GINGERBREAD WHOOPIE PIES WITH LEMON CREAM CHEESE FILLING ADAPTED FROM KING ARTHUR FLOUR

Steps:

• In a medium bowl, whisk together the flour, salt, baking soda, and spices. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Mix in the egg, beating until incorporated, scraping down the sides of the bowl if needed. With the mixer on low speed, mix in half the dry ingredients. Add the molasses, then the remaining dry ingredients. Finally, add the buttermilk, mixing until just incorporated. Use a medium cookie scoop or a pastry bag fitted with a round tip to form the cookie shapes on the prepared baking sheet. Space the cookies a few inches apart, and bake 9-12 minutes, rotating the cookie sheets halfway through, until the cookies are cooked through and spring back when lightly pressed with your finger. Remove from oven and allow to cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Meanwhile, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until smooth and creamy. Add the vanilla, lemon extract, and lemon zest, and mix to combine. With the mixer on low speed, slowly add the sugar. Once it is incorporated, increase the speed to medium and beat until light and fluffy. Match the cookies together by size, and pipe or spread filling over half the cookies. Form sandwiches with the remaining halves, and serve or store in an airtight container.