Name: Whoopie Pies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup white sugar; 0.5 cup shortening; 2 eggs, separated, divided; 2 cups all-purpose flour; 5 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup milk; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; 0.75 cup shortening; 1 pinch salt; 1 teaspoon vanilla extract

This whoopie pie recipe makes tender chocolate cake-like cookies sandwiched with a fluffy vanilla filling. Perfect for holiday cookie trays!

The secret to these whoopie pies is the way the eggs are used. The yolks go into the cookie dough, giving it a rich, soft texture that bakes up like little chocolate cakes. The whites are saved for the filling, which becomes light and airy when beaten. The result is a tender cookie paired with a creamy vanilla filling that's not too sweet. Perfect for bake sales or holiday cookie trays.

Why You’ll Love This Whoopie Pies

The cookies come out soft and cakey, almost like mini chocolate cakes.
The vanilla filling is light and fluffy, made with egg whites for a creamy texture.
They come together in about 30 minutes, ideal for last-minute treats or bake sale contributions.

Key Ingredients for Great Whoopie Pies

Unsweetened cocoa powder: Use natural cocoa powder for the classic chocolate flavor. Dutch-process can be substituted but will result in a darker, slightly richer color.
Shortening: Shortening gives the cookies a tender crumb and helps the filling stay stable at room temperature. Butter can be used in the filling if you prefer, but the texture may be softer.
Egg whites: The egg whites in the filling are what make it airy and fluffy. If you're concerned about raw eggs, follow the substitution in the expert tips section.

Equipment You’ll Need for Whoopie Pies

Electric mixer: A stand mixer or hand mixer works well for creaming the dough and beating the filling.
Cookie sheets: Light-colored baking sheets help the cookies bake evenly. Grease them lightly.
Wire racks: For cooling the cookies completely before filling.
Pastry bag (optional): Piping the filling makes assembly neat and gives uniform portions.
Sifter: To combine the dry ingredients and remove lumps from cocoa and flour.

Tips for Making the Best Whoopie Pie Cookies

For the cookies, be careful not to overmix the batter once you add the flour mixture. Overmixing can make the cookies tough instead of tender. Drop the dough by spoonfuls about 2 inches apart, they'll spread slightly. Bake until the centers spring back when lightly touched, which should take 10 to 12 minutes. Let them cool on the pans for a minute or two, then transfer to wire racks to cool completely before filling. Warm cookies will melt the filling.

Filling and Assembly Tips for Whoopie Pies

The filling uses raw egg whites to achieve a light, fluffy texture. If you prefer to avoid raw eggs, you can substitute 2 tablespoons of milk or cream for the egg whites. (And use a whole egg in the cookies instead of 2 yolks so you don't have leftover whites.) For a marshmallow-style filling, replace half the shortening with 1 cup of marshmallow creme. When assembling, pipe the filling onto the flat side of one cookie using a pastry bag, that gives you neat, even layers. Then top with a second cookie of similar size. For clean stacking, chill the filled whoopie pies for 30 minutes before wrapping.

Tips for Evenly Sized Whoopie Pie Cookies

For consistent baking and easy assembly, try to make all the dough drops the same size. Use a small cookie scoop or a measuring tablespoon to portion the dough. Flatten the drops slightly with the back of a spoon so they spread into even rounds. If you end up with cookies of different sizes, pair the closest matching ones for sandwiches.

Whoopie Pie Variations to Try

You can switch up the filling easily. Swap the vanilla for chocolate by adding 2 tablespoons of cocoa powder to the filling. For a cream cheese version, replace half the shortening with softened cream cheese. Add a teaspoon of peppermint extract to the filling for a holiday twist. If you want smaller treats, drop tablespoon-sized dough and bake for 8 to 10 minutes. You can also fold mini chocolate chips into the cookie dough for extra texture.

How to Serve Whoopie Pies

Serve these whoopie pies with a glass of cold milk or a hot cup of coffee. They're also great on a holiday cookie tray alongside other classics like gingerbread or sugar cookies. For a fancier presentation, dust the tops with a little powdered sugar or add some colorful sprinkles before the filling sets.

How to Store Whoopie Pies

Store the filled whoopie pies in an airtight container at room temperature for up to 3 days. If you need to stack them, place a sheet of wax paper between layers. For longer storage, keep them in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

Can You Freeze Whoopie Pies?

Yes, you can freeze both the unfilled cookies and the assembled whoopie pies. To freeze unfilled cookies, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. For filled pies, freeze them on a sheet pan first, then wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight or at room temperature for about 30 minutes.

How to Reheat Whoopie Pies

Whoopie pies are best enjoyed at room temperature. If you prefer a slightly warm cookie, microwave one for about 10 seconds. Be careful not to overheat, as the filling can become too soft. Alternatively, let them sit out for 15 minutes after refrigeration.