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Gingerbread Whoopie Pies with Lemon Crème
Fall into Autumn with these deliciously spiced gingerbread whoopie pies.
Fall is my favorite time of year! Crisp autumn days, sunshine, warm colors and spices. Whether its kids getting an unexpected treat in their lunchbox or the ideal nibble with your afternoon coffee (I have to get a hit just before bus time every day), whoopie pies are the perfect hand held childhood treat. When you add all the flavors of fall and a twist of lemon it’s even more perfect!
Using my stand mixer fit with the whisk attachment, I whip together the crème filling. Marshmallow crème, cream cheese and zested
The cookie dough is full of spices and warm ginger. The dough balls are scooped with a mini cookie scoop
After a roll in the hay (or sugar that is), the cookies are baked and cooled on a rack. These tiny balls will spread out so give them plenty of room! I love a stackable cooling
When the cookies have fully cooled, snip the corner off the zipper bag and pipe the crème filling onto a cookie. Place another on the top to make the whoopie pie. Store the cookies in an airtight container in the fridge until ready to serve. They are so good chilled!
TIP: The recipe makes 15 cookies. Double or triple it and freeze to bake and fill later. Freeze the extra crème in a zipper freezer bag. Place any uncooked dough balls on a wax paper lined cookie sheet and freeze until hard. Then remove from cookie sheet and store in a larger zipper bag and return to the freezer.
I don’t know who’s more excited about these yummy spiced treats. The kiddos, my hubs, or me. Best part is my coffee cup and I get first dibs. Perks of the job.
These cookies are so delicious you will want to make a double or maybe a triple batch to freeze for later.
Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 2 tablespoons Ground Ginger (finely chopped)
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 1/2 Stick of Butter (room temperature)
- 3/4 cups Brown Sugar
- 1/2 cup Molasses
- 1 Egg (room temperature)
- 1/2 cup Sugar (for dredging)
- 1 jar Marshmallow Cream (7 oz.)
- 8oz Cream Cheese (room temperature)
- 1/4 cup Butter (softened)
- 1 lemon (juiced and zested)
Instructions
- Preheat oven to 350 degrees
- Beat together cream ingredients until well blended. Place into a zipper bag and chill while you make the cookie dough.
- In a medium size bowl combine dry ingredients and mix well; set aside.
- Using a stand or hand mixer, cream butter and brown sugar until fluffy.
- Gradually add in molasses, candied ginger and egg. Beat well.
- Gradually add in your dry mix until well incorporated.
- Shape dough into 1” balls and roll in granulated sugar.
- Place 2 inches apart on parchment lined sheet pan.
- Bake for 8-10 minutes.
- Cut the corner of the zipper bag and pipe about a heaping tablespoon of lemon creme filling on the flat side of a cookie, then top with another cookie.
- Keep in the fridge until ready to serve.
Notes
Double or triple the recipe and freeze to bake and fill later. Freeze the extra crème in a zipper freezer bag. Place any uncooked dough balls on a wax paper lined cookie sheet and freeze until hard. Then remove from cookie sheet and store in a larger zipper bag and return to the freezer.