The classic gingerbread cookie is reinvented with the most luscious, most decadent lemon cream cheese filling!
5 stars (1 rating)
Ingredients
3 ¾cupsall-purpose flour
1 ½teaspoonsground cinnamon
1 ½teaspoonsground ginger
¼teaspoonground cloves
Pinchof ground nutmeg
1teaspoonbaking soda
1teaspoonsalt
¾cup1 1/2 sticks unsalted butter, at room temperature
¾cupbrown sugar, packed
1large egg
¾cupmolasses
¾cupbuttermilk
For the lemon cream cheese filling
½cup1 stick unsalted butter, at room temperature
6ouncescream cheese, softened
2 ½cupsconfectioners’ sugar
¼teaspoonvanilla extract
Zest of 1 lemon
Instructions
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in egg until well combined.
With the mixer on low speed, add molasses, buttermilk and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 10-12 minutes.
Remove from oven and cool completely on a wire rack before frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high until light and fluffy, about 2-3 minutes. With the mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add vanilla and lemon zest. Increase speed to medium high and beat until frosting is light and fluffy, about 1-2 minutes.
To assemble the whoopie pies, divide the filling among half the cookies, spreading out to the edges, then top with remaining cookies.