WHOOPIE PIES - the REAL Deal - Lancaster Co. Recipe

Total Time
Prep 30 mins
Cook 8 mins

MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.

Ingredients Nutrition


  1. Cream shortening, sugar and eggs.
  2. Add vanilla.
  3. Add milk alternately with dry ingredients and mix well.
  4. Drop onto cookie sheets.
  5. Bake@ 350 for 8 minutes.
  6. Cool completely, then place one cookie upside down and coat with filling.
  7. Top with another cookie.
  8. Wrap in plastic wrap.
  9. These freeze really well!
  10. FILLING: Beat egg whites until stiff (if you're using whites).
  11. Add vanilla, flour and milk.
  12. Beat well.
  13. Add shortening and sugar.
  14. Whip on high speed for 3-5 minutes.
Most Helpful

I added an extra cup of flour as the dough was very thin and I was afraid I would have frisbee sized cookies. I used a cup of marshmallow cream in lieu of the egg whites in the filling. I also recommend letting the dough sit for about 30 minutes before baking as it makes cookies "puffier." I love this recipe!

msdancingbear January 31, 2010

These are the REAL Amish whoopie. Maybe Maine whoopies have the light marshmallow filling and cake-like cookie. Not these. My mother has been searching to replicate the Amish whoopies from the Syracuse, NY Farmer's Market for years now and tomorrow she will be receiving a "tower of whoopie" for her birthday cake thanks to this recipe of perfection. Dense filling and dark, almost shiny "cookie" are the markers of the great Amish whoopie.

cupcakequeenie November 02, 2009

These were really good. I used a heap of dough on a big table spoon and they came out pretty big. My cookies were less flat and more plump on a dark, cool cookie sheet. They took 10 minutes in my oven, I used the toothpick test. For the cookie I used half shortening, half oil. I would probably try half butter half shortening next time to see if they puff more. For the cream I used a big dollop of whipping cream instead of the egg, and once it was chilled I piped it from a zip bag with the corner snipped. I kept the finished product wrapped individually in the fridge.

MoreWithLessMom July 19, 2011