Mini Whoopie Pies

Mini Whoopie Pies
Servings: 24 Yield: 24 sandwich cookies Prep 15 mins Bake 375°F 13 mins per batch


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Orange food coloring

Make It

1. Heat oven to 375 degrees . Line 2 or 3 large baking sheets with nonstick foil.

2. Cookies. In medium-size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then remaining flour mixture.

3. Drop dough by level tablespoonfuls onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round (about 48 rounds total). Bake at 375 degrees for 12 to 13 minutes or until tops are dry. Cool completely.

4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla and food coloring until smooth and desired color. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 166, Fat, total (g): 7, chol. (mg): 33, sat. fat (g): 4, carb. (g): 26, fiber (g): 1, pro. (g): 2, sodium (mg): 51, Percent Daily Values are based on a 2,000 calorie diet.