Join My McCormick to share ideas, save favorite recipes & more!    Register Now or  Sign In

Recipes

Products

McCormick.com
Home / Recipes / Gingerbread Whoopie Pies with Lemon Crème
Gingerbread Whoopie Pies with Lemon Crème
(7 Reviews) |  Rate this Recipe   |  See Reviews

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

Makes 30 (1 whoopie pie) servings

Prep Time: 30 minutes

Refrigerate Time: 4 hours

Cook Time: 8 to 10 minutes per batch

INGREDIENTS

3 cups flour

2 teaspoons McCormick® Ginger, Ground

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon McCormick® Nutmeg, Ground

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

Lemon Crème:

1 jar (7 ounces) marshmallow cream

1/4 cup (1/2 stick) butter, softened

4 ounces (1/2 package) cream cheese, softened

1 teaspoon McCormick® Pure Lemon Extract

1 cup crushed peppermint candies

DIRECTIONS

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter 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 a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

 

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

 

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

 

4. For the Lemon Crème, mix marshmallow cream, 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 refrigerator up to 5 days.

Tips

How to Crush Peppermint Candies: To make 1 cup crushed candies, you will need about 50 peppermint candies. Place peppermint candies in large resealable plastic bag. Close bag. Pound with rolling pin or heavy skillet until coarsely crushed. Or, process in food processor using on/off pulsing action.

NUTRITION INFORMATION

per serving

Calories: 203

Fat: 7 g

Carbohydrates: 33 g

Cholesterol: 28 mg

Sodium: 135 mg

Fiber: 0 g

Protein: 2 g

PRINT RECIPE

Printer Friendly Versions

Print Full Page  |  Print 4x6  |  Print 3x5

Like this recipe?  Sign up for McCormick’s Friends and Flavor Newsletter to get more irresistible recipes sent straight to your inbox.
Your First Name:
Your Email Address:
 
 
SIGN UP
Close
Close

 

Please complete the fields below to receive the Friends and Flavor Newsletter, McCormick's bi-monthly communication with recipes, ideas & tips.


First Name *

Please tell us your first name. This is how we will address you when you receive a newsletter.


Email Address *


   

SIGN UP
Close
Close

 

Thank you. Now that you’ve signed up, you’re only one step away from joining My McCormick and getting exclusive member recipes and full site access. Just fill out the fields below to register!

Display Name *

Your display name is what will identify you in our Flavor Forums or when you comment on a recipe. Carefully choose your display name as it cannot be changed.

Must be 4 - 20 characters


Password *

Must be 6 - 10 characters


Re-enter Password *


   

SIGN UP
Close
Close

Thank you. You have successfully signed up for the Flavorful Savings Newsletter.