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Gingerbread Whoopies

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Gingerbread Whoopies

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons ground ginger
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 cup molasses
1/2 cup buttermilk

2 tablespoons unsalted butter, softened
1 1/3 cups powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Preheat the oven to 350° F. In a medium bowl, whisk together the flour, salt, baking, soda, ginger, cinnamon, cloves and nutmeg together in a medium bowl. Using and electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy. Add the egg, beating to incorporate, then scrape down the sides of the bowl. With the mixer on low, add one third of the dry ingredients, followed by the molasses, then another third, followed by the buttermilk, then the rest of the dry ingredients. Beat until incorporated. Drop batter by the teaspoon on parchment lined cookie sheets, about 2 inches apart, and bake for 10 minutes, or until springy to the touch. Cool on baking sheets for 5 minutes, then place on wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar at low speed until crumbly. Mix in extract and milk until combined, then switch to high speed and beat until light and fluffy. Match up two equal-sized outer shells, spoon some frosting onto one half and gently smash the two together to form a sandwich. Repeat until all shells are used.

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