Lemony Gingerbread Whoopie Pies

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3/4 cup butter, softened
• 3/4 cup marshmallow creme
• 1-1/2 cups confectioners' sugar
• 3/4 teaspoon lemon extract

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
2. Preheat oven to 350u0b0. Shape into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased
3. . Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.
5. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.

butter, brown sugar, molasses, egg, allpurpose, ground ginger, ground cinnamon, baking soda, salt, sugar, butter, marshmallow creme, sugar, lemon extract

Taken from www.tasteofhome.com/recipes/lemony-gingerbread-whoopie-pies/ (may not work)