Gingerbread Whoopie Pies With Lemon Cream Cheese Filling Adapted From King Arthur Flour Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGERBREAD WHOOPIE PIES



Gingerbread Whoopie Pies image

Mega soft and chewy Gingerbread Whoopie Pies stuffed with luscious cream cheese frosting will be your new favorite way to devour gingerbread! And bonus, you get two Christmas cookies in one!

Provided by Jen

Time 1h1m

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 tsp EACH ground ginger, nutmeg, salt
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 cup packed light brown sugar
8 tablespoon unsalted butter, melted
1/4 cup molasses
3 tablespoons crystallized ginger, finely chopped
1 large egg
1/4 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons unsalted butter, room temperature
1 1/2 cups Powdered sugar
6 oz. cream cheese, cut into 6-8 pieces, softened
1/2 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting

Steps:

  • Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium bowl. Set aside.
  • Whisk brown sugar, melted butter, molasses and crystallized ginger in separate large bowl until combined. Whisk in egg, buttermilk and vanilla until combined. Add flour mixture and stir with rubber spatula just until dough comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour up to 24.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick mat. Roll dough into balls using 1 scant tablespoon. Space balls evenly on prepared sheets, about 2 inches apart. Bake cookies, 1 sheet at a time, until puffed and just set, 11-13 minutes. Let cookies cool on sheet for 5 minutes then transfer to wire rack to cool completely before frosting.
  • Using stand mixer fitted with paddle attachment, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. With mixer running, add cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. Beat in vanilla extract and pinch of salt as needed.
  • *Spoon or pipe 1 tablespoon frosting evenly onto bottoms (flat sides) of 24 cookies. Top with remaining 24 cookies, bottom sides down. Dust with powdered sugar. (Note, these cookies need the dusting of powdered sugar or they won't taste sweet enough).
  • Store cookies in an airtight container in the refrigerator. Bring to room temperature before serving.

LEMONY GINGERBREAD WHOOPIE PIES



Lemony Gingerbread Whoopie Pies image

These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 15

3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
FILLING:
3/4 cup butter, softened
3/4 cup marshmallow creme
1-1/2 cups confectioners' sugar
3/4 teaspoon lemon extract

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.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

GINGERBREAD WHOOPIE PIES



Gingerbread Whoopie Pies image

The most incredibly light, airy, and moist gingerbread whoopie pies filled with fluffy cream cheese filling! These cookies are a must-make for the holidays.

Provided by Tiffany

Categories     Dessert

Time 45m

Number Of Ingredients 20

2 ¼ cups flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ cup unsalted butter (softened)
¼ cup brown sugar (packed)
1 large egg
¾ cup molasses
½ cup milk
1 teaspoon vinegar
½ cup unsalted butter (softened)
2 ounces cream cheese (softened)
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
2 cups marshmallow cream
1-3 tablespoons milk (as needed)

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.

Nutrition Facts : Calories 237 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 163 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

GINGERBREAD WHOOPIE PIES



Gingerbread Whoopie Pies image

These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.

Provided by Chef John

Categories     Desserts     Cookies     Whoopie Pie Recipes

Time 1h12m

Yield 12

Number Of Ingredients 16

10 ounces all-purpose flour
½ cup white sugar
½ cup dark molasses
2 ½ teaspoons ground ginger, or more to taste
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
⅓ cup vegetable oil
1 egg, beaten
⅓ cup boiling water
Filling:
2 ½ cups confectioners' sugar
1 (8 ounce) package cream cheese, room temperature
¼ cup butter, room temperature
2 teaspoons heavy whipping cream, or as needed
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 63.4 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 371.2 mg, Sugar 41.7 g

GINGERBREAD WHOOPIE PIES WITH LEMON CRèME



Gingerbread Whoopie Pies with Lemon Crème image

Reinvent the childhood classic gingerbread cookie into a contemporary holiday treat for all ages with Gingerbread Whoopie Pies filled with luscious Lemon Creme.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 30

Number Of Ingredients 17

3 cups flour
2 tsps McCormick® Ginger, Ground
1 tsp McCormick® Cinnamon, Ground
1 tsp baking soda
1/4 tsp McCormick® Nutmeg, Ground
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 tsp McCormick® Pure Vanilla Extract
1/4 cup granulated sugar
1 jar (7 ounces) marshmallow creme
1/4 cup (1/2 stick) butter softened
4 oz (1/2 package) cream cheese softened
1 tsp McCormick® Pure Lemon Extract
1 cup crushed peppermint candies

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

Nutrition Facts : Calories 203 Calories

More about "gingerbread whoopie pies with lemon cream cheese filling adapted from king arthur flour recipes"

GINGERBREAD WHOOPIE PIES | SWEET TEA AND THYME
gingerbread-whoopie-pies-sweet-tea-and-thyme image
2019-01-06 Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside. Whisk together brown …
From sweetteaandthyme.com
4.6/5 (12)
Servings 24
Cuisine American
Total Time 1 hr 57 mins
  • Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside.
  • Whisk together brown sugar, melted butter, molasses and minced ginger in a separate large bowl. Whisk in egg, buttermilk and vanilla until combined. Add dry ingredients to the wet ingredients and mix with rubber spatula just until the dough comes together and flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  • Line 2 baking sheets with parchment paper. Roll dough into 1 tablespoon balls. Space dough evenly on prepared sheets, about 2 inches apart. Bake cookies on middle rack, 1 sheet at a time, until puffed and just set, about 10-12 minutes. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.


MINI GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FILLING ...
mini-gingerbread-whoopie-pies-with-cream-cheese-filling image
To make the cakes: Preheat the oven to 375°F. Lightly grease three baking sheets, or line with parchment. Whisk together the flour, salt, baking powder, baking …
From kingarthurbaking.com
3.8/5 (12)
Total Time 40 mins
Servings 32
  • Lightly grease three baking sheets, or line with parchment., Whisk together the flour, salt, baking powder, baking soda, and spices; set aside., Combine the butter and brown sugar, beating until the mixture is fluffy., Beat in the egg, scraping the bottom and sides of the bowl., Add half the dry ingredients.
  • Mix to combine, then beat in the molasses, the remaining dry ingredients, and the buttermilk., Stir in the crystallized ginger., Use a rounded teaspoonful or a teaspoon cookie scoop to drop the batter onto the prepared baking sheets.


GINGERBREAD WHOOPIE PIES - SAVING ROOM FOR DESSERT
gingerbread-whoopie-pies-saving-room-for-dessert image
2015-11-30 Gingerbread Whoopie Pies with Lemon Cream Cheese Filling – soft and sweet and loaded with gingerbread flavor with the perfect lemon …
From savingdessert.com
Reviews 52
Estimated Reading Time 4 mins
Category Cookie, Dessert
Total Time 1 hr 26 mins
  • In a separate large bowl, combine the brown sugar, melted butter, molasses and crystallized ginger. Whisk until combined. Add the egg and buttermilk and continue to whisk until blended.


GINGERBREAD WHOOPIE PIES - DAMN DELICIOUS
gingerbread-whoopie-pies-damn-delicious image
2012-12-06 Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a medium bowl, combine flour, cinnamon, …
From damndelicious.net
5/5 (1)
Estimated Reading Time 3 mins
Servings 36


LEMON WHOOPIE PIES - ALL FOOD RECIPES BEST RECIPES ...
lemon-whoopie-pies-all-food-recipes-best image
2014-01-10 Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking powder, …
From allfood.recipes
Estimated Reading Time 2 mins


GINGERBREAD LEMON WHOOPIE PIES | TASTY KITCHEN: A HAPPY ...
gingerbread-lemon-whoopie-pies-tasty-kitchen-a-happy image
2011-12-07 To make the lemon filling: In a large bowl, beat the Marshmallow Fluff, butter, cream cheese, lemon extract and lemon zest until fluffy. …
From tastykitchen.com
5/5


GINGERBREAD WHOOPIE PIES RECIPE | JAMES BEARD FOUNDATION
gingerbread-whoopie-pies-recipe-james-beard-foundation image
To make the whoopie pies, preheat the oven to 350ºF. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and dark brown sugar. Add the egg, vanilla extract, and molasses and beat until light and creamy. In a large …
From jamesbeard.org


DEAR SANTA AND GRANDMA'S KITCHEN
dear-santa-and-grandmas-kitchen image
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling. Makes about 30-32 cookie sandwiches (cookies from Pink Parsley, who adapted from King Arthur Flour), Cookies. 3 3/4 cups all-purpose flour ; 1 teaspoon salt; 1 …
From blog.homesteadgardens.com


HOMEMADE GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FILLING
Instructions. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or lightly grease/flour. Combine sugar, molasses, ginger, baking soda, cinnamon, and salt in a large …
From howtothisandthat.com
Estimated Reading Time 2 mins


KETO GINGERBREAD WHOOPIE PIES - THIS MOM'S MENU
2019-12-19 Instructions. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl cream the butter, brown sugar …
From thismomsmenu.com
5/5 (2)
Total Time 40 mins
Category Dessert
Calories 204 per serving
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl cream the butter, brown sugar substitute, and molasses until light and fluffy using an electric mixer. Add the vanilla and eggs and continue mixing until well combined.
  • In a separate bowl combine the almond flour, coconut flour, gelatin powder, baking soda, salt, ginger, cinnamon, and cloves. Add half of this mixture to the butter and sweetener mixture, stir to combine, then repeat with the remaining almond flour mixture.
  • Scoop by the rounded tablespoon onto the prepared baking sheet leaving about 2 inches between each cookie. Then, gently flatten the tops of the cookies. They won't spread much so the size you make them is very close to the size they will turn out. You should have about 28 cookies. Place the baking sheet with cookie dough into the fridge for 5-10 minutes, or up to overnight.


VEGAN GINGERBREAD WHOOPIE PIES - NAMELY MARLY
2016-12-15 Pour flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt in a medium bowl. Stir to combine. Set aside. In the bowl of an electric mixer fitted with the paddle …
From namelymarly.com
5/5 (1)
Total Time 30 mins
Category Dessert
Calories 228 per serving
  • Pour flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt in a medium bowl. Stir to combine. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat vegan butter and sugar on medium-high until light and fluffy (about 2 minutes). Beat in the flax egg until well combined.


GINGERBREAD WHOOPIE PIES WITH VANILLA BUTTERCREAM | DIETHOOD
2012-12-19 Preheat the oven to 375. Line 3 baking sheets with parchment paper. In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, and spices; set aside. In a large …
From diethood.com
Cuisine American
Total Time 1 hr
Category Dessert / Holidays
Calories 234 per serving


GINGERBREAD WHOOPIE PIES - SIMPLY LAKITA
2021-12-01 Allow them to cool on the baking sheet for about 15 minutes and then remove to cool completely on a rack while preparing the filling. By the way, you may stop here and have some amazing gingerbread cookies! For the filling, mix together the cream cheese, powdered sugar, butter, milk, and vanilla until fluffy and smooth.
From simplylakita.com
5/5 (1)
Category Dessert
Servings 12
Calories 354 per serving


MINI GINGERBREAD WHOOPIE PIES - TABLE FOR TWO® BY JULIE CHIOU
2013-12-04 Beat in the egg, scraping down the sides of the bowl. Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk. Drop the batter onto baking sheets using a medium cookie scoop (or 1 1/2 tbsp.). Bake the cakes until puffed and set, about 9-12 minutes.
From tablefortwoblog.com
Reviews 57
Category Dessert
Cuisine American
Total Time 27 mins


THE BUSTY BAKER: GINGERBREAD WHOOPIE PIES (DAY 11 OF 12 ...
2010-12-22 In the bowl of an electric mixer, mix together marshmallow cream, butter, cream cheese, and lemon extract until well blended. Place cream filling in a piping bag fitted with a large star or round tip. To assemble whoopie pies, pipe about a tablespoon of filling onto the flat side of one cookie. Top with a second cookie, pressing down slightly to spread filling. Repeat …
From ladolcivita.blogspot.com


MINI GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FILLING ...
Nov 29, 2016 - Browse these King Arthur Flour recipes for ideas, inspiration and practical tips. Nov 29, 2016 - Browse these King Arthur Flour recipes for ideas, inspiration and practical tips. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink • …
From pinterest.ca


PINK PARSLEY: GINGERBREAD WHOOPIE PIES
2010-12-15 King Arthur Flour, one of my favorite sources for baking, has one, but it wasn't quite what I was looking for. I had no issues adapting it to my taste though. The classic filling for whoopie pies is marshmallow, but I think cream cheese frosting makes more sense with the spiciness of gingerbread. However, when I tasted the icing with a cookie scrap, it lacked …
From pink-parsley.com


MINI GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FILLING
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


GINGERBREAD WHOOPIE PIES WITH LEMON CREAM CHEESE FILLING ...
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling. See original recipe at: traceysculinaryadventures .blogspot.com. kept by ComMaven recipe by Traceys Culinary Adventures. Categories: Cheese; Cookie; gingerbread; Lemon; print. Ingredients: Cookies 3 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons ground ginger …
From keeprecipes.com


GINGERBREAD WHOOPIE PIES WITH CREAM CHEESE FILLING RECIPE ...
The most incredibly light, airy, and moist gingerbread whoopie pies filled with fluffy cream cheese filling! These cookies are a must-make for the holidays. Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid …
From recipegoulash.com


GINGERBREAD WHOOPIE PIES WITH LEMON CREAM CHEESE FILLING ...
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 ...
From tfrecipes.com


Related Search