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.

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