WHOOPIE PIES - the REAL Deal - Lancaster Co. Recipe

"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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by desireey photo by desireey
photo by Kristine at Food.com photo by Kristine at Food.com
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
24 pies




  • Cream shortening, sugar and eggs.
  • Add vanilla.
  • Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
  • Drop onto greased (or sprayed) cookie sheets.
  • Bake@ 350 for 8 minutes.
  • Cool completely, then place one cookie upside down and coat with filling.
  • Top with another cookie.
  • Wrap in plastic wrap. Serve anytime! These also freeze really well!
  • FILLING: Beat egg whites until stiff (if you're using whites).
  • Add vanilla, flour and milk & beat well.
  • Add shortening and sugar.
  • Whip on high speed for 3-5 minutes.

Questions & Replies

  1. The recipe says you can use dried egg whites. Do you follow the recipe as written or does additional liquid need to be added? I’ve never cooked with or bought the dried eggs, so I know nothing about them. Thank you , judy
  2. Recipe says oil as ingredient but from reading post, is it oil or shortening?
  3. How much batter per each cookie???


  1. 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!
  2. 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.
  3. Great! Cannot believe how much of a ringer for the real deal they are. I used canola oil and it worked great. I found that the batter thickened as it sat and the last few I baked had much greater height to each cookie. I will probably let batter sit for at least 1/2 hour to 1 hour prior to baking next time. That may be different if using shortening for batter, I'm not sure. Thanks for a great recipe!
  4. 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.
  5. These were pretty great! I was a little disappointed in how flat they were at first. I like them more puffy, so I added about 3/4 cup more flour and 1 teaspoon of baking powder. Then I added about 1/4 cup of cocoa and 1/4 cup of brown sugar to counteract the flour taste. I also used shortening instead of oil in the cookies. They came out perfectly delicious and were nice and plump after that! I really enjoyed the filling as well. I had whoopie pies all of the time growing up next door to the amish and this recipe has been the closest in taste that I have found so far! Thanks for the recipe! It's a keeper for sure!!! Yum!


  1. Just made these and they came out great. I used special dark coca powder, cake flower and butter flavor crisco for the cookies. Came out yummy. For the filling I used another reviewers suggestion and used whipping cream instead of egg whites. Best filling ever.
  2. I can truly only comment on the first part of the recipe, because I used a different filling. I must admit I was skeptical about brown sugar instead of white sugar in the ingredients, but I decided to go for it. My only confusion was the recipe calls for oil, then says to cream the shortening with sugar and eggs. I actually decided to use half shortening and half real butter. The taste is phenominal, it is truly dead on. But for the puffiness, next time I will use only shortening and hopefully they will rise perfectly. Thanks for sharing the REAL PA recipe with us!


Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!
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