(originally made 12/2011)
These were delicious, but they are not whoopie pies. They are sandwich
cookies. Instead of the listed filling I used 4oz cream cheese, 4T
butter, a splash of lemon extract, zest and 1/2c confectioner's sugar.
a few drops of water to get it to the right consistency. Even the
non-gingerbread loving people liked them.
Gingerbread whoopie pies with lemon creme
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 teaspoons ground ginger
1 teapoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 sticks unsalted butter -- at room temperature
3/4 cup brown sugar -- packed
1/2 cup molasses
2 teaspoons vanilla
1/4 cup granulated sugar (next time would use raw sugar)
1 jar marshmallow fluff -- (7 ounce)- omitted (used 1/2c confectioner's sugar)
1/2 a stick unsalted butter -- at room temperature
4 ounces cream cheese -- at room temperature
1 teaspoon lemon extract
1 teaspoon lemon zest
In a large bowl, mix together the flour, spices, baking soda, nutmeg and salt. Set aside.
a stand mixer (or medium bowl) beat the butter until softened. Add the
sugar and beat until light and fluffy. Add the molasses, egg, and
vanilla. Beat until blended. Add the flour mixture and mix it until
well-combined. Remove the dough from the mixer and wrap it in plastic
wrap, allowing it to chill in the refrigerator at least 4 hours.
you are ready to bake the dough, preheat the oven to 350. Place 1/4 cup
of granulated sugar in a shallow bowl. Form the dough into 1-inch sized
balls and roll the balls in the sugar. Arrange the rolled balls 2
inches apart on a cookie sheet.
Bake 8 minutes, until the edges
of the cookies are just turning golden. Do not overcook, as the cookies
become too crisp for the filling. Cool the cookies on a wire rack.
make the lemon filling: In a large bowl, beat the marshmallow fluff,
butter, cream cheese, lemon extract and lemon zest until fluffy.
the whoopie pies by sandwiching the lemon filling between two cookies.
Store the whoopie pies in the refrigerator or freezer until needed.