Gingerbread Whoopie Pies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1/2 tsp All-spice, ground
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 2 tsp Cinnamon, ground
  • 2 cups Confectioners' sugar
  • 1/2 tsp Nutmeg, fresh ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 14 tbsp Butter, unsalted
  • 1/4 cup Buttermilk
  • 6 oz Cream cheese

• Desserts

  • 3 tbsp Crystallized ginger, fine

Found on savingdessert.com

Description

Ingredients

• For the gingerbread:
• 2 cups unbleached all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground all-spice
• ½ teaspoon fresh ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup light brown sugar, packed
• 8 tablespoon unsalted butter, melted
• ¼ cup molasses
• 3 tablespoons crystallized ginger, chopped fine
• 1 large egg
• ¼ cup buttermilk
• For the filling:
• 6 ounces cream cheese, cut into 6-8 pieces, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups sifted confectioners sugar, plus extra for garnish (measure, then sift)
• zest of 1 lemon

Directions

• In a medium mixing bowl, whisk together the flour, spices, baking soda, and salt.
• 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.
• Add the flour mixture and fold together using a rubber spatula. Do not over mix.
• Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. Using a 1 tablespoon cookie scoop, roll the dough into a ball and place 2 inches apart on the cold baking sheet. Bake until the cookies are puffy, about 11-12 minutes. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire rack to cool.
• Repeat with the remaining dough using a cold baking sheet each time.
• To prepare the filling, beat together the 6 tablespoons butter with 1 cup of confectioners sugar. Once smooth and blended, add the remaining 1 cup of confectioners sugar and mix until incorporated. With the mixer running on medium, add the cream cheese one piece at a time then add the vanilla and lemon zest. Pipe onto half the cookies and top with a matching size cookie, bottom side down.
• Sprinkle with confectionerss sugar and serve.