Gingerbread Whoopie Pies w/ Creme Filling

By advancedlca

Little Debbie Oatmeal Cream Pies, only so much better!

Ingredients

• Gingerbread Ingredients:
• 3 Cups Flour
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup Molasses
• 1 Egg
• 1/4 Cup Granulated Sugar
• Creme Filling Ingredients:
• 1 jar (7 ounces) marshmallow creme
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces (1/2 package) cream cheese, softened
• 1 teaspoon Lemon or Peppermint Extract
• 1 cup crushed peppermint candies

Details

Servings 18

Preparation

Step 1

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Beat butter and and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completley.

4. For the creme, mix marshmallow creme, butter, cream cheese and 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 candy. Store whoopie pies between layers of wax paper in airtight container in rerigerator up to 5 days.