This whoopie pies recipe are heavenly!
Two little snickerdoodle cake-like cookies surround a creamy, browned butter frosting for the ultimate whoopie pie!
What Is A Whoopie Pie?
Whoopie pies are most often tied to the Amish. Apparently, these little pies were made out of leftover cake batter. The name comes from kids yelling “whoopie” when they were greeted with these sweet little cakes. I’ll be honest, here, I too yell whoopie any time I see a cake, but I digress.
A whoopie pie is made up of two soft, cake-like cookies surrounding a creamy filling. Whoopie pies are most often made with chocolate cookies and a vanilla filling (typically made with marshmallow fluff). Whoopie pies are sometimes known as chocolate gobs, black and white or big fat oreo, depending on where you live.
Whoopie pies can be made into any flavor. Pumpkin is popular this time of year as is gingerbread. But I have tried Caramel Apple Whoopie Pies, Lemon Meringue Whoopie pies and Mint Chocolate Chip Whoopie pies with huge success.
WHERE IS THE SNICKERDOODLE WHOOPIE PIE RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Snickerdoodle Whoopie Pie Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Snickerdoodle Whoopie Pies
This recipe starts by creaming together shortening and sugar. You could use butter in place of the shorting, but shortening is the traditional ingredient for whoopie pies; it will yield tender and soft cookies that won’t spread during the baking process. I used brown sugar for this recipe, it adds the right flavor and color to my whoopie pies. All-purpose flour, baking powder, baking soda, salt, and cinnamon are mixed into the batter alternately with milk. Roll the batter into balls, dip into a cinnamon sugar mixture and bake. They will bake up fluffy and soft! Allow your whoopie pies to cool before you add the filling.
How To Make The Whoopie Pie Filling
You do have to prep the butter in advance. Browned butter is exactly what it sounds like, you bring butter to a boil and let it cook until it is golden brown in color. The butter will foam and once it reduces, the butter will be caramel in color. Reduce the heat and watch the butter carefully, as you don’t want it to burn. You want an amber or caramel color. Remove the butter from the heat and allow it to cool and solidify. You want it to be the same consistency as softened butter when you start your filling.
The filling is browned butter, powdered sugar, vanilla and enough milk to make a creamy consistency.
How Long Will Whoopie Pies Keep?
Store your whoopie pies in an airtight container for a week. Whoopie pies can also be covered securely and frozen 3 months.
- 1/2 cup vegetable shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 3 tablespoons Cinnamon-Sugar
- 1 stick butter, browned
- 1-2 cups powdered sugar
- ½ teaspoon vanilla
- 2-3 tablespoons milk
- Preheat the oven to 350 degrees.
- In a mixing bowl, cream together the shortening and brown sugar. Beat in the egg and vanilla.
- Combine the flour, baking powder, baking, soda, salt and cinnamon in a bowl. Mix the dry ingredients into the batter alternatively with the milk, beat until combined.
- Roll the dough into one inch balls, roll in cinnamon sugar. Place cookies on lined baking sheets and bake for 10-13 minutes. Remove from the oven and cool completely.
- Meanwhile, heat the stick of butter in a saucepan over medium heat. Cook until the butter has turned caramel in color. Allow the butter to cool completely and solidify until it looks like softened butter.
- Combine the browned butter and powdered sugar in a mixing bowl. Cream together until smooth. Mix in vanilla and milk until frosting is spreadable.
- Fill pairs of cookies with the frosting. Store whoopie pies in an airtight container.