Triple Ginger Lemon Creme Whoopie Pies Recipe

Name: Triple Ginger Lemon Creme Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 1 cup All-purpose Flour; 2 cups Whole Wheat Pastry Flour; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Ground Ginger; 1/4 teaspoons Ground Cloves; 4 Tablespoons Butter, Softened; 1/2 cups Nonfat Vanilla Greek Yogurt; 3/4 cups Brown Sugar; 1/2 cups Molasses; 1 whole Egg; 1 teaspoon Vanilla; FOR THE LEMON CREME; 1/2 cups Nonfat Vanilla Greek Yogurt; 1/2 cups Nonfat Whipped Cream Cheese; 1/2 cups Maple Syrup; 1 teaspoon Lemon Juice; 1 teaspoon Lemon Zest

Servings: persons

FOR THE CAKES:
1 cup All-purpose Flour
2 cups Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoons Ground Cloves
4 Tablespoons Butter, Softened
1/2 cups Nonfat Vanilla Greek Yogurt
3/4 cups Brown Sugar
1/2 cups Molasses
1 whole Egg
1 teaspoon Vanilla
FOR THE LEMON CREME
1/2 cups Nonfat Vanilla Greek Yogurt
1/2 cups Nonfat Whipped Cream Cheese
1/2 cups Maple Syrup
1 teaspoon Lemon Juice
1 teaspoon Lemon Zest

1
For the cakes:
2
Preheat oven to 375 F. Line two baking sheets with Silpat mats or parchment paper.
3
In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, and cloves; set aside.
4
In a large bowl, beat butter and yogurt with sugar. Beat until combined, scraping the sides of the bowl occasionally. Add molasses, egg, and vanilla and beat until combined.
5
Gently mix in the flour mixture. Combine well.
6
Drop batter by tablespoonful sized scoops onto the cookie sheets spacing them about 2 inches apart. Bake 6-8 minutes until they are browned around the edges and firm in the middle. Do not over bake.
7
Immediately remove from the oven and let them cool on the cookie sheet for 5 minutes. Then remove them from the pan to a cooling rack to cool completely.
8
For the lemon creme:
9
Combine yogurt, cream cheese, maple syrup, lemon juice, and lemon zest in a mixing bowl. Mix well with a mixer, until light and fluffy. Taste and adjust flavor profile as desired.
10
Once cookies have cooled complete, spread a generous layer of creme onto the bottom of one cookie, top with a second, and continue with remaining cookies and filling.
11
Enjoy with a cold glass of milk.

868

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKES:, 1 cup All-purpose Flour, 2 cups Whole Wheat Pastry Flour, 1 teaspoon Baking Soda, and more.

Yes, Triple Ginger Lemon Creme Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Ginger Lemon Creme Whoopie Pies

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