Print Options

 
 
 Print
Lemony Gingerbread Whoopie Pies Recipe

Lemony Gingerbread Whoopie Pies Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD:24 servings

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

  • 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.

Nutritional 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.