Gingerbread Whoopie Pies With Lemon Creme Recipes

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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

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 WITH LEMON CRèME



Gingerbread Whoopie Pies with Lemon Crème image

Reinvent the childhood classic gingerbread cookie into a contemporary holiday treat for all ages with Gingerbread Whoopie Pies filled with luscious Lemon Creme.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 30

Number Of Ingredients 17

3 cups flour
2 tsps McCormick® Ginger, Ground
1 tsp McCormick® Cinnamon, Ground
1 tsp baking soda
1/4 tsp McCormick® Nutmeg, Ground
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 tsp McCormick® Pure Vanilla Extract
1/4 cup granulated sugar
1 jar (7 ounces) marshmallow creme
1/4 cup (1/2 stick) butter softened
4 oz (1/2 package) cream cheese softened
1 tsp McCormick® Pure Lemon Extract
1 cup crushed peppermint candies

Steps:

  • For the Gingerbread Whoopie Pies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  • Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
  • Meanwhile, for the Lemon Creme, mix marshmallow creme, butter, cream cheese and lemon extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed peppermints or try other toppings like crushed pistachios, rainbow sprinkles, or mini chocolate chips . Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
  • Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or .https://www.mccormick.com/recipes/dessert/white-chocolate-kissed-gingerbread-cookies">White Chocolate Kissed Gingerbread Cookies

Nutrition Facts : Calories 203 Calories

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

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-MOLASSES SWIRLED FLUFFY FROSTING



Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting image

Provided by Bobby Flay

Categories     dessert

Time 3h30m

Yield about 12 whoopie pies

Number Of Ingredients 33

1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
1/4 cup light brown muscovado sugar
2 tablespoons dark brown muscovado sugar
1 large egg
1 tablespoon finely grated fresh ginger
1/4 cup plus 2 tablespoons (3 ounces) molasses
1/4 cup plus 2 tablespoons (3 ounces) buttermilk
3 tablespoons finely diced crystallized ginger
2 large egg whites, at room temperature
1/4 cup lemon juice
1 tablespoon cold water
3/4 cup plus 2 tablespoons pure cane sugar
Finely grated zest of 1 lemon
Pinch cream of tartar
Pinch salt
1/2 teaspoon pure vanilla extract
3/4 cup Lemon Curd, recipe follows, or prepared cold lemon curd
2 tablespoons molasses
1/4 cup fresh lemon juice
1/3 cup granulated sugar
Pinch salt
2 large egg yolks
1 large egg
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Finely grated zest of 1 lemon

Steps:

  • For the gingerbread: Preheat the oven to 350 degrees F.
  • Line baking sheets with parchment paper and lightly spray with nonstick baking spray.
  • Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside.
  • Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy. Add the egg and fresh ginger and beat until combined.
  • Combine the molasses and buttermilk in a measuring glass. Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined. Remove the bowl from the stand and fold in the crystallized ginger. Cover and refrigerate the batter for 20 minutes.
  • Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes. Remove to a baking rack and let sit on the sheet pan for 5 minutes. Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes.
  • For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat. Reduce the heat so that the water is at a bare simmer.
  • In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute.
  • Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes. Remove the bowl from the water and place it on the mixer stand. Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes. Add the vanilla extract and beat for 10 seconds longer. Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling.
  • Place a large dollop of the filling on the center of the flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake.
  • Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat. Whisk together the eggs in a small bowl and temper in the lemon juice. Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon.
  • Remove from heat, whisk in the cold better and strain into a bowl. Stir in the zest, cover and refrigerate until firm and cold, about 2 hours.

GINGERBREAD WHOOPIE PIES



Gingerbread Whoopie Pies image

Make and share this Gingerbread Whoopie Pies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 26m

Yield 12 Whoopie Pies

Number Of Ingredients 12

2 cups flour
3/4 cup light molasses
1/4 cup sugar
6 tablespoons butter, melted
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 egg
6 tablespoons butter, slightly softened
1 cup powdered sugar
7 ounces marshmallow creme
1 teaspoon vanilla

Steps:

  • Heat oven to 350°.
  • Grease 2 cookie sheets.
  • In lg bowl, with spoon, mix all cookie ingredients until smooth.
  • Drop 12 heaping TBS batter 2 inches apart on each cookie sheet.
  • Bake about 12 minutes, until puffy.
  • Rotate cookie sheets between racks once.
  • Transfer to wire rack to cool.
  • Filling: In lg bowl, beat butter until smooth.
  • At low speed, beat in sugar, marshmallow creme and vanilla until blended.
  • Spread 1 rounded TBS on flat side of cookie; top with another cookie.
  • If not serving right away, store, covered in fridge.

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

Provided by grandma2969

Categories     Drop Cookies

Time 37m

Yield 8 cookie sandwiches

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
6 tablespoons unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups powdered sugar

Steps:

  • Position a rack in the middle of the oven.]preheat the oven to 350°.
  • Line 2 baking sheets with parchment paper and butter the paper.
  • To prepare the COOKIES.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
  • In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  • The batter may look curdled.
  • On low speed, add half the flour mixture, mixing just to incorporate it.
  • Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  • Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  • Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
  • With the exception of a thin line at the edges, the tops of the cookies should not brown.
  • Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • To prepare the FILLING.
  • In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
  • Add the powdered sugar and mix until smooth.
  • If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  • Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
  • Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  • The wrapped cookies can be stored in the refrigerator for oup to 4 days.

Nutrition Facts : Calories 587.7, Fat 25.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 232.1, Carbohydrate 86.3, Fiber 0.7, Sugar 67.1, Protein 5.2

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From seriouseats.com


GINGERBREAD WHOOPIE PIES WITH LEMON CRèME RECIPE
Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and extract in medium bowl until well blended. Place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed candy. Store whoopie pies between layers of wax paper in airtight container in …
From foodreference.com


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