Side Pannel
Vanilla Whoopie Pies
Vanilla Whoopie Pies
- Recipe Submitted by maryjosh on 09/04/2018
Ingredients List
- 11 tablespoons unsalted butter, room temperature
- 1 cup white granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon LorAnn Princess Cake & Cookie Bakery Emulsion (or vanilla extract) *see note below for substitutions
- 1/4 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 cup cake flour
- 2/3 cup milk, room temperature (I used whole milk)
Directions
1 Preheat oven to 400-degrees. Line three cookie sheets with parchment paper and set aside.
2 In the bowl of your stand mixer, affixed with the paddle attachment, cream butter until smooth. Add sugar to the butter, and beat until light and fluffy. Scrape down the sides of the bowl and add the salt, baking powder, nutmeg and Princess Cake & Cookie Emulsion and vanilla extract to the butter-sugar mixture. Beat until ingredients are incorporated. Add the eggs one at a time to the mixture, beating each egg in completely before adding the next. Add one cup of flour to the mixture and beat fully into the mixture. Add 1/3 of the milk and beat fully. Continue to add the flours and milk, alternating each, until both are added to the mixture and ingredients are incorporated and mixture is thick and fluffy.
3 Use a small cookie scoop to scoop cookie dough balls onto parchment lined cookie sheets. Leave a few inches between cookies to allow for spreading. Bake in 400-degree oven for 9-11 minutes, or until the middle of the cookies is springy to the touch and set. Remove the cookies from the oven and let cookies sit on the cookie sheet and set, before transferring to a wire rack to finish cooling completely.
4 After cookies have cooled completely, scoop a tablespoon of frosting into the middle of the bottom of one cookie and press another cookie on top. Repeat until all cookies are sandwiched with frosting. Store at room temperature in an airtight container.
2 In the bowl of your stand mixer, affixed with the paddle attachment, cream butter until smooth. Add sugar to the butter, and beat until light and fluffy. Scrape down the sides of the bowl and add the salt, baking powder, nutmeg and Princess Cake & Cookie Emulsion and vanilla extract to the butter-sugar mixture. Beat until ingredients are incorporated. Add the eggs one at a time to the mixture, beating each egg in completely before adding the next. Add one cup of flour to the mixture and beat fully into the mixture. Add 1/3 of the milk and beat fully. Continue to add the flours and milk, alternating each, until both are added to the mixture and ingredients are incorporated and mixture is thick and fluffy.
3 Use a small cookie scoop to scoop cookie dough balls onto parchment lined cookie sheets. Leave a few inches between cookies to allow for spreading. Bake in 400-degree oven for 9-11 minutes, or until the middle of the cookies is springy to the touch and set. Remove the cookies from the oven and let cookies sit on the cookie sheet and set, before transferring to a wire rack to finish cooling completely.
4 After cookies have cooled completely, scoop a tablespoon of frosting into the middle of the bottom of one cookie and press another cookie on top. Repeat until all cookies are sandwiched with frosting. Store at room temperature in an airtight container.
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