Gingerbread Whoopie Pies with Lemon Creme

rachel ross


The gingerbread cookie is so moist, and when it mixes with the lemon creme, its amazing. The peppermint adds a little more spunk overall.

This recipe comes from McCormick.

★★★★☆ 3 votes
2 1/2 dozen whoopie pies
30 Min
10 Min


3 c
2 tsp
ground ginger
1 tsp
ground cinnamon
1 tsp
baking soda
1/4 tsp
ground nutmeg
1/4 tsp
2 stick
butter, softened, divided
3/4 c
firmly packed brown sugar
1/2 c
1/4 c
granulated sugar


1 jar(s)
marshmallow creme
4 oz
cream cheese, softened
1 tsp
pure lemon extract
1 c
chopped peppermint candies


1Preheat oven to 350 degrees.
2Mix together 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 molasses and egg; beat well.
3Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate for 4 hours or overnight.
4Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
5Bake for 8-10 minutes or until the edges of cookies begin to brown. Remove to wire racks and cool completely.
6Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and extract until well blended. Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies.
7Roll edge of cookies in chopped candy.

About this Recipe

Course/Dish: Pies, Other Desserts
Other Tag: For Kids