Sugar Cookie Whoopie Pies
Servings: 13 pies
Ingredients
for the cookie dough
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- pinch kosher salt
- 1 1/4 cup sugar
- 2 sticks unsalted butter, brought to room temperature
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 3/4 cups whole milk
for the icing
- 1 stick unsalted butter, brought to room temperature
- 2 ounces cream cheese, softened
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups powder sugar
- 1/4 teaspoon cream of tartar
- pinch kosher salt
Instructions
- for the sugar cookie
- Heat the oven to 350 degrees
- In a food processor, combine the flour, baking powder, cream of tartar and salt. Pulse the mixture for about 30 seconds. Set aside.
- In a stand-mixer (or with a handheld electric mixer), using the paddle attachment, cream the sugar and butter for 3 to 4 minutes.
- Add one egg at a time to the creamed butter.
- Slowly add the flour mixture to the butter and eggs, about 1/4 cup at a time.
- Once the mixture is well combined, slowly add the milk and vanilla extract.
- Drop the mixture using an ice cream scoop onto a parchment lined baking sheet, leaving 2-3 inches between cookies.
- Bake for 22 to 23 minutes at 350 degrees.
- Remove from the oven and place on a cooling rack.
- Let cool completely.
- Add icing to one side of a cookie, add sprinkles (if desired) and top with a second cookie.
- for the icing
- In a stand mixer (or with a handheld electric mixer), using the paddle attachment, cream the butter and cream cheese for 2 to 3 minutes.
- Slowly add the corn syrup and vanilla extract. Continue to mix for another 3 minutes.
- Add the sugar, salt and cream of tartar. Mix until combined.
- Place the icing in an airtight container in the fridge. Remove from the fridge and let sit at room temperature for an hour before spreading the icing onto cookies.
