Apple Pie Whoopie Pies
These bite-size whoopie pies deliver all the flavor of apple pie and ice cream—no fork required. Each mini marvel consists of two cinnamon and applesauce cookies joined by a decadent cream-cheese filling, which can be made up to 1 day in advance. Store the finished cookies in the fridge, as they're best served chilled.
- Yield: Makes 34 pies
Photography: Paul BARBERA
Apple Pie Whoopie Cookies
- 3 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 24 ounces unsweetened applesauce, simmered until reduced to 2 1/3 cups, about 17 minutes, stirring frequently, cooled completely
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugars
- 4 tablespoons butter, softened
- 1/4 cup sour cream
- 6 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
Cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon; set aside. In another large bowl, cream together brown sugar and oil until well combined. Add applesauce and whisk until combined. Add eggs and vanilla; whisk until well combined. Sprinkle flour mixture over apple mixture and whisk until fully incorporated.
Using a 1 1/2-inch scoop with a release mechanism or a piping bag, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Filling: Sift confectioners' sugar into medium bowl; set aside. In bowl of electric mixer fitted with paddle attachment, beat butter until smooth. Add sour cream and cream cheese and beat until well combined. Add confectioners' sugar and vanilla and beat until smooth. Cover and refrigerate until thick enough to pipe.
Assemble: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe filling on the flat sides of half of the cookies. Sandwich with remaining cookies, keeping flat sides down. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving, or up to 3 days.