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gingerbread whoopie cookies with lemon creme

(1 rating)
Recipe by
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
  • 1 c
    butter, softened, divided
  • 3/4 c
    firmly packed brown sugar
  • 1/2 c
  • 1 lg
  • 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.

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