Peppermint Whoopie Pies

Total Time:
1 hr 30 min
1 hr 20 min
10 min

about 12 whoppie pies

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt, plus a pinch
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/8 to 1/4 teaspoon pure peppermint extract
  • 1 1/4 cups confectioners' sugar
  • 1/4 cup finely crushed candy canes
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.

  • Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

  • Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes.

  • Photograph by Levi Brown

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