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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

24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 egg
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.
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 into 1-in. balls; roll in sugar.
Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in.

2 of 2

Lemony Gingerbread Whoopie Pies (continued)

Directions (continued)

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.
Yield: about 2 dozen.

Nutrition Facts: 1 whoopie pie equals 286 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 184 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.