Shoptalk by Sturbridge Yankee Workshop

Today we’re posting an updated version of our Whoopie Pie Recipe from 2011. This update is void of shortening and uses granulated sugar instead of brown sugar for the cookies, but we’re sticking to the same filling (find an alternative here). Feel free to try either (or both!) and browse our whoopie pie variations here.

What You’ll Need:

• 2 cups
  all-purpose flour
• 1/2 cup
  Dutch-process cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1/2 cup unsalted
  butter, softened
• 1 cup
  granulated sugar
• 1 large egg
• Whoopie
  Pie Filling

Directions:

1. Preheat oven to 350°F. Butter two baking sheets and line with parchment paper.
2. In a large bowl, whisk together flour, cocoa, baking soda, and salt until combined. In a small bowl, stir together buttermilk and vanilla. Set both aside.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 4 minutes. Add egg, beating until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour. Scrape down sides of bowl intermittently and fully mix until smooth.
4. Spoon sixteen 1/4-cup mounds of batter about 2 inches apart onto prepared baking sheets. Bake for 11-13 minutes, or until tops are puffed and cakes spring back when touched. Remove from oven and cool for about 5 minutes, then transfer to a rack to cool completely.
5. Once fully cooled, spoon filling onto flat side of half the cookies, then top with remaining eight and serve. For extra firmness, refrigerate first for 15-20 minutes.