Apple Whoopie Pies Recipe
Apple whoopie pies have taken the dessert world by storm, offering a delightful combination of fluffy cookies and a luscious apple filling. These delectable treats are perfect for any occasion, whether you're craving a sweet snack or looking to impress guests with a unique dessert.
Yield: 12 Whoopie Pies
Calories: 200kcal
Materials
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup peeled and finely chopped apples
For the filling:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ½ cup applesauce
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the chopped apples.
- Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound of batter slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition. Add the applesauce and vanilla extract, and continue beating until the filling is smooth and fluffy.
- Once the cookies have completely cooled, spread a generous amount of filling on the flat side of one cookie, then sandwich it with another cookie.
- Repeat with the remaining cookies and filling until all the whoopie pies are assembled.
- Serve the apple whoopie pies immediately, or store them in an airtight container in the refrigerator until ready to serve. They can be enjoyed chilled or at room temperature.
Notes
- Make Ahead & Freezing Instructions: Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use. The frosting will be quite thick after refrigerating, so beat it with a mixer and add another Tablespoon of apple cider or even milk if needed to thin out. You can prepare the whoopie pie cookie batter, cover it tightly, and refrigerate for up to 1 day. Let it come to room temperature, then bake as directed. You can freeze the baked and filled whoopie pies for up to 3 months. Wrap them individually with plastic wrap and place in a large freezer container. Thaw wrapped whoopie pies overnight in the refrigerator or at room temperature.
- Apple Cider: Use apple cider, not apple juice. The apple cider is reduced down for the cookie batter in step 1. I just use regular apple cider (not reduced) for the filling, though you could reduce down extra for the filling if desired.
- Cinnamon Sugar Topping: I sprinkled cinnamon sugar on each mound of cookie dough before baking. This gave the whoopie pies an extra delicious punch of flavor. Mix 2 Tablespoons of granulated sugar with 1/4 teaspoon of ground cinnamon. Sprinkle a little onto each mound of cookie dough before baking.
- Smaller Whoopie Pies: Measure 1 scant Tablespoon of batter for each cookie to yield about 28 smaller pies. Bake time is about 1 minute less.