Best Gingerbread Whoopie Pies With Lemon Cream Cheese Filling Adapted From King Arthur Flour Recipes

LEMONY GINGERBREAD WHOOPIE PIES

Lemony Gingerbread Whoopie Pies image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

GINGERBREAD WHOOPIE PIES

Gingerbread Whoopie Pies image

These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.

Provided by Chef John

Categories Desserts Cookies Whoopie Pie Recipes

Time 1h12m

Yield 12

Number Of Ingredients 16

Ingredients

10 ounces all-purpose flour
½ cup white sugar
½ cup dark molasses
2 ½ teaspoons ground ginger, or more to taste
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
⅓ cup vegetable oil
1 egg, beaten
⅓ cup boiling water
Filling:
2 ½ cups confectioners' sugar
1 (8 ounce) package cream cheese, room temperature
¼ cup butter, room temperature
2 teaspoons heavy whipping cream, or as needed
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 63.4 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 371.2 mg, Sugar 41.7 g

GINGERBREAD WHOOPIE PIES WITH LEMON CREME

Gingerbread Whoopie Pies with Lemon Creme image

The gingerbread cookie is so moist, and when it mixes with the lemon creme, its amazing. The peppermint adds a little more spunk overall. This recipe comes from McCormick.

Provided by rachel ross

Categories Other Desserts

Time 40m

Number Of Ingredients 16

Ingredients

3 c flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
2 stick butter, softened, divided
3/4 c firmly packed brown sugar
1/2 c molasses
1 egg
1/4 c granulated sugar
CREME
1 jar(s) marshmallow creme
4 oz cream cheese, softened
1 tsp pure lemon extract
1 c chopped peppermint candies

Steps:

1. Preheat oven to 350 degrees.
2. Mix together flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 3/4 cup of the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well.
3. Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate for 4 hours or overnight.
4. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
5. Bake for 8-10 minutes or until the edges of cookies begin to brown. Remove to wire racks and cool completely.
6. Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and extract until well blended. Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies.
7. Roll edge of cookies in chopped candy.