GINGERBREAD WHOOPIE PIES WITH LEMON CREME

Gingerbread Whoopie Pies with Lemon Creme image

Provided by rachel ross

Time 40m

Number Of Ingredients 16

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.