gingerbread whoopie cookies with lemon creme

Name: Gingerbread Whoopie Cookies with Lemon Creme
Prep time: 30 min
Cook time: 10 min
Ingredients: 3 cup(s) all purpose flour; 2 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) salt; 1 cup(s) butter, softened, divided; 3/4 cup(s) firmly packed brown sugar; 1/2 cup(s) molasses; 1 large egg; 1/4 cup(s) granulated sugar; 1 jar(s) (7 oz) marshmallow cream; 4 ounce(s) cream cheese, softened; 1 teaspoon(s) lemon extract; 1 cup(s) chopped peppermint candies

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82 Pinches 1 Photo

S I

Anytown, WI

Updated on Oct 18, 2010

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.

Rate

prep time 30 Min

cook time 10 Min

method ---

yield Makes 2 1/2 dozen.

Ingredients

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

How To Make gingerbread whoopie cookies with lemon creme

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.

Step 2

Shape the dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased (or parchment lined) baking sheets.
Step 3

Bake for 8 to 10 minutes or until the edges just begin to brown. Remove to wire racks; cool completely.
Step 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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