Gingerbread Whoopie Pies with Lemon Buttercream Filling
I made these for a Whoopie Pie Exchange. If you are a gingerbread fan, you should give them a try. They are also good with peppermint frosting, or plain buttercream. You can't miss with any of those fillings, which are listed under this recipe.
Makes about 30 whoopie pie servings.
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses 1 egg 1/4 cup sugar
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large mixing bowl. Set aside. Beat butter and brown suger in a large mixing bowl using an electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla, and beat well, about 1 minute. Gradually beat in the flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Shape dough into 1 inch balls. 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.
.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. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
Lemon Buttercream Filling: 1 16-oz. box powdered sugar 1 stick butter, softened juice of 1 lemon, about 1/4 cup
Place all of the ingredients in a large mixing bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 5 minutes.