Maple Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist, fluffy filling and a crunchy maple cookie exterior make these whoopie pies a delight to eat.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 4large eggs
- 60 gpure maple syrup
- 120 gconfectioners' sugar
- 5 gsalt
- 2 gbaking soda
- 120 mlunsweetened almond milk
- 5 mlfood coloring (optional)
- 50 gcrushed pecans (optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿aF). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, granulated sugar, baking soda, and salt.
- 3
In a large bowl, cream together butter and confectioners' sugar. Beat in eggs one at a time.
- 4
Gradually mix in the dry ingredients, followed by almond milk and food coloring (if using).
Tip: Make sure the batter is smooth and even.
- 5
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2cm of space between each cookie.
Tip: Chill the dough for 15 minutes before baking for better results.
- 6
Bake for 12-15 minutes, or until the edges are lightly golden.
- 7
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Make sure the cookies are completely cool before filling and assembling the whoopie pies.
- 8
For the filling, whisk together maple syrup, confectioners' sugar, and 1 tablespoon of unsalted butter until smooth.
Tip: Adjust the sweetness to your liking by adding more maple syrup or confectioners' sugar.
- 9
Spread a dollop of filling onto the bottom of one cookie, then top with another cookie.
Tip: Press the edges of the cookies together gently to seal the whoopie pie.
- 10
Repeat with the remaining cookies and filling.
Tip: Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
- 11
Optional: Dust with crushed pecans for added crunch and flavor.
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