These whoopie pies are spiced just right. They combine two popular flavors in one fun treat. Rolling the chewy cookies in sugar before baking gives them a sweet crunch.
—JAMIE JONES MADISON, GA
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 2 DOZEN
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 large egg
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
1. In a large bowl, cream butter and brown sugar until light and fluffy. 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.
2. Preheat oven to 350°. Shape 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.
3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners’ sugar and extract.
4. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.