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
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
Reviews
This are the very best.
These were absolutely delicious!! The subtle taste of lemon with the ginger and cinnamon was so good. I usually make chocolate whoopie pies cuz I'm a chocoholic but these are my new favorite!!
This was a great cookie; however I think rolling the dough in sugar before forming the cookie made them too sweet.
These are delicious. These are even great without the filling.
Yummy! I usually make chocolate Whoopie Pies for the kids' snack after the first day of school. Our granddaughter was to be here after her first day of 1st grade, and she loves ginger so I tried these. Success! She loved them. I was short of marshmallow so used a cream cheese frosting which was delicious. Definitely a favorite in this family.
Tasty!!!!
They are wonderful I added lemon zest, because I had cheap extact.I can think of so many filligs that would be great with this reciepe. Thank you so much!
This is our new favorite cookie! One suggestion: put them in the refrigerator to firm up the filling, then set out to soften a little before eating.
not bad, but not as soft as i expected. Not very lemony, next time i will increase the lemon. They are a lot softer the 2nd day.
Absolutely Fantastic. I loved everything about this recipe! It was a hit among my teachers! Amazing.