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Lemony Gingerbread Whoopie Pies

 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


  • 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
  • 3/4 cup butter, softened
  • 3/4 cup marshmallow creme
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon McCormick® Pure Lemon Extract


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