Whoopie Pies

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

  • Yield: Makes 2 dozen sandwiches

Source: Martha Stewart Living Television, September 1999

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • Seven-Minute Frosting

Directions

  1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

  2. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

  3. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Cook's Notes

These can be made a day ahead and stored in an airtight container for up to 3 days. But they are best served same day.

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