Mini Snickerdoodle Whoopie Pies
These delightfully sweet sandwiches mimic the flavors of the cinnamon-scented sugar cookie we all know and love, but offer the cake-like texture and pillow-y filling of our favorite whoopie pies. We've added Vietnamese cinnamon and cinnamon chips to the cookies/cakes, and vanilla-butternut flavor to the filling to really up the taste of every bite.
- 1/2 cup vegetable shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 2/3 cup cinnamon mini chips, optional
- 3 tablespoons Cinnamon-Sugar Plus or cinnamon-sugar, for topping
- 3 tablespoons meringue powder
- 1/3 cup water
- 2 cups confectioners' sugar
- 1/4 teaspoon vanilla-butternut flavor*
- 3/4 cup soft unsalted butter
- Substitute 1 teaspoon of vanilla extract for the vanilla-butternut flavor in the filling, if desired.
Adapted from kingarthurflour.com
1) Preheat the oven to 350°F. Grease two baking sheets, or line them with parchment.
2) To make the cookies: Beat together the shortening, sugar, egg, and vanilla.
3) Combine the dry ingredients. Mix into the shortening mixture alternately with the milk, stirring until well combined. Stir in the cinnamon chips.
4) Drop the batter by heaping teaspoonfuls onto the pans.
5) Bake the cookies for 10 to 13 minutes, until firm to the touch. Cool for 5 minutes, then roll their tops in the cinnamon-sugar.
6) To make the filling: Beat the meringue powder and water until foamy.
7) Beat in the sugar and flavor until blended.
8) Add the butter, beating until fluffy.
9) Working with completely cool cookies, spread a heaping teaspoonful of filling on the flat side of half the cookies. Top with the remaining cookies, flat side towards the filling.
Yield: about 45 whoopie pies.