Classic Pennsylvania Dutch Whoopie Pies
This delightful recipe for Pennsylvania Dutch Whoopie Pies has been cherished in my family for generations! Reminiscing about the sweet, chocolatey aroma wafting from Gramma's kitchen fills my heart with nostalgia. These whoopie pies consist of soft chocolate cookies sandwiching a fluffy cream filling, making them an irresistible treat that's perfect for any gathering, from church bake sales to festive parties. With this recipe yielding between 50 to 75 cookies, there's plenty to share and enjoy!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Sugar
2 cups (Granulated)
Shortening
1 cup (Softened)
Eggs
2 (Large)
Flour
4 cups (All-purpose)
Baking Cocoa
1 cup (Unsweetened)
Vanilla Extract
2 teaspoons (Pure)
Salt
1 teaspoon
Milk
1 cup (Add 1 teaspoon white vinegar)
Baking Soda
2 teaspoons
Hot Water
1 cup (Boiled)
Egg Whites
2 (Beaten)
Milk
4 tablespoons
Vanilla Extract
2 teaspoons (Pure)
Powdered Sugar
4 cups (10x sugar)
Shortening
1 cup (Softened)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk (which has been mixed with vinegar). Mix until just combined.
4
Dissolve the baking soda in the hot water, then stir into the batter until fully combined.
5
Using a cookie scoop or spoon, drop heaping tablespoons of the batter onto greased or parchment-lined baking sheets, leaving space between each cookie.
6
Bake in the preheated oven for 8-10 minutes, until the cookies are puffy and spring back when lightly pressed.
7
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
8
While the cookies cool, prepare the cream filling. In a medium bowl, mix together the beaten egg whites, vanilla, milk, and 2 cups of powdered sugar until smooth.
9
Gradually beat in the shortening and the remaining powdered sugar until the filling is fluffy and creamy.
10
To assemble the whoopie pies, spread a generous dab of cream filling onto the flat side of one cooled cookie. Top with another cookie to create a sandwich.
11
Repeat until all cookies are filled. Enjoy your delectable whoopie pies!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Pennsylvania Dutch Whoopie Pies?
They are a traditional dessert consisting of two soft, chocolatey cookies sandwiching a fluffy and creamy white filling.
How many whoopie pies does this recipe make?
This recipe is quite generous, yielding between 50 to 75 cookies depending on the size of your scoops.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C) for baking the chocolate cookies.
How long should I bake the cookies?
Bake the cookies for 8-10 minutes until they are puffy and spring back when lightly touched.
What are the first steps in making the cookie batter?
Begin by creaming together 2 cups of sugar and 1 cup of softened shortening until the mixture is light and fluffy.
How are the eggs added to the cookie dough?
Add 2 large eggs one at a time to the creamed mixture, ensuring you mix well after each addition.
What dry ingredients need to be sifted together?
You should sift together 4 cups of all-purpose flour, 1 cup of unsweetened baking cocoa, and 1 teaspoon of salt.
How do I prepare the milk for the batter?
Mix 1 cup of milk with 1 teaspoon of white vinegar before gradually adding it to the creamed mixture.
How is the baking soda incorporated?
Dissolve 2 teaspoons of baking soda in 1 cup of hot boiled water, then stir it into the batter until fully combined.
How should I portion the batter onto the baking sheets?
Use a cookie scoop or a spoon to drop heaping tablespoons of batter onto greased or parchment-lined baking sheets.
Do I need to grease the baking sheets?
Yes, you should use either greased baking sheets or line them with parchment paper to prevent sticking.
How do I know when the cookies are finished baking?
The cookies are done when they appear puffy and the surface springs back when you press it lightly with your finger.
What is the cooling process for the cookies?
Let the cookies rest on the baking sheets for a few minutes after removal from the oven, then transfer them to wire racks to cool completely.
What ingredients are used in the whoopie pie filling?
The filling is made from beaten egg whites, vanilla extract, milk, powdered sugar, and softened shortening.
How do I start making the cream filling?
In a medium bowl, mix together 2 beaten egg whites, 2 teaspoons of vanilla, 4 tablespoons of milk, and 2 cups of powdered sugar until smooth.
How do I achieve a fluffy consistency for the filling?
Gradually beat in 1 cup of softened shortening and the remaining 2 cups of powdered sugar until the mixture is fluffy and creamy.
How much powdered sugar is required for the filling?
The recipe calls for a total of 4 cups of powdered sugar (also known as 10x sugar) for the filling.
How do I assemble the final whoopie pies?
Spread a generous dab of the cream filling onto the flat side of one cooled cookie, then top it with another cookie to make a sandwich.
What kind of cocoa should be used?
The recipe specifies using 1 cup of unsweetened baking cocoa for the chocolate cookies.
Can I use butter instead of shortening?
The traditional recipe uses shortening for both the cookies and the filling to achieve the specific Pennsylvania Dutch texture and stability.
Is the vanilla extract used in both the cookies and the filling?
Yes, 2 teaspoons are used in the cookie batter and another 2 teaspoons are used in the cream filling.
What type of flour is recommended?
The recipe calls for 4 cups of all-purpose flour for the cookie component.
What makes the cookies soft?
The combination of shortening, the milk/vinegar mixture, and the baking soda dissolved in hot water creates the signature soft texture.
Are these suitable for bake sales?
Absolutely! They are a classic choice for church bake sales and festive parties because they yield a large batch and are easy to handle.
What is the origin of this recipe?
This is a classic Pennsylvania Dutch family recipe that has been cherished for generations.
How much salt is in the recipe?
The recipe uses 1 teaspoon of salt, which is sifted in with the other dry ingredients.
How many egg whites are needed for the filling?
You will need 2 egg whites, which should be beaten before being mixed into the filling.
What happens if I don't let the cookies cool before filling?
If the cookies are warm, the cream filling (which contains shortening and sugar) will melt and lose its fluffy structure.
Is the water used to dissolve baking soda cold or hot?
You must use 1 cup of hot, boiled water to properly dissolve the baking soda.
What is the best way to store these whoopie pies?
While not explicitly in the instructions, they are best stored in an airtight container to keep the soft cookies from drying out.