Best Vanilla Whoopie Pies Recipes

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
• Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
• Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
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VANILLA WHOOPIE PIES WITH RASPBERRY CREAM FILLING

Steps:

• 1. Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
• 2. For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
• 3. Add your dry ingredients and mix well.
• 4. Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
• 5. Bake for approx 9-11 minutes or until lightly browned.
• 6. Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
• 7. For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
• 8. Add marshmallow creme and vanilla; blend well.
• 9. Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
• 10. To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)

CHOCOLATE WHOOPIE PIES WITH VANILLA FROSTING

Steps:

• In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls.
• Preheat the oven to 350 degrees F.
• Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
• Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes.
• Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy.
• When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving.
• To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve!

VANILLA BEAN WHOOPIE PIES WITH NUTELLA BUTTERCREAM FILLING

Steps:

• Cookies: Preheat oven to 375 F. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled - mine definitely did, but it came together when I added the flour). Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined. Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges. Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners' sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.

VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the buttercream filling: Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

VANILLA WHOOPIE PIES

Steps:

• 1. Pre heat oven to 425°
• 2. In a large bowl combine and mix all wet ingredients EXCEPT HOT WATER
• 3. In medium size bowl combine dry ingredients
• 4. Add ½ dry ingredients to wet ingredients and mix. Repeat with 2nd half of dry ingredients.
• 5. Add Hot water and mix
• 6. I used a 2" cookie scoop for the whoopie pies. Use a lightly greased or parchment covered
• 7. Bake for 6 to 7 minutes
• 8. Next are the icing steps
• 9. Using a mixer combine shortening and powdered sugar
• 10. Add powdered sugar 1 cup at a time adding 2 Tbsp of water with each cup and ending with the 2 Tbsp of milk
• 11. On med/high speed mix icing for 5 minutes
• 12. Scrape sides of bowl with spatula
• 13. On high speed mix icing for another 5 minutes
• 14. Fluff with spatula

VANILLA WHOOPIE PIES

Steps:

• Preheat the oven to 200C/180 fan C/gas 4 and line two trays with baking parchment.
• Cream the butter and sugar using an electric whisk until smooth and creamy.
• Add the eggs and beat well.
• Mix the vanilla extract into the buttermilk. Add this mixture to the butter mixture and beat well until combined.
• Mix together the flour, salt and baking powder. Add half of this to the butter mixture and beat well.
• Mix together the milk, vinegar and bicarbonate of soda and add this to the butter mixture. Beat to combine.
• Add the rest of the flour mixture and beat well to combine.
• Drop teaspoon sized blobs of the dough onto the baking sheets, leaving about 2 inches between each blob.
• Bake the cakes for 8-10 minutes until they are just beginning to brown.

DOUBLE-VANILLA WHOOPIE PIES

Steps:

• Preheat the oven to 400F. Lightly grease two baking sheets (three, if you have them), or line them with parchment.2) Beat the sugar and butter together until creamy.3) Beat in the baking powder, salt, and extracts.4) Add the eggs one at a time, beating well and scraping the bowl after each.5) Add the flour and milk alternately, beginning with about 1 cup of the flour and 1/3 cup of the milk. Beat well after each addition. The final batter should be fairly thick and fluffy.6) Scoop the batter onto the prepared baking sheets in heaping tablespoonfuls; a tablespoon cookie scoop is a useful tool here. Leave about 2" between each scoop.7) Bake the cakes for 7 to 8 minutes, or until they're springy to the touch and feel set. Remove them from the oven, and let them cool right on the pan; or transfer them to a rack to cool.8) To make the filling: Place the filling ingredients, except the extracts, in a microwave-safe bowl or a saucepan, stirring to combine.
• Heat gently (in the microwave, or over a burner), stirring frequently, until the marshmallows melt completely.
• Remove from the heat, and stir in the extracts.
• Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate overnight, or until thoroughly chilled.
• Remove the icing from the refrigerator. Beat it at high speed, using your stand mixer or an electric hand mixer; it's impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.
• Beat only until the icing is smooth and glossy; this will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.14) Spread the flat side of half the completely cooled cakes with the filling; very slightly heaping a tablespoon cookie scoop (about 5 measuring teaspoons) is the right amount.15) Top with the remaining cakes, flat side towards the filling.16) Serve whoopie pies immediately; or cover lightly with plastic wrap, and enjoy within a couple of days. For longer storage, wrap individually, and freeze.Yield: about 18 medium (2 1/2") whoopie pies.