Amish Whoopie Pies

Amish Whoopie Pies by Jan Drexler

Light, fluffy, delicious and quintessentially Amish, Whoopie Pies are a family favorite. And the mini version is a hit at carry-in dinners!

Whoopie Pies

(makes about 4 dozen, you need 2 for each pie)

4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup butter
2 eggs
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup, minus 1 tablespoon milk
1 cup hot water

These cookies are made like a cake. To be successful in getting the right texture, repeat the following to yourself as you’re mixing the batter: “I’m making cake, not cookies. I’m making cake, not cookies. I’m making cake, not cookies.”

Preheat your oven to 350 degrees.

In a measuring cup, add milk to two teaspoons vinegar to make one cup, and let set for about five minutes to sour the milk.

Meanwhile, stir together the flour, cocoa, baking soda and salt until the mixture is uniform in color.

Next, in your mixing bowl, cream butter, sugar and vanilla together until creamy. Beat in eggs, one at a time, until the mixture is smooth.

Add the flour mixture and the sour milk alternately, about ¼ of each at a time, blending well after each addition. Add the hot water and blend until smooth. You now have a thick, rich, chocolate cake batter.

Drop by tablespoon full, spaced apart, onto cookie sheets. For the mini version, just make smaller cookies by using a half tablespoon of batter for each cookie and bake for less time.

Bake at 350 degrees for about 8 minutes, or until the top of the cookie springs back when lightly touched.

Cool for 5 minutes before removing them to wire racks to cool.

After the cookies are completely cool, it’s time to make the filling!

3 tablespoons all-purpose flour
1 cup milk
¾ cup butter
1 ½ cups powdered confectioners sugar
2 teaspoons vanilla extract

Whisk the flour into the one cup milk. Heat in a saucepan over medium high heat, stirring constantly, for about 5 minutes, or until thickened.

Pour into a bowl and let cool to room temperature, stirring occasionally.

Meanwhile, soften the butter to room temperature. Cream together the butter, sugar and vanilla. Add the cooled milk mixture and beat for 7 minutes, or until fluffy.

To assemble your Whoopie Pies, spread a couple tablespoons of filling on the bottom of one cookie, then set another cookie on top.

Jan Drexler’s ancestors were among the first Amish immigrants to Pennsylvania in the 1700s, and their experiences are the inspiration for her stories. Jan lives in the Black Hills of South Dakota with her husband of thirty-five years. She is the author of five books published by Love Inspired, as well as “The Journey to Pleasant Prairie” series from Revell: Hannah’s Choice and Mattie’s Pledge, and Naomi’s Hope. Find Jan on Facebook, Jan Drexler, author, or her website, Jan

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One thought on “Amish Whoopie Pies by Jan Drexler

  1. Great, this is the recipe I was looking for, I many years ago I made a recipe similar to this and lost it. This recipe is great to send to my grandchildren, i worry about the ones that contain eggs in the filling, so thank you.

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