Whoopie Pies
These are like homemade Oreos only soft. I don't know where Mom got this recipe, but it was something that I made quite often as a teenager. More recently my friends have been requesting them.
These are like homemade Oreos only soft. I don't know where Mom got this recipe, but it was something that I made quite often as a teenager. More recently my friends have been requesting them.
- Carbohydrate 680.459574995431 g
- Cholesterol 279.066666666667 mg
- Fat 212.018059999941 g
- Fiber 6.62475010955061 g
- Protein 48.2979183327148 g
- Saturated Fat 88.4069824999907 g
- Serving Size 1 1 Dozen (1421g)
- Sodium 1224.31899999988 mg
- Sugar 673.83482488588 g
- Trans Fat 19.2025151666472 g
- Calories 4759 calories
Step-by-step
- Preheat oven to 350F.
- To make cookies: Mix all cookie ingredients together in a large mixing bowl with a mixer.
- Drop by teaspoon on a baking sheet. Bake for about 10 minutes or until set. Cool before filling.
- To make frosting. Beat egg white until stiff. Add remaining frosting ingredients and beat until fluffy.
- Make like oreos and use frosting to create sandwich cookies.
- Store in a tightly sealed container.
Baking whoopie pies often fails because the cakes are assembled while still warm, which melts the fat-based frosting instantly. Controlling thermal transfer requires patience. Allow the baked rounds to reach room temperature entirely on wire racks before introducing any filling.
Cocoa powder reacts heavily with alkaline agents like baking soda. Dissolving cocoa thoroughly in hot water blooms the solids, unlocking deeper flavors and a darker hue before the flour enters the bowl. Mixing the batter just until smooth prevents gluten overdevelopment, keeping the crumb tender rather than tough. Drop uniform portions onto parchment-lined sheets to maintain consistent baking times. Bake at 350 degrees Fahrenheit for approximately ten minutes, watching for edges that hold their shape when gently pressed.
For the interior structure, beating the egg white to stiff peaks creates an air-trapped matrix that supports the heavy powdered sugar load. Shortening provides structural stability at room temperature, but unsalted butter can replace it at a one-to-one ratio if preferred. If the frosting feels too dense, incorporate milk one teaspoon at a time until reaching a spreadable consistency.
Store the finished sandwich cookies in an airtight container to prevent moisture migration from the crumb to the air. Proper sealing maintains the soft texture for several days.
