Lemony Gingerbread Whoopie Pies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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.âJamie Jones, Madison, Georgia Ingredients:
3/4 cup butter, softened |
3/4 cup packed brown sugar |
1/2 cup molasses |
1 egg |
3 cups king arthur unbleached 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:
1. In a large bowl, cream butter and brown sugar until light and fluffy. 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.
2. Preheat oven to 350°. Shape 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.
3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.
4. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Yield: about 2 dozen.
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