These delicious Amish-style sugar cookie whoopie pies (also called gobs) are ideal for decorating with colored frosting, crushed candy canes, or festive sprinkles for the holidays. The sugar cookie bases come from traditional Amish recipes and bake up soft and cake-like—perfect for sandwiching with fluffy frosting. For filling I prefer a light Amish whoopie pie frosting, but you can substitute a classic buttercream if you like a sweeter filling. Color the frosting red and green for a holiday look, or keep it white for a simple presentation.
Follow along for more Amish and Mennonite recipes and please rate the recipe in the comments below if you try it.
Amish Sugar Cookie Whoopie Pies (Holiday Version)
marilynpeight
40 mins
10 mins
Dessert
Amish
18
Equipment
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baking sheets
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mixing bowl
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whisk
-
hand mixer
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piping bag and tips
Ingredients
- 1/2 cup softened butter
- 1/2 cup vegetable shortening (Crisco)
- 1 1/2 cups brown sugar
- 3/4 cup granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 1 teaspoon vanilla or almond extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 1/2 cups all-purpose flour
Toppings and Filling:
- Amish whoopie pie frosting or buttercream
- red and/or green food coloring
- brown sugar (optional, for topping)
- 6 crushed candy canes (regular size)
- Christmas sprinkles (optional)
Instructions
Preheat oven to 350°F.
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Cream the softened butter, shortening, brown sugar, and granulated sugar until smooth. Add the room-temperature eggs, buttermilk, and vanilla or almond extract. Whisk or mix with a hand mixer until the wet ingredients are well combined.
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Stir in the baking soda, baking powder, and flour until the batter is smooth and no lumps remain. The final texture should be between a light cake batter and a fluffy cookie dough.
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Drop the dough by tablespoon or use an ice cream scoop onto parchment-lined baking sheets, spacing cookies several inches apart. If desired, sprinkle the tops with brown sugar or press holiday sprinkles onto each dough mound before baking so they adhere.
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Bake in the preheated oven for 10–12 minutes, until centers are set and edges are lightly browned. Allow cookies to cool completely. Pipe or spread frosting onto one cookie, sandwich with another, and press crushed candy cane or sprinkles around the frosted edge as desired.
Notes
Amish, Whoopie pie, Christmas, Sugar cookie
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Equipment needed for these Holiday Amish Sugar Cookie Whoopie Pies
- Cookie sheets — a good quality baking sheet helps ensure an even bake and consistent results.
- Mixing bowl — stainless steel or glass mixing bowls work best for sturdy mixing.
- Whisk — a large wire whisk helps incorporate the batter evenly.
- Piping bags and tips — optional, but they make filling the whoopie pies neater and faster; a 2D tip gives a pretty edge.
Storage: Wrap whoopie pies individually and place them in an airtight container for up to a week. For longer storage, freeze them for several months; thaw in the refrigerator before serving.
My favorite filling is the light Amish whoopie pie frosting, which is less sweet and very fluffy. If you prefer quicker preparation or a sweeter filling, a classic buttercream works well — you may want to double the buttercream recipe to have enough for the full batch. To color frosting, add a few drops of food coloring until the desired shade is reached. Crushed candy cane and sprinkles add festive texture and appearance but are optional.
Step 1: Cream the butter, shortening, and sugars until smooth. Add the eggs and beat until fluffy, then add buttermilk and extract and mix until combined.
Use slightly softened salted sweet cream butter if possible—soft enough to cream into the sugars but not so soft that the cookies spread excessively during baking.
Step 2: Add the dry ingredients and mix until the batter reaches a texture between cake batter and fluffy cookie dough.
Step 3: Scoop the dough with an ice cream scoop or drop by tablespoon onto baking sheets, leaving several inches between cookies because they will spread slightly. You can chill the dough for an hour or two for a slightly firmer, fluffier cookie, especially at high altitudes, but chilling is optional.
Step 4: Cool the cookies completely, then frost and decorate as you like. Sandwich two cookies together with the frosting and press crushed candy cane or sprinkles around the edges for a festive finish.
These whoopie pies pair a mild, soft sugar cookie with a fluffy filling and, if used, a crunchy peppermint edge. They make a festive and crowd-pleasing holiday treat.
If you make these, feel free to share your photos on Instagram and tag thismom.cooks.
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