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
Ingredients
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- filling:
- 3/4 cup butter, softened
- 3/4 cup marshmallow creme
- 1-1/2 cups confectioners' sugar
- 3/4 teaspoon lemon extract
Directions
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1In 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.
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2Preheat 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 for 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
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3For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.
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4Spread filling on bottoms of half the cookies, about 1 tablespoon on each; top with remaining cookies.
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