lemony gingerbread whoopie pies

How To Make lemony gingerbread whoopie pies

• 1

  In a large bowl, cream butter and brown sugar until light and fluffy.
• 2

  Beat in molasses and egg.
• 3

  Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
• 4

  Preheat 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.
• 5

  Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
• 6

  For filling, in a small bowl, beat butter and marshmallow cream until light and fluffy. Gradually beat in confectioner's sugar and extract.
• 7

  Spread filling on the bottoms of half the cookies; top with remaining cookies.
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