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1
In a large bowl, mix together the flour, ginger, baking soda, nutmeg and salt. Set aside.
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2
In a stand mixer (or medium bowl) beat the butter until softened. Add the brown sugar and beat until light and fluffy. Add the molasses, egg, and vanilla. Beat until blended. Add the flour mixture and mix it until well-combined. Remove the dough from the mixer and wrap it in plastic wrap, allowing it to chill in the refrigerator at least 4 hours.
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3
Once you are ready to bake the dough, preheat the oven to 350F. Place 1/4 cup of granulated sugar in a shallow bowl. Form the dough into 1-inch sized balls and roll the balls in the sugar. Arrange the rolled balls 2 inches apart on a cookie sheet.
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4
Bake 8 minutes, until the edges of the cookies are just turning golden. Do not overcook, as the cookies become too crisp for the filling. Cool the cookies on a wire rack.
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5
To make the lemon filling: In a large bowl, beat the Marshmallow Fluff, butter, cream cheese, lemon extract and lemon zest until fluffy.
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6
Assemble the whoopie pies by sandwiching the lemon filling between two cookies. Store the whoopie pies in the refrigerator or freezer until needed.
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7
(Adapted from McCormick Spice Company.)
