Oooh…whoopie pies! Have you ever had one? I had not until I made these! Whoopie pies are a special cake-like, frosting-filled sandwich cookie, that is predominant in New England. So since I am a California girl, and have never had an authentic whoopie pie, I am making a very untraditional whoopie pie. But it’s good….and no special whoopie pie pan needed either. I couldn’t believe how easy these were to make…
I am a lover of all cookies…except hard, burnt ones. These whoopie pies piqued my interest because they are cake-like, but are a cookie, and filled with frosting! A lot of times sandwich cookies are made with hard or crunchy cookies. So whoopie pies seemed like the perfect cookie sandwich to me. I have seen whoopie pies all across the blogosphere and Pinterest, but some require a whoopie pie pan and I am not buying a special pan to make one type of cookie. I developed my recipe to be made on a cookie sheet so no special pan is needed. You’re welcome.
The traditional whoopie pie is a chocolate cookie sandwiched between vanilla marshmallow frosting. So I went the total opposite here, and todays recipe is a vanilla whoopie pie filled with my Chocolate Buttercream Frosting. I had leftover frosting from when I made my Vanilla Bean Cupcakes, and of course I am never one to waste food, so that’s actually why these whoopie pies came about. Best. Idea. Ever.
I have been dying to use my Princess Cake & Cookie Bakery Emuslion from LorAnn Oils, and after discovering that the Princess Cake & Cookie Emulsion has a light, nutty taste with undertones of citrus and vanilla, I decided that emulsion would be perfect for these whoopie pies! And it TOTALLY was. I love LorAnn Oils Bakery Emulsions because they are so intensely flavored, but because there’s no alcohol in them, none of the flavor is lost during baking. You can buy their bakery emulsions at Target, Walmart, Michael’s, Hobby Lobby—just to name a few. Or save yourself a trip to the store and buy them HERE online! I want to try ALL their emulsions 🙂
I wanted to called these “Princess Whoopie Pies” or “Whoopie Pies for a Princess.” But then I figured that might be confusing…so I kept it simple 🙂 One note though…this batter is super sticky! So don’t be surprised at the texture of the dough. It’s a cross between cake batter and cookie dough.
Just scoop the dough out onto parchment lined cookie sheets….and then bake!
Vanilla Whoopie PiesPrint Recipe
- 11 tablespoons unsalted butter, room temperature
- 1 cup white granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon LorAnn Princess Cake & Cookie Bakery Emulsion (or vanilla extract) *see note below for substitutions
- 1/4 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 cup cake flour
- 2/3 cup milk, room temperature (I used whole milk)
Preheat oven to 400-degrees. Line three cookie sheets with parchment paper and set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, cream butter until smooth. Add sugar to the butter, and beat until light and fluffy. Scrape down the sides of the bowl and add the salt, baking powder, nutmeg and Princess Cake & Cookie Emulsion and vanilla extract to the butter-sugar mixture. Beat until ingredients are incorporated. Add the eggs one at a time to the mixture, beating each egg in completely before adding the next. Add one cup of flour to the mixture and beat fully into the mixture. Add 1/3 of the milk and beat fully. Continue to add the flours and milk, alternating each, until both are added to the mixture and ingredients are incorporated and mixture is thick and fluffy.
Use a small cookie scoop to scoop cookie dough balls onto parchment lined cookie sheets. Leave a few inches between cookies to allow for spreading. Bake in 400-degree oven for 9-11 minutes, or until the middle of the cookies is springy to the touch and set. Remove the cookies from the oven and let cookies sit on the cookie sheet and set, before transferring to a wire rack to finish cooling completely.
After cookies have cooled completely, scoop a tablespoon of frosting into the middle of the bottom of one cookie and press another cookie on top. Repeat until all cookies are sandwiched with frosting. Store at room temperature in an airtight container.
If you don't have bakery emulsion, you can substitute 1 tablespoon vanilla extract for the emulsion and option to substitute the 1/4 teaspoon of vanilla extract listed in the recipe to 1/4 teaspoon almond extract (to get that slight nutty flavor). Or option to use 1-1/4 teaspoons total of vanilla extract.
Once your cookies have cooled completely, then you can add a dollop of frosting and sandwich them together. If you don’t want to make frosting, then use store-bought frosting or some marshmallow fluff! Yum.
A plate full of whoopie pies! They look like little hamburgers though huh?!
Whoopee!!! Lets go eat some cookies!
I have linked this recipe up to the following link parties: What’s Cookin’ Wednesday, Pretty Pintastic Party, Monday Meal Plan, Weekend Potluck, Friday Frenzy. Click on the links to check out a ton of yummy recipes from tons of bloggers!!