Lemony Gingerbread Whoopie Pies

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

  • 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

1 whoopie pie: 286 calories, 13g fat (8g saturated fat), 42mg cholesterol, 184mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 2g protein.Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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