Gingerbread Whoopie Pies With Lemon Crème Food

GINGERBREAD WHOOPIE PIES

Steps:

• 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.
• In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg.
• Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture.
• Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.
• Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk.
• Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving.

LEMONY GINGERBREAD WHOOPIE PIES

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.

GINGERBREAD WHOOPIE PIES

Steps:

• Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
• Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined- or use a mixer on medium speed. (It's a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.
• Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.
• Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.
• Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 2 minutes. Add the butter and beat until smooth and combined. Add the confectioners' sugar, vanilla, and spices, then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.
• Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
• Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED FLUFFY FROSTING

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 WITH LEMON CRèME

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

GINGERBREAD WHOOPIE PIES WITH LEMON CREME

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.

MCCORMICK® GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another 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 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

GINGERBREAD WHOOPIE PIES

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.

SOFT GINGERBREAD WHOOPIE PIES

Steps:

• Preheat oven to 375*F Blend butter, sugar and egg. Scrape bowl as needed. Add molasses and mix again. In a small bowl combine baking soda and hot water. Mix well until soda is dissolved. Add soda water to butter mixture and mix. Add in salt, ginger, nutmeg and cinnamon and mix. Add in flour 1/2 cup at a time until all mixed, scraping bowl as needed. Mixture should be the consistency of a thin brownie batter. Scoop batter with a small cookie scoop onto prepared cookie sheets. Bake for 10 - 12 minutes or until soft and fluffy. Allow to cool. While cookies are cooling, make cream cheese frosting. Blend together cream cheese & butter. Add vanilla and cinnamon. Mix well. Add powdered sugar 1/2 cup at a time until all is added. Add heavy whipping cream and mix well, scraping bowl as needed. Scoop a heaping amount of frosting onto the bottom of one cookie and squish a second cookie on top. Do this to all of cookies and devour immediately!

GINGERBREAD WHOOPIE PIES

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.