Apple-Cinnamon Whoopie Pies

I didn’t know what a whoopie was until about a year ago, and didn’t try one for the first time until last night. According to the not-always-so-reliable Wikipedia, they started in Pennsylvania so maybe it’s taken awhile for them to get to California. Who knows. But I can definitely see why they’re popular!

I baked these when we had a few friends over, and I have to say, I can see why I usually make baking a solitary activity. About six of the cookies were grabbed off the cooling rack before I had a chance to frost them, and I was distracted when I was making the frosting so I added too much milk (which I know is easily corrected with more powdered sugar, but I didn’t bother). They could definitely be prettier (if I’d grated the apple instead of diced it) but the prospect of getting out my food processor just to grate one apple seemed like a little too much). I definitely need to invest in a box grater, right now!

I started with a recipe for carrot whoopie pies and just subbed apple for carrot. I didn’t have cream cheese around for the filling included with the recipe, so I made a half recipe of the cinnamon frosting from my Snickerdoodle Cupcakes. I think these are supposed to have more frosting between them, but I thought the cookie to frosting ratio was perfect.

Recipe:
(adapted from Epicurious via Abigail Goes Design Scouting)

1 1/8 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup diced or grated apple (peel the apple first)

Stir the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.
Cream the butter and brown sugar in the bowl of a stand mixer until fluffy.
Beat in the egg and vanilla, then stir in the flour mixture.
Mix in the grated apple, then put plastic wrap over the dough and chill for about an hour.

When you’re ready to bake, preheat the oven to 325 F. Drop the dough by rounded teaspoon onto parchment-lined baking sheets and bake for about 12-15 minutes. Cool on the cookie sheets for about 2 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, mix up the frosting:

1/2 stick butter, softened
1 3/4 cups powdered sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1-2 tbsp milk

Beat the butter, sugar, vanilla, and cinnamon in a stand mixer with a paddle attachment. Add 2 tbsp milk, then add the rest of the milk 1 tsp at a time, stopping when the frosting has a nice spreadable consistency.

Match the cookies in pairs by size, then spread frosting between them.

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