Gingerbread Whoopie Cookies with Lemon Creme



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 vote
Makes 2 1/2 dozen.
30 Min
10 Min


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
1 c
butter, softened, divided
3/4 c
firmly packed brown sugar
1/2 c
1 large
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


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.
2Shape the dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased (or parchment lined) baking sheets.
3Bake for 8 to 10 minutes or until the edges just begin to brown. Remove to wire racks; cool completely.
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.

About Gingerbread Whoopie Cookies with Lemon Creme

Course/Dish: Cookies
Other Tag: Quick & Easy