The Jolliest Holiday Whoopie Pies Recipe for Sweet Celebrations

Decadent holiday whoopie pies burst with festive cheer and nostalgia.

These classic treats blend soft, cake-like cookies with creamy, dreamy filling.

Bakers adore how holiday whoopie pies bring smiles to everyone’s faces during seasonal gatherings.

Rich chocolate and smooth marshmallow create a delightful combination that melts in your mouth.

Each bite transports you to cozy winter moments filled with warmth and joy.

The delicate balance of textures makes these whoopie pies an irresistible dessert for any celebration.

Whip up a batch and watch as friends and family eagerly devour these sweet, festive delights.

What Makes Holiday Whoopie Pies So Fun

• These whoopie pies bring festive magic to your kitchen with their peppermint twist and chocolate goodness.
• Simple ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to seasoned pros.
• Kids will love helping crush candy canes and assembling these delightful treats, turning baking into a playful holiday activity.
• Perfect for holiday parties, cookie exchanges, or cozy gatherings, these whoopie pies offer a delicious blend of chocolate and peppermint that everyone will adore.

Holiday Whoopie Pie Ingredient List

• Flour: A key component that provides structure to the whoopie pie cookies.
• Cocoa Powder: Gives the cookies their rich chocolate flavor and dark color.
• Butter: Adds richness and helps create a tender texture in both cookies and filling.
• Brown Sugar: Provides moisture and a deep, caramel-like sweetness to the cookies.

• Egg: Helps bind the ingredients and adds richness to the cookie batter.
• Vanilla Extract: Enhances the overall flavor profile of the cookies.
• Buttermilk: Adds moisture and helps create a tender, soft cookie texture.

• Marshmallow Creme, Powdered Sugar: Creates a smooth, sweet filling for the whoopie pies.
• Candy Canes, Extracts, Salt: Provide additional flavor and decorative elements to the dessert.

• Baking Soda: Helps the cookies rise and creates a light, soft texture.
• Parchment Paper, Silicone Mats: Ensures easy baking and prevents sticking.

Equipment for Holiday Whoopie Pies

• Electric mixer: Essential for creaming butter, beating batter, and preparing filling smoothly.
• Baking sheets: Crucial for baking whoopie pie cookies evenly.
• Parchment paper or silicone mats: Prevents cookies from sticking and ensures easy cleanup.
• Whisk: Perfect for mixing dry ingredients thoroughly.
• Measuring cups and spoons: Helps accurately measure ingredients.
• Spatula: Great for scraping batter and spreading filling between cookies.
• Cooling rack: Allows cookies to cool without getting soggy.
• Small bowl: Useful for mixing fillings and coatings.

Simple Steps for Whoopie Pie Baking

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F.

Grab your baking sheets and cover them with parchment paper or silicone mats to prevent any sticky situations.

Step 2: Create the Dry Powder

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Make sure everything is mixed thoroughly with no lumpy surprises.

Step 3: Whip Up the Cookie Dough

In a separate bowl, cream together butter and brown sugar until they become light and fluffy.

Crack in an egg and splash of vanilla, mixing until smooth.

Slowly add your dry mixture and buttermilk, alternating between the two to create a perfect batter.

Step 4: Bake Delightful Cookies

Scoop small dollops of batter onto your prepared sheets.

Pop them in the oven and bake for about 10 minutes.

They’re ready when the centers bounce back when gently touched.

Step 5: Craft the Magical Filling

Beat butter and sugar until they become a dreamy cloud.

Add in vanilla and peppermint extracts with a pinch of salt.

Fold in marshmallow creme until everything is beautifully combined.

Chill the mixture in the refrigerator for half an hour to set.

Step 6: Assemble Holiday Treats

Take your cooled cookies and spread the filling between two like little sandwich clouds.

Roll the edges in crushed candy canes for a festive crunch and sparkle.

Tips for Fluffy Holiday Whoopie Pies

• Use parchment paper or silicone baking mats to ensure easy cookie removal and prevent burning.
• Use a small cookie scoop or tablespoon to create uniform whoopie pies with consistent baking time.
• Refrigerate filling for 30 minutes to help it firm up, making spreading between cookies easier and neater.
• Gently crush peppermint candy canes in a sealed plastic bag to create festive edges without creating large, sharp pieces.
• Bring butter, egg, and buttermilk to room temperature for smoother batter and better ingredient integration.

Ideas for Different Holiday Whoopie Pies

• Gluten-Free Holiday Whoopie Pies: Replace wheat flour with gluten-free flour blend and ensure all ingredients are certified gluten-free for celiac-friendly treats.
• Vegan Winter Delight: Swap butter with coconut oil, use egg replacer, choose plant-based buttermilk, and substitute marshmallow creme with vegan marshmallow spread.
• Chocolate Mint Alternative: Replace candy canes with crushed dark chocolate mint candies for a rich, sophisticated flavor profile.
• Low-Sugar Edition: Use sugar substitute like stevia or monk fruit sweetener, reduce overall sugar content, and select dark cocoa powder for intense chocolate taste.

Presenting Holiday Whoopie Pies at Parties

• Festive Candy Cane Crunch: Sprinkle extra crushed candy canes around the edges for a beautiful, sparkling holiday presentation that adds delightful peppermint crunch.
• Sweet Gifting Delight: Package these whoopie pies in clear cellophane bags tied with festive ribbons, perfect for holiday gift-giving or cookie exchange parties.
• Dessert Platter Magic: Arrange whoopie pies on a decorative holiday platter with pine sprigs and silver ornaments for a stunning seasonal dessert centerpiece.
• Chocolate Mint Pairing: Serve alongside hot cocoa or peppermint mocha for a complementary flavor experience that enhances the whoopie pies' mint and chocolate notes.

Holiday Whoopie Pie Storage Instructions

• Store whoopie pies in an airtight container between layers of parchment paper for up to 3 days. Keep in the coldest part of your refrigerator to maintain freshness.
• Wrap individual whoopie pies tightly in plastic wrap, then place in freezer-safe bags. Freeze for up to 2 months without losing flavor or texture.
• Keep assembled whoopie pies at cool room temperature for 4-6 hours if serving the same day. Avoid direct sunlight or warm areas.
• Warm chilled whoopie pies for 10-15 seconds in microwave. Let sit for a minute before serving to prevent filling from becoming too hot.

FAQs

• Are these whoopie pies difficult to make?

These whoopie pies are surprisingly easy to prepare. The recipe uses simple ingredients and straightforward mixing techniques that even beginner bakers can successfully complete.

• Can I make these whoopie pies ahead of time?

Yes, you can make the cookies and filling in advance. The cookies can be stored in an airtight container for 2-3 days, and the filling can be refrigerated for up to a week before assembling.

• What gives these whoopie pies their holiday flavor?

The crushed candy canes rolled on the edges provide a festive peppermint touch, while the cocoa powder creates a rich chocolate base that screams holiday indulgence.

Holiday Whoopie Pies Recipe

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4.6 from 14 reviews

• Total Time: 57 minutes
• Yield: 12 1x

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Description

Festive holiday whoopie pies combine classic American dessert charm with seasonal spices and rich cream filling. Chocolate cake-like cookies sandwich velvety peppermint frosting for a delightful winter treat you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 cup buttermilk
• 1 large egg
• 1 cup packed brown sugar
• 1/2 cup unsalted butter

Dry Ingredients:

• 1 teaspoon baking soda
• 3/4 teaspoon salt

Filling and Garnish Ingredients:

• 3/4 cup unsalted butter
• 1 1/4 cups confectioners’ sugar
• 2 1/2 cups marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/8 teaspoon salt
• Crushed candy canes

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Instructions

1. Preheat the oven to 350°F and prepare baking sheets by lining them with parchment paper or silicone mats.
2. Combine dry ingredients by whisking flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly blended.
3. Create the cookie batter by creaming butter and brown sugar until light and fluffy, then incorporate egg and vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk to achieve a smooth consistency.
4. Drop small dollops of batter (about 2 teaspoons each) onto prepared baking sheets, spacing them evenly. Bake for 10-12 minutes until cookie centers are springy and edges are set.
5. Prepare the filling by whipping butter and sugar until creamy. Blend in vanilla and peppermint extracts, then fold in marshmallow creme. Chill the mixture in the refrigerator for 30 minutes to firm up.
6. Assemble whoopie pies by spreading a generous layer of filling between two cooled cookies, creating sandwich-like treats.
7. Finish by gently rolling the edges of the filled whoopie pies in crushed candy canes for a festive holiday touch and added crunch.

Notes

• Chill the marshmallow filling for at least 30 minutes to achieve a firmer, easier-to-spread consistency that won’t ooze out of the whoopie pies.
• Use room temperature ingredients like butter and egg to ensure smoother batter and more even cookie texture.
• Crush candy canes finely for a more even coating and to prevent large, sharp pieces that might make eating challenging.
• For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free flour blend and ensure all other ingredients are gluten-free.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270
• Sugar: 22 g
• Sodium: 130 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg