lemony gingerbread whoopie pies
The lemon and ginger flavors compliment each other very nicely.
No Image
prep time
cook time
8 Min
method
Bake
yield
24 whoopie pies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- FILLING:
- 3/4 cup butter, softened
- 3/4 cup marshmallow cream
- 1 1/2 cups powdered sugar
- 3/4 teaspoon lemon extract
How To Make lemony gingerbread whoopie pies
-
Step 1In a large bowl, cream butter and brown sugar until light and fluffy.
-
Step 2Beat in molasses and egg.
-
Step 3Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
-
Step 4Preheat oven to 350*. Shape into 1" balls, roll in sugar. Place 3" apart on ungreased baking sheets. Flatten to 1/2" thickness with a glass dipped in sugar.
-
Step 5Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
-
Step 6For filling, in a small bowl, beat butter and marshmallow cream until light and fluffy. Gradually beat in confectioner's sugar and extract.
-
Step 7Spread filling on the bottoms of half the cookies; top with remaining cookies.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes