Sassy Ginger Whoopie Pies with Lemon Icing

Level of Difficulty: really easy and so worth it
Pots/Pans Used: 2



So I made these cookies from my roommate's blog (try the cobbler, it's fantastic!). I had tried these cookies when she made them and thought they were awesome. Plus, I wanted to use up my left over lemon frosting from my Lemon Poppy seed Cupcakes. I figured the lemon would pair really nicely with the ginger. I'm going to experiment with making these green tea cookies cause my other roommate just got some matcha green tea powder in the mail that I've been itching to get a hold of (with her permission of course!...). Anyways Blake mentions in the recipe that the dough is very sticky, in fact when I made them, the dough resembled more of a cake batter. So I changed the recipe slightly. Here is the original recipe. My only adjustments were that I used half margarine/half canola oil and added 1 cup white flour. Oh! And I didn't sift anything because I never sift anything.... :/ too lazy. Damn, they were SO good. If I ever open my dream bakery, there is NO way these babies aren't going on the menu! My cookies resemble more of a whoopie pie as they are more cakey and dense where as Blake's original recipe produces thinner, softer & chewier cookies. Just depends on your preference. Either way, MAKE THESE! They are so yummmmyyyyy!!!!!!! And yes, it is sugar rolled in sugar and then filled with sugar! It's no wonder they're so good!!!