molasses, and sour cream. 5. Alternately mix the flour mixture and molasses mixture into the creamed butter just until combined. 6. Drop 2 tablespoons of batter about 2 inches apart on the baking sheet. Bake for 14 – 16 minutes or until they spring back when touched in the center. Cool completely on a wire rack before you add the filling. To make the filling: 1. In a large mixing bowl, beat the butter and confectioner’s sugar on medium speed until fluffy. Add the vanilla, salt, and Marshmallow until combined. 2. Add a rounded tablespoon of the filling on the center of the flat side of the cake-like cookie. Top with the flat side of another cookie and press together slightly.
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