Snickerdoodle whoopie pies are a delightful mash-up of two beloved desserts: the classic cinnamon-sugar cookie and the soft, cake-like whoopie pie. These sandwich cookies feature tender, tangy cookies made with cream of tartar, filled with a fluffy vanilla or cinnamon buttercream. They are easier to make than traditional whoopie pies because the cookies are dropped and baked, not piped, and the filling comes together in minutes. The result is a nostalgic, portable treat that’s perfect for bake sales, picnics, or a fun weekend baking project.
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- For rolling: ¼ cup (50 g) granulated sugar mixed with 1 ½ teaspoons ground cinnamon
- For the filling: ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30 ml) milk or heavy cream
- Optional: ½ teaspoon ground cinnamon for the filling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the ¾ cup butter and 1 cup sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides as needed.
- With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; do not overmix. The dough will be soft and slightly sticky.
- In a small shallow bowl, combine the ¼ cup sugar and 1 ½ teaspoons cinnamon. Using a small cookie scoop or spoon, portion the dough into 24 rounded tablespoons (about 1.5 inches / 4 cm in diameter). Roll each ball in the cinnamon-sugar mixture to coat.
- Place the balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake for 10-12 minutes, until the edges are set and the tops are just slightly cracked. The cookies will puff up and then settle slightly as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the filling. In a medium bowl, beat the ½ cup butter until smooth. Gradually add the powdered sugar, beating on low until combined. Add the vanilla and 1 tablespoon of milk (or cream) and beat on medium-high until light and fluffy, about 2 minutes. If the filling is too stiff, add the remaining milk, one teaspoon at a time. If you like, beat in the ½ teaspoon cinnamon.
- Once the cookies are completely cool, match them into pairs of similar size. Spread or pipe about 1 ½ tablespoons of filling onto the flat side of one cookie, then top with the other cookie, pressing gently to sandwich. Repeat with the remaining cookies.
- Serve immediately, or chill for 30 minutes to set the filling for a cleaner cut. These are best enjoyed within a day or two.
Tips
- Don’t overmix the dough: Overmixing develops gluten, which can make the cookies tough instead of tender. Mix just until the flour disappears.
- Use room-temperature ingredients: Butter, egg, and buttermilk should be at room temperature so they cream together smoothly and create a uniform batter. Cold ingredients can cause the dough to curdle.
- Chill the dough if it’s too sticky: If the dough is too sticky to roll into balls, refrigerate it for 20-30 minutes. This makes it easier to handle and prevents the cookies from spreading too much.
- Make ahead: You can bake the cookies and make the filling a day ahead. Store them separately in the refrigerator, then assemble the whoopie pies just before serving.
Serving Suggestions
These snickerdoodle whoopie pies are wonderful on their own with a glass of cold milk or a warm cup of coffee. For a dessert platter, arrange them on a tiered stand with other cookies and bars. They also make a fun addition to a birthday party or bake sale. If you want to gild the lily, dust the tops with a little extra cinnamon sugar just before serving.
Variations
- Chocolate Snickerdoodle: Replace ¼ cup (30 g) of the flour with ¼ cup (25 g) unsweetened cocoa powder. Proceed as directed.
- Maple Cream Filling: Substitute the vanilla extract in the filling with 1 teaspoon maple extract, and use brown sugar instead of granulated in the cookie dough for a deeper flavor.
- Spiced Filling: Add ½ teaspoon of pumpkin pie spice or apple pie spice to the filling along with the cinnamon.
- Lemon Snickerdoodle: Add 1 tablespoon of lemon zest to the cookie dough and use lemon extract instead of vanilla in the filling for a bright, citrusy twist.
Storage and Reheating
Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. They actually taste great cold, but if you prefer them at room temperature, let them sit out for 15-20 minutes before serving. You can also freeze the unfilled cookies for up to 3 months; thaw them at room temperature, then fill and serve. The filling can also be frozen separately in an airtight container for up to 2 months; thaw in the refrigerator and re-whip before using.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, this recipe is designed with all-purpose flour. If you want a lighter, more delicate crumb, you can substitute 1 cup (125 g) of cake flour for 1 cup of the all-purpose flour, but the texture will be slightly different.
What does cream of tartar do in this recipe? Cream of tartar is an acid that reacts with the baking soda to produce carbon dioxide, which helps the cookies rise. It also gives snickerdoodles their characteristic tangy flavor and chewy texture. There’s no direct substitute, but you can use 2 teaspoons of lemon juice or white vinegar mixed with 1 cup of milk to make a sour milk substitute, though the flavor will change.
Why did my cookies spread too much? If your cookies spread too much, it could be because the butter was too soft, the dough was too warm, or you didn’t use enough flour. Make sure your butter is softened but not melted, and chill the dough if it feels too soft. Also, measure your flour correctly by spooning it into the measuring cup and leveling it off.
Can I make these without buttermilk? Yes. To make a buttermilk substitute, add 1 ½ teaspoons of lemon juice or white vinegar to a ½ cup measuring cup, then fill the rest with milk. Let it sit for 5 minutes before using.
How do I get perfectly round whoopie pies? Using a cookie scoop ensures uniform size and roundness. If you want perfectly smooth edges, you can gently shape the baked cookies while they are still warm using a round cookie cutter slightly larger than the cookie.
Can I use a cream cheese filling instead? Absolutely. For a tangier, richer filling, beat 4 oz (113 g) of softened cream cheese with 2 tablespoons of butter, then add 1 ½ cups (180 g) of powdered sugar and 1 teaspoon of vanilla. This is a delicious alternative.
Related
- Bagel Kitchen Grand Rapids: A Complete Recipe Guide
- Salmon Rillettes Thomas Keller Style Recipe
- Navajo Taco Ingredients: What You Need for Authentic Frybread
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).