Best Lemony Gingerbread Whoopie Pies Recipes
LEMONY GINGERBREAD WHOOPIE PIES
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
LEMONY GINGERBREAD WHOOPIE PIES
The lemon and ginger flavors compliment each other very nicely.
Provided by Samantha Bideau
Categories Cookies
Time 8m
Number Of Ingredients 15
Steps:
- 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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