 
Your guests will scream "Whoopie!" when they see you've made them these Gingerbread Whoopie Pies. Photo courtesy McCormick.
December 2009
Last Updated June 2018
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Recipe: Gingerbread Whoopie Pies
With Lemon Cream Filling
Just a whiff of peppermint is sometimes just what you need to get in the holiday spirit. This recipe for Gingerbread Whoopie Pies, courtesy of McCormick, pairs ginger with molasses to reinvent the childhood classic of gingerbread people into a contemporary goodie for all ages.
The lemon cream filling packed with peppermint particles finishes off this tasty, sure-to-please dessert. If you don’t want pepperment, you can omit it and leave the cream plain. Or, you can add some lemon zest to the exterior.
Prep time for the dough is about 30 minutes, but you’ll need to refrigerate it for 4 hours or overnight before baking. Cookie baking time takes 8-10 minutes per batch.
Ingredients For 2-1/2 Dozen Cookies
- 3 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened, divided
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup granulated sugar
- 1 jar (7 ounces) marshmallow cream
- 4 ounces (1/2 package) cream cheese, softened
- 1 teaspoon pure lemon extract
- 1 cup crushed peppermint candies
Preparation For The Cookies
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MIX the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.
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BEAT 3/4 cup of the butter and the brown sugar in a large bowl with an electric mixer on medium speed, until light and fluffy. Add the molasses and egg; beat well. Gradually beat in the flour mixture on low speed, until well mixed.
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PRESS the dough into a thick flat disk and wrap it in plastic wrap. Refrigerate for 4 hours or overnight.
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SHAPE the dough into 1-inch balls and roll them in granulated sugar. Place them 2 inches apart on ungreased baking sheets.
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BAKE in a preheated 350°F oven for 8 to 10 minutes or until the edges of the cookies just begin to brown.
- REMOVE to wire racks; cool completely.
Preparation For The Filling
- MIX the marshmallow cream, the remaining 1/4 cup butter, cream cheese and extract in a medium bowl, until well blended.
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PLACE about 1 tablespoon of the filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with the remaining cookies.
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ROLL the edges of the cookies in the crushed candy. Store the whoopie pies between layers of wax paper in an airtight container in refrigerator, for up to 5 days.
Recipe © McCormick. Other material
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