Gingerbread Whoopie Pies With Lemon Molasses Swirled Fluffy Frosting Recipes

GINGERBREAD WHOOPIE PIES

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.

GINGERBREAD WHOOPIE PIES

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.

BEER-BATTERED KOSHER DILLS

Steps:

• For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
• For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
• Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
• Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.

GINGERBREAD WHOOPIE PIES

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.

LEMONY GINGERBREAD WHOOPIE PIES

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.

GINGERBREAD WHOOPIE PIES WITH LEMON CRèME

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

GINGERBREAD WHOOPIE PIES WITH LEMON-MOLASSES SWIRLED FLUFFY FROSTING

Steps:

• For the gingerbread: Preheat the oven to 350 degrees F.
• Line baking sheets with parchment paper and lightly spray with nonstick baking spray.
• Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside.
• Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy. Add the egg and fresh ginger and beat until combined.
• Combine the molasses and buttermilk in a measuring glass. Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined. Remove the bowl from the stand and fold in the crystallized ginger. Cover and refrigerate the batter for 20 minutes.
• Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes. Remove to a baking rack and let sit on the sheet pan for 5 minutes. Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes.
• For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat. Reduce the heat so that the water is at a bare simmer.
• In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute.
• Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes. Remove the bowl from the water and place it on the mixer stand. Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes. Add the vanilla extract and beat for 10 seconds longer. Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling.
• Place a large dollop of the filling on the center of the flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake.
• Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat. Whisk together the eggs in a small bowl and temper in the lemon juice. Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon.
• Remove from heat, whisk in the cold better and strain into a bowl. Stir in the zest, cover and refrigerate until firm and cold, about 2 hours.