Lemony Gingerbread Whoopie Pies | Cleveland Southside Moms

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

Instructions

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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 dough 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.

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.

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