Gingerbread Whoopie Pies With Lemon Molasses Swirled Fluffy Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



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.

More about "gingerbread whoopie pies with lemon molasses swirled fluffy frosting recipes"

GINGERBREAD WHOOPIE PIES - CREME DE LA CRUMB
gingerbread-whoopie-pies-creme-de-la-crumb image
2017-12-20  · Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside. In a medium bowl whisk …
From lecremedelacrumb.com
Estimated Reading Time 4 mins
  • Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.
  • In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves.
  • Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture.
See details »


GINGERBREAD LEMON WHOOPIE PIES | TASTY KITCHEN: A …
gingerbread-lemon-whoopie-pies-tasty-kitchen-a image
2011-12-05  · To make the lemon filling: In a large bowl, beat the Marshmallow Fluff, butter, cream cheese, lemon extract and lemon zest until fluffy. Assemble the …
From tastykitchen.com
5/5
See details »


GINGERBREAD WHOOPIE PIES - DAMN DELICIOUS
gingerbread-whoopie-pies-damn-delicious image
2012-12-06  · Directions: Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a medium bowl, combine flour, …
From damndelicious.net
Estimated Reading Time 3 mins
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES …
gingerbread-whoopie-pies-with-lemon-molasses image
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 Lemon-Molasses Swirled Fluffy Filling: 2 large egg whites, at room …
From cookingchanneltv.com
See details »


KETO GINGERBREAD WHOOPIE PIES - THIS MOM'S MENU
2019-12-19  · Instructions. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl cream the butter, brown sugar substitute, and …
From thismomsmenu.com
Estimated Reading Time 5 mins
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl cream the butter, brown sugar substitute, and molasses until light and fluffy using an electric mixer. Add the vanilla and eggs and continue mixing until well combined.
  • In a separate bowl combine the almond flour, coconut flour, gelatin powder, baking soda, salt, ginger, cinnamon, and cloves. Add half of this mixture to the butter and sweetener mixture, stir to combine, then repeat with the remaining almond flour mixture.
  • Scoop by the rounded tablespoon onto the prepared baking sheet leaving about 2 inches between each cookie. Then, gently flatten the tops of the cookies. They won't spread much so the size you make them is very close to the size they will turn out. You should have about 28 cookies. Place the baking sheet with cookie dough into the fridge for 5-10 minutes, or up to overnight.
See details »


GINGERBREAD WHOOPIE PIES WITH VANILLA BUTTERCREAM | DIETHOOD
2012-12-19  · Easy Gingerbread Whoopie Pies. Whoopie pies probably aren’t the first things that come to mind when you think ‘Christmas cookies.’ But, I’m here to convince you that they should be, …
From diethood.com
Servings 20
Total Time 1 hr
Estimated Reading Time 3 mins
See details »


MEGA SOFT GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FROSTING
No problem, you can still make these Whoopie Pies! Simply add one teaspoon lemon juice or vinegar to a measuring cup then add enough milk to equal ¼ cup and give it a stir. Let it sit for 5-10 minutes. …
From carlsbadcravings.com
  • Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium bowl. Set aside.
  • Whisk brown sugar, melted butter, molasses and crystallized ginger in separate large bowl until combined. Whisk in egg, buttermilk and vanilla until combined. Add flour mixture and stir with rubber spatula just until dough comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour up to 24.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick mat. Roll dough into balls using 1 scant tablespoon. Space balls evenly on prepared sheets, about 2 inches apart. Bake cookies, 1 sheet at a time, until puffed and just set, 11-13 minutes. Let cookies cool on sheet for 5 minutes then transfer to wire rack to cool completely before frosting.
  • Using stand mixer fitted with paddle attachment, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. With mixer running, add cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. Beat in vanilla extract and pinch of salt as needed.
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON CRèME | MCCORMICK
2021-02-08  · 1 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 ...
From mccormick.com
Cuisine American
Category Cookies And Brownies
Servings 30
See details »


710 BOBBY FLAY RECIPES IDEAS | BOBBY FLAY RECIPES, BOBBY ...
Sep 19, 2017 - Explore Melissa (England) Andrade's board "Bobby Flay Recipes", followed by 466 people on Pinterest. See more ideas about bobby flay recipes, bobby flay, recipes.
From pinterest.ca
See details »


14 WHOOPIE PIES IDEAS | WHOOPIE PIES, DESSERTS, FOOD
Nov 4, 2016 - Explore Rita Devereaux's board "Whoopie Pies" on Pinterest. See more ideas about whoopie pies, desserts, food.
From pinterest.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON MOLASSES SWIRLED ...
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 …
From tfrecipes.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED ...
Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting with 0.5 teaspoon baking soda, 0.25 cup brown sugar, 2 tablespoons brown sugar, 0.25 cup buttermilk, 0.75 cup cane sugar, 1 pinch cream of tartar, 3 tablespoons crystallized ginger, 1 large egg, 2 large egg whites, 2 large egg yolks, 1.75 cups flour, 1 tablespoon fresh ginger, 0.33333333333333 cup granulated sugar, 0.75 ...
From webknox.com
See details »


WHOOPIE PIES | THROWDOWN WITH BOBBY FLAY | COOKING CHANNEL
Whoopie Pies. Best friends and business partners, Carol Ford and Karen Haase have been whoopen' customers into a frenzy over their award winning whoopie pies for the last several years. Hailing from Maine, the rumored birth place of whoopie pies, these ladies maintain a successful mail order business and people line up to enter their shop ...
From cookingchanneltv.com
See details »


WHOOPIE PIES | THROWDOWN WITH BOBBY FLAY | FOOD NETWORK
Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting Restaurants From This Episode Cranberry Island Kitchen
From foodnetwork.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON MOLASSES SWIRLED ...
Gingerbread whoopie pies with lemon molasses swirled fluffy .. recipe Learn how to cook great Gingerbread whoopie pies with lemon molasses swirled fluffy .. . Crecipe.com deliver fine selection of quality Gingerbread whoopie pies with lemon molasses swirled fluffy .. recipes equipped with ratings, reviews and mixing tips.
From crecipe.com
See details »


GOB FILLING RECIPES
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined. OLD-FASHIONED WHOOPIE PIES Who can resist soft chocolate sandwich cookies …
From tfrecipes.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED ...
Jul 4, 2014 - Get Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting Recipe from Food Network. Jul 4, 2014 - Get Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com
See details »


SEARCHABLE RECIPE DATABASE - COOKIES - GINGERBREAD WHOOPIE ...
Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting Recipe courtesy Bobby Flay INGREDIENTS GINGERBREAD: 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, …
From directaccessrecipes.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED ...
Gingerbread whoopie pies with lemon-molasses swirled fluffy .. recipe Learn how to cook great Gingerbread whoopie pies with lemon-molasses swirled fluffy .. . Crecipe.com deliver fine selection of quality Gingerbread whoopie pies with lemon-molasses swirled fluffy .. recipes equipped with ratings, reviews and mixing tips.
From crecipe.com
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED ...
2018-05-22  · Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting. 2018-05-22. Course: Dessert; Add to favorites ; Yield : about 12 whoopie pies; Prep Time : 30m; Cook Time : 25m; Ready In : 30m; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. Related Recipes: Peanut Butter Chocolate Pudding. It’s All …
From recipenet.org
See details »


GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED ...
Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting flour, lemon, sugar, egg, butter, lemon juice, molasses, egg yolks, cream, ginger, baking soda, vanilla Ingredients 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 ...
From recipenode.com
See details »


Related Search