Gingerbread Whoopie Cookies with Lemon Creme

S I

By
@SyiLuvsPastries

These cookies can also be rolled in chopped pistachios, chopped nuts or mini chocolate chips.
Some of my family members do not like lemon, so I just substituted vanilla extract instead.


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Rating:

Comments:

Serves:

Makes 2 1/2 dozen.

Prep:

30 Min

Cook:

10 Min

Ingredients

3 c
all purpose flour
2 tsp
ground ginger
1 tsp
ground cinnamon
1 tsp
baking soda
1/4 tsp
ground nutmeg
1/4 tsp
salt
1 c
butter, softened, divided
3/4 c
firmly packed brown sugar
1/2 c
molasses
1 large
egg
1/4 c
granulated sugar
1 jar(s)
(7 oz) marshmallow cream
4 oz
cream cheese, softened
1 tsp
lemon extract
1 c
chopped peppermint candies

Directions Step-By-Step

1
Preheat the oven to 350°F. In a medium bowl, mix together the 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 the molasses and egg; beat well. Gradually beat in the flour mixture until well blended. Press the dough into a thick flat disk; wrap in plastic wrap. Refrigerate for 4 hours or overnight.
2
Shape the dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased (or parchment lined) baking sheets.
3
Bake for 8 to 10 minutes or until the edges just begin to brown. Remove to wire racks; cool completely.
4
Mix the marshmallow cream, remaining 1/4 cup butter, cream cheese, and extract until well blended. Place about 1 T. of the filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with the remaining cookies. Roll the edges of the cookies in the chopped pepperming candy.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy