gingerbread whoopie pies with lemon creme
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.
prep time
30 Min
cook time
10 Min
method
---
yield
2 1/2 dozen whoopie pies
Ingredients
- 3 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 sticks butter, softened, divided
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 - egg
- 1/4 cup granulated sugar
- CREME
- 1 jar marshmallow creme
- 4 ounces cream cheese, softened
- 1 teaspoon pure lemon extract
- 1 cup chopped peppermint candies
How To Make gingerbread whoopie pies with lemon creme
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Step 1Preheat oven to 350 degrees.
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Step 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.
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Step 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.
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Step 4Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
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Step 5Bake for 8-10 minutes or until the edges of cookies begin to brown. Remove to wire racks and cool completely.
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Step 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.
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Step 7Roll edge of cookies in chopped candy.
- 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!
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