Best Gingerbread Whoopie Pies With Lemon Cream Cheese Filling Adapted From King Arthur Flour 633711 Recipes

GINGERBREAD WHOOPIE PIES WITH LEMON CRèME

Steps:

• For the Gingerbread Whoopie Pies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
• Meanwhile, for the Lemon Creme, mix marshmallow creme, butter, cream cheese and lemon extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed peppermints or try other toppings like crushed pistachios, rainbow sprinkles, or mini chocolate chips . Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
• Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or .https://www.mccormick.com/recipes/dessert/white-chocolate-kissed-gingerbread-cookies">White Chocolate Kissed Gingerbread Cookies

LEMONY GINGERBREAD WHOOPIE PIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.

GINGERBREAD WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
• Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
• Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
• Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

GINGERBREAD WHOOPIE PIES WITH LEMON CREAM CHEESE FILLING ADAPTED FROM KING ARTHUR FLOUR

Steps:

• In a medium bowl, whisk together the flour, salt, baking soda, and spices. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Mix in the egg, beating until incorporated, scraping down the sides of the bowl if needed. With the mixer on low speed, mix in half the dry ingredients. Add the molasses, then the remaining dry ingredients. Finally, add the buttermilk, mixing until just incorporated. Use a medium cookie scoop or a pastry bag fitted with a round tip to form the cookie shapes on the prepared baking sheet. Space the cookies a few inches apart, and bake 9-12 minutes, rotating the cookie sheets halfway through, until the cookies are cooked through and spring back when lightly pressed with your finger. Remove from oven and allow to cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Meanwhile, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until smooth and creamy. Add the vanilla, lemon extract, and lemon zest, and mix to combine. With the mixer on low speed, slowly add the sugar. Once it is incorporated, increase the speed to medium and beat until light and fluffy. Match the cookies together by size, and pipe or spread filling over half the cookies. Form sandwiches with the remaining halves, and serve or store in an airtight container.