These Gingerbread Whoopie Pies are a fun twist on your traditional gingerbread cookies. I just loved how these turned out. I just used a traditional gingerbread cookie recipe and made a delicious cream cheese marshmallow filling. These are great for all those holiday parties that require you to take a yummy treat. I however, just enjoy making them for the family and friends!
GINGERBREAD WHOOPIE PIES
2 cups flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. baking soda
3/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup brown sugar
1/2 cup butter
1/2 cup unsulphured molasses
1 tsp. vanilla
1/4 cup sugar
1 jar (7 oz.) marshmallow creme
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a bowl, combine together the flour, ginger, cinnamon, baking soda, salt and nutmeg.
Beat together the sugar and butter in a large bowl until light and fluffy. Add the molasses, egg and vanilla and beat till well blended. Gradually mix in the flour mixture.
Roll the dough into one inch balls and roll in the 1/4 cup sugar. Place on the cookie sheet about 2 inches apart. Gently press each rolled ball with the bottom of a glass to slightly flatten.
Bake 10 minutes. Cool 2 minutes on the cookie sheet then remove to a wire rack. Cool completely.
For the filling, beat togehter the marshmallow cremem, cream cheese and 1/4 cup butter in a large bowl until light and fluffy. Add the tsp. vanilla and continue to beat until smooth.
Spread 2 Tbsp. (or however much you like) on the flat side of the cookie. Top with another cookie. (I always try to find the cookies that are almost exatctly the same size.)