gingerbread whoopie cookies with lemon creme
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For gingerbread whoopie cookies with lemon creme
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3 call purpose flour
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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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1 cbutter, softened, divided
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3/4 cfirmly packed brown sugar
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1/2 cmolasses
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1 lgegg
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1/4 cgranulated sugar
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1 jar(7 oz) marshmallow cream
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4 ozcream cheese, softened
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1 tsplemon extract
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1 cchopped peppermint candies
How To Make gingerbread whoopie cookies with lemon creme
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1Preheat 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.
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2Shape the dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased (or parchment lined) baking sheets.
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3Bake for 8 to 10 minutes or until the edges just begin to brown. Remove to wire racks; cool completely.
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4Mix 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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