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gingerbread whoopie pies with lemon creme

(3 ratings)
Recipe by
rachel ross
New Bedford, MA

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 ratings)
yield 2 1/2 dozen whoopie pies
prep time 30 Min
cook time 10 Min

Ingredients For gingerbread whoopie pies with lemon creme

  • 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
  • 1/4 c
    granulated sugar
  • 1 jar
    marshmallow creme
  • 4 oz
    cream cheese, softened
  • 1 tsp
    pure lemon extract
  • 1 c
    chopped peppermint candies

How To Make gingerbread whoopie pies with lemon creme

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix 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.
  • 3
    Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate for 4 hours or overnight.
  • 4
    Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
  • 5
    Bake for 8-10 minutes or until the edges of cookies begin to brown. Remove to wire racks and cool completely.
  • 6
    Mix 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.
  • 7
    Roll edge of cookies in chopped candy.

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