Makin' Whoopie

On Saturday, this happened.

And then this happened.

Everyone trains differently for races.

But when there’s a cookie contest following the race, the extent of my training consists of running to the store for more flour and sugar.

Santa personally requested you leave a plate of these cookies on December 24th.

The real training involves not eating all of them before the big guy arrives.

Peppermint Whoopie Pies will have you running to the kitchen to steal another one of these sweet Christmas treats. Thick peppermint filling is sandwiched between dark chocolate cake cookies to make one delectable whoopie that will keep you on the nice list for years to come. 

Peppermint Whoopie Pies


For the cookies:

1/2 cup non-dairy milk, warmed

1 teaspoon apple cider vinegar

1/4 cup non-dairy margarine, softened

3/4 cup sugar

1/2 teaspoon pure vanilla extract

1 1/4 cup all purpose flour

1/3 cup dutch process cocoa powder

2 tablespoons dark cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons HOT coffee or water

For the peppermint filling:

1/2 cup non-dairy margarine, softened

1/2 cup non-hydrogenated vegetable shortening

2 cups confectioners’ sugar

1 1/2 teaspoons peppermint extract (or to taste)

1-2 tablespoons non-dairy milk

Optional garnish: 6 crushed candy canes

*Tidbit: The secret to getting a good rise from these cookies is letting the batter rest before baking. Mix the batter and then pre-heat the oven for perfectly cake-y cookies.

Mix warmed soy milk and apple cider vinegar. Set aside to curdle.

Cream softened margarine and sugar.

Add warmed soy milk and whisk until sugar is dissolved.

Stir in vanilla extract.

Add flour, cocoa powders, baking powder and salt.

Mix gently until combined and  then stir in HOT coffee.

Stir until batter is smooth.

Pre-heat oven.

Scoop teaspoon sized amount of batter onto cookie sheet for mini whoopie pies or tablespoon sized amount for regular whoopie pies.

Bake for 6-8 minutes or until edges are set.

Remove from oven and allow to cool before filling.

To make filling:

Beat softened margarine and shortening until fluffy.

Add confectioners’ sugar 1/4 cup at a time.

Add vanilla and 1 tablespoon of non-dairy milk.

Add additional non-dairy milk until desired texture.

Spoon filling onto cookie and top with another cookie.

Roll in crushed candy canes, if desired.

Makes about 12 mini whoopie pies.


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