The popularity of whoopie pies, a common New England dessert for generations, has spread like wildfire in recent years. These simple cookies/cakes/pies (the jury is out on exactly how to categorize these unique desserts) have become a staple at some of the most renowned bakeries in the country. My favorite rendition comes from Brooklyn’s One Girl Cookies – heaven! (http://www.onegirlcookies.com/)
For Easter, I have created my own whoopee pie recipe which I’m particularly excited about. The cakey cookies will please any carrot cake lover, and the frosting in between, just like carrot cake frosting, will knock your socks off! The thing with whoopie pies is that even those of us who did not grow up with them can feel nostalgic while eating them. They are modest looking, homey tasting and generally reminiscent of a simpler time, which many of us yearn for these days. With that, I wish all our lohud readers a simple, sweet and happy Easter.
- 2 sticks unsalted butter, softened
- 1 cup packed light-brown sugar
- ¾ cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups oats
- 1 1/3 cups raisins
- Preheat oven to 350 F degrees.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy. Reduce speed to medium-low and beat in eggs and vanilla until thoroughly combined. Add flour, baking soda, cinnamon and salt on low just until incorporated. Stir in oats and raisins.
- Using a tablespoon-sized ice-cream scoop or just a regular tablespoon, drop dough, 2 inches apart, onto parchment-lined baking sheets.
- Bake until edges and bottoms are just starting to turn golden, 8-10 minutes. The cookies will continue to bake outside of the oven. After a couple of minutes, transfer cookies to a wire rack and let cool.
INGREDIENTS FOR COOKIES:
½ cup (1 stick) butter, softened
2 ounces cream cheese, softened
½ cup white granulated sugar
½ cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla
1 ¾ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 ¼ cup finely chopped carrots
½ cup finely chopped walnuts
INGREDIENTS FOR FROSTING:
4 ounces cream cheese, softened
¼ cup butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla
With an electric mixture, beat 1 stick of butter, 2 oz. cream cheese and granulated and brown sugars until smooth. Add egg yolks and vanilla; mix until fully incorporated. Combine the dry ingredients (flour through cinnamon) and gradually add to mixture. Mix until combined. Stir in carrots and walnuts.
Using a small, teaspoon-sized scoop spoon, drop dough onto parchment-lined cookie sheets. Press down slightly on each cookie before baking.
Bake at 350 F for about 10-12 minutes or until bottoms are light golden brown. Transfer cookies to a wire rack and let cool.
To make frosting: Mix the cream cheese, butter, sugar and vanilla with electric mixer until well combined. Spoon about 1 teaspoon of frosting onto the bottom of one cookie and then press against the bottom of another cookie, to create a sandwich, or, in this case, a whoopie pie!
Makes 27 mini whoopie pies. Keep refrigerated until serving.