Vanilla Whoopie Pies

This vanilla version of whoopie pies is a little more delicate than the chocolate version, but no less wonderful. Adding the seeds and pulp from the inside of a vanilla bean intensifies the flavor and adds a nice visual effect.

Serves: 9Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 9

Ingredients

  • 1 cup whole milk
  • 4¼ cups all-purpose flour, divided
  • 3 cups sugar, divided
  • 2 tsp. vanilla extract, divided
  • 1 cup unsalted butter, divided
  • 1 cup vegetable shortening, divided
  • 3 large eggs
  • 2 split vanilla beans
  • 2 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. cream of tartar
  • 1 tsp. cider vinegar
  • 1 cup buttermilk
  • ¼ cup half-and-half

Directions

  • Mix milk and ¼ cup flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes.
  • Beat 1 cup sugar, 1 teaspoon vanilla, ½ cup butter, and ½ cup shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
  • Preheat oven to 350°F. Lightly grease 2 large baking sheets.
  • Cream 2 cups sugar, ½ cup butter, and ½ cup shortening together until fluffy. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Scrape vanilla bean pulp into creamed mixture. Combine 4 cups flour, baking soda, baking powder, and cream of tartar; set aside.
  • Combine vinegar, buttermilk, and half-and-half. Add to creamed mixture, alternating with flour mixture. Begin and end with flour mixture.
  • Drop by rounded tablespoons onto prepared baking sheets. Bake 10–12 minutes. Cool thoroughly.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Recipe Information

Serves: 9

Ingredients

  • 1 cup whole milk
  • 4¼ cups all-purpose flour, divided
  • 3 cups sugar, divided
  • 2 tsp. vanilla extract, divided
  • 1 cup unsalted butter, divided
  • 1 cup vegetable shortening, divided
  • 3 large eggs
  • 2 split vanilla beans
  • 2 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. cream of tartar
  • 1 tsp. cider vinegar
  • 1 cup buttermilk
  • ¼ cup half-and-half

Directions

  • Mix milk and ¼ cup flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes.
  • Beat 1 cup sugar, 1 teaspoon vanilla, ½ cup butter, and ½ cup shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
  • Preheat oven to 350°F. Lightly grease 2 large baking sheets.
  • Cream 2 cups sugar, ½ cup butter, and ½ cup shortening together until fluffy. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Scrape vanilla bean pulp into creamed mixture. Combine 4 cups flour, baking soda, baking powder, and cream of tartar; set aside.
  • Combine vinegar, buttermilk, and half-and-half. Add to creamed mixture, alternating with flour mixture. Begin and end with flour mixture.
  • Drop by rounded tablespoons onto prepared baking sheets. Bake 10–12 minutes. Cool thoroughly.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Nutrition Information

Nutrition Information
Amount per serving
Calories790
Total Fat45g
Saturated Fat20g
Cholesterol120mg
Sodium540mg
Total Carbohydrate93g
Dietary Fiber1g
Sugars53g
Protein10g