I realized the other day when I was baking for my son’s little league bake sale, that I haven’t shared a recipe for regular ol’ whoopie pies. Sure, I have several recipes on here for different flavored ones. Hello cookie dough and red velvet! (Among others.) I love the different flavored ones, but sometimes I want just the “regular” ones. I’m talking creamy, sweet cream cheese frosting filling. No crisco or whatever they are filled with “traditionally”. This frosting/filling is one of my favorites. It’s soft, but not too soft to pipe, it’s super creamy and incredibly addicting. I always have to sample the filling several times to make sure it’s okay. Ha!
These whoopie pies you can make ahead of time, but they are best the day they are made. The cookie part does become slightly sticky over time, which doesn’t take away from the taste, it just makes them a little more messy. If that doesn’t bother you, then definitely make these a day or two in advanced. I will make a batch of these, then keep them in refrigerator for us to dessert on all week. They are just as good the first day as they are the fifth day, just more finger licking involved.
This recipe makes quite a few, so if you’re making them just for your family, I would maybe halve the recipe. If making for a crowd or the end of summer BBQ’s, then definitely make the whole recipe! Make them, eat the filling, love it.
Recipe from Lily’s Café Cookbook, Revised Edition by Kyra Alex
A Maine classic dessert with two sandwich cake-like cookies that are filled with a creamy, cream cheese frosting that is finger-licking good.
For the cookies
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 1 cup sour cream
- 1 cup hot water
For the frosting
- 8 Tablespoons unsalted butter, softened
- 8 ounces full-fat cream cheese, softened
- 2- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350ºF. Line 2-3 cookie sheets with parchment paper or silpat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy on medium speed, 2-3 minutes. Add the eggs, one at at time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt and cocoa powder. In a large measuring cup, or small bowl, whisk the sour cream and hot water together.
- Add the dry ingredients to the butter mixture in thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix well until no streaks are visible.
- Drop by the tablespoonful onto the prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until they are puffy and just set in the middle. Remove from oven and let cool completely before filling.
- For the filling, beat together the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until smooth and creamy, about 2-3 minutes. Slowly add 2 cups of the confectioner's sugar and beat until smooth. Add the vanilla extract and beat until fluffy, about 3 minutes. If the frosting is too soft, add 1/2 cup more confectioner’s sugar, beating until smooth again.
- To assemble the whoopie pies, pair up similar size cookies, and gently pipe or spread filling onto one side of each pair. Gently push the paired cookies together. Store in the refrigerator, allowing to come to room temperature before serving. These will last up to 5 days in the refrigerator, but are best the day they are made.