Gingerbread Sandwich Cookies

(originally made 12/2011)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
  1                     egg
  2          teaspoons  vanilla
     1/4           cup  granulated sugar (next time would use raw sugar)
Filling
  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.

In 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.

Once 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.

To make the lemon filling: In a large bowl, beat the marshmallow fluff, butter, cream cheese, lemon extract and lemon zest until fluffy.

Assemble the whoopie pies by sandwiching the lemon filling between two cookies. Store the whoopie pies in the refrigerator or freezer until needed.

Source:
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