Triple Ginger Lemon Creme Whoopie Pies

For the cakes:
Preheat oven to 375 F. Line two baking sheets with Silpat mats or parchment paper.

In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, and cloves; set aside.

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.

Gently mix in the flour mixture. Combine well.

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.

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.

For the lemon creme:
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.

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.

Enjoy with a cold glass of milk.