Twelve Days of Christmas Cookies - Day 4

Whoopie Pies are so popular and you can make them festive to match the season just by adding some crushed candy canes to the marshmallow filling. They are then transformed into a Christmas cookie before your eyes. The magic of Christmas, a Peppermint Whoopie Pie! The filling is dyed pink or green to match the color of the candy canes and the crunch as another layer of delight.

Peppermint Whoopie Pies

Cookie:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup buttermilk

1/2 cup lukewarm strong coffee or 1/2 cup lukewarm water

Marshmallow Filling:

1 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce jar of marshmallow creme or fluff

2 cups confectioners’ sugar (icing or powdered sugar), sifted

6-8 drops of red/green liquid food coloring

3/4 cup crushed candy canes red/green

For Peppermint Whoopie Pies: Preheat oven to 375 degrees and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract, food color and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners’ sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes. Roll edges in crushed candy canes for extra color.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 15 sandwich cookies.