Maple Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These maple whoopie pies have become my go to treat whenever I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes of baking, you'll have a batch of soft, pillowy cookies ready to enjoy. I love using pure maple syrup in the filling because it's not only delicious but packed with antioxidants and minerals that make it a smarter sweetener choice than refined sugar. The recipe comes together quickly with simple ingredients you probably already have on hand, making it perfect for busy weeknights or last minute gatherings. Trust me, once you taste the rich maple flavor paired with the buttery cake, you'll be making these again and again.
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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