Amish Whoopie Pie Recipe
This Amish Whoopie Pie Recipe features soft chocolate cookies paired with a light, fluffy vanilla filling. A classic Lancaster County dessert, perfect for any occasion and easily adaptable for gluten-free needs.
30 Servings
Ingredients
For the Cookies:
- 1 cup vegetable shortening or margarine
- 2 cups granulated sugar
- 2 large eggs room temperature
- 3 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup hot coffee
For the Filling:
- 2 large egg whites room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup heavy cream
- ¼ cup flour
- 1 cup vegetable shortening
- 1 stick ½ cup butter, softened
- 2 cups powdered 10X sugar
Instructions
Prepare the Cookie Dough:
- In a large mixing bowl, cream the vegetable shortening and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda. Gradually incorporate the dry ingredients into the creamed mixture, alternating with the buttermilk. Stir in the hot coffee until the batter is smooth and well combined.
Bake the Cookies:
- Preheat the oven to 375°F (190°C). Drop teaspoon-sized portions of the batter onto a greased or parchment-lined baking sheet, ensuring at least 3 inches of space between each dollop as the cookies will spread during baking. Bake for 8-10 minutes, or until the edges are set. Allow the cookies to cool completely on wax paper before proceeding.
Prepare the Filling:
- Using a stand or hand mixer, beat the egg whites on high speed until stiff peaks form. Gradually add the vanilla extract, a few drops at a time, while continuing to beat. Incorporate the heavy cream, powdered sugar, and flour in succession. Finally, add the vegetable shortening and softened butter, beating until the filling is light and fluffy.
Assemble the Whoopie Pies:
- Spread approximately 2 tablespoons of filling onto the flat side of one cooled cookie. Place another cookie on top to create a sandwich. Repeat until all cookies have been paired and filled.
Serve and Store:
- Serve immediately, or wrap each whoopie pie individually in plastic wrap for storage.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure that all additional ingredients, such as cocoa powder, baking soda, and powdered sugar, are certified gluten-free to avoid cross-contamination.