Whoopie Pies
Whoopie Pies are an old-fashioned style dessert, consisting of 2 cake style cookies sandwiched with buttercream, ganache, or whatever you prefer!
To watch the YouTube video:
I recently made whoopie pies as a part of my 50 video series, where I made every state dessert in America! This dessert originated in the northeast United States, perhaps in New Hampshire, like my research recommended.
You can make whoopie pies in any flavor combination you like. I love a classic chocolate and vanilla, but I make gingerbread and pumpkin variations around the holidays!
If you want to try my seasonal options, here are those recipes!
Important Notes
-Make sure you give the cookies enough space on your sheets so they can spread. I recommend about 3 inches of space around each cookie.
-Arrange your oven racks in the upper and lower third of the oven, and be sure to rotate the pans half way through baking.
-Once you’ve sandwiched the cookies with the filling, you can keep them in the fridge in an airtight container for up to 5 days.
-Feel free to multiply the recipe if you need to make more. These make a great party treat!
I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!
Makes around 10 whoopie pies
Prep time: 15 Minutes
Bake Time: 10 Minutes (plus time to cool)
Total Time: 45 Minutes
Ingredients:
1 ¾ Cups (220g) All Purpose Flour
1 Tsp (4g) Baking Soda
¼ Tsp (1g) Salt
3 Tbs (30g) Cocoa Powder
½ Cup (100g) Brown Sugar
½ Cup (100g) Granulated Sugar
2/3 Cup (160mL) Buttermilk
½ Cup (120mL) Vegetable Oil
1 Large Egg
1 Tsp (4g) Vanilla Extract
For the Frosting:
1 Cup (225g) Softened Unsalted Butter
2 Tsp (8g) Vanilla Extract
2 ¼ Cups (290g) Confectioner’s Sugar
Directions:
1. Preheat your oven to 375F (190C) and place the racks in the upper and lower third of the oven. Line a few cookie sheets with parchment paper.
2. In a bowl, combine all the dry ingredients. In a separate bowl or large liquid measuring cup, combine all the wet ingredients, then add to the dry. Mix with a rubber spatula until thick and smooth.
3. Use a 2-inch cookie scoop to scoop the batter onto the sheets. You can use spoons if you don’t have a cookie scoop, leaving a couple inches of space between each one.
4. Bake for 5 minutes, then switch the pans around (put the lower ones on the upper rack and vice versa) and bake for another 4-5 minutes, until slightly firm to the touch and baked through. Allow to cool completely on the pans before moving.
5. Make the frosting by beating the butter for a couple minutes until smooth.
6. Add the vanilla and mix until combined, then add the confectioner’s sugar ½ cup at a time, fully beating in each ½ cup.
7. Once the cookies are cooled, invert half of them and pipe or spread the frosting on the flat sides, then put the other halves of the cookies on top to sandwich them together.
-Store in an airtight container in the refrigerator for up to 5 days.
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