gingerbread whoopie cookies with lemon creme

(1 rating)
Recipe by
S I
Anytown, WI

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.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For gingerbread whoopie cookies with lemon creme

  • 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 lg
    egg
  • 1/4 c
    granulated sugar
  • 1 jar
    (7 oz) marshmallow cream
  • 4 oz
    cream cheese, softened
  • 1 tsp
    lemon extract
  • 1 c
    chopped peppermint candies

How To Make gingerbread whoopie cookies with lemon creme

  • 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.

Categories & Tags for Gingerbread Whoopie Cookies with Lemon Creme:

ADVERTISEMENT