Ingredients
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Instructions
- Preheat oven to 375° and lightly grease a baking sheet. In a bowl or liquid measuring cup combine 1/2 cup milk and vinegar and set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon and ground cloves.
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in the egg.
- Add dry ingredients to wet ingredients and min until just combined. Mix in molasses and milk and vinegar mixture.
- Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 in. between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.
- Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, ground cinnamon and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk.
- Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving. Serve with 8-oz glass of milk.
Ingredients
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
- Preheat oven to 375° and lightly grease a baking sheet. In a bowl or liquid measuring cup combine 1/2 cup milk and vinegar and set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon and ground cloves.
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in the egg.
- Add dry ingredients to wet ingredients and min until just combined. Mix in molasses and milk and vinegar mixture.
- Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 in. between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely.
- Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, ground cinnamon and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk.
- Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving. Serve with 8-oz glass of milk.
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