Strawberry Cream Cookie Whoopie Pie

A cookie whoopie pie is changing up the standard chocolate cake whoopie pie with a Strawberry Cream Vanilla Sugar Cookie to create an indulgent dessert!

Strawberry Cream Vanilla Sugar Cookie Whoopie Pie

May is National Strawberry Month — also known as one of my favorite times of the year. According to the USDA, Americans consume 3.4 lbs. of fresh strawberries, plus an additional 1.8 lbs. of the delicious red berries. Personally, I think I could easily double that!

Original Whoopie Pies are two chocolate cakes or cookies, filled with a fluffy layer of cream. Traditional whoopie pie recipes are two round chocolate cakes in cookie form. A classic treat is hard to beat; but when the inspiration strikes, I like to add my own personal touch to a recipe.

I’ve never been great at making the roll and cut sugar cookies so I decided to try a mix that you could roll into a ball, run through some sugar, and drop on a cookie sheet. My favorite sheet to use is USA Pan’s Half Sheet because of the corrugated surface that facilitates air flow for quick release and evenly-baked goods.

Another trick I have learned over the years to create the perfect cookie whoopie pie is to use silicone baking mats. These eliminate the need for parchment paper and cooking spray. They help give my cookies the firm base they need without creating overly-hard bottoms. The sheets are easy to clean and keep food from cooking onto your pans. To store, I roll the mats up, hold with a rubber band, and store in a drawer beside my foil, clear wrap, etc.

Cookie Whoopie Pie Filling Ideas:

If you’re not a fan of strawberries, there are numerous options for filling your pies. Check out a few of our ideas:

• Marshmallow Fluff
• Buttercream – Chocolate, Vanilla, Strawberry, Blueberry, Lemon, Peanut Butter, Mocha, Caramel, Nutella, Raspberry, Coconut — the possibilities are practically endless!
• Cream Cheese Frosting

Ingredients You’ll Need to Make a Strawberry Cream Cookie Whoopie Pie:

1 cup granulated sugar, separated
½ cup unsalted butter, melted and cooled
¼ cup dark brown sugar, tightly packed
2 teaspoons pure vanilla extract
1 large egg, room temperature
1¾-2 cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Strawberry Butter Cream Frosting to fill the cookie whoopie pie:
6 tablespoons butter, softened to room temperature
1½ cups powdered sugar
2-3 tablespoons of strawberry jam
1-2 tablespoons of milk or heavy cream
½ teaspoon vanilla
Pinch of salt
Fresh strawberries, diced (optional)

Instructions to Make the Best Cookie Whoopie Pie!

Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Melt your butter and allow to cool for approximately 5 to 10 minutes.
In a medium bowl, sift the flour, cornstarch, baking soda, baking powder, and salt together. Set aside.
If using a stand mixer, attach the paddle attachment and mix ½ cup of the granulated sugar with the brown sugar until mixed well.
Add the melted butter, vanilla, and egg. Mix until thoroughly combined, stopping to scrape the sides of the bowl.
If your batter is too thin, add more flour, one tablespoon at a time. If it’s too thick, add ½ tablespoon of milk at a time. The batter should be able to be rolled into ball form.
Once in ball form, roll in the remaining ½ cup of sugar and evenly space on your baking sheets.
Bake the cookies for 8 to 10 minutes. Remove from oven and place the pan on a cooling rack. Cool completely.
While the cookies are cooling, beat the softened butter until light and fluffy, approximately 30 seconds to 1 minute.
Carefully mix in the 1½ cups of powdered sugar, stopping to scrape the sides of the bowl, as needed.
Add 1-2 tablespoons of milk or heavy cream to reach desired consistency. The cream should be thick, but not overly as it will be too difficult to pipe onto the cookies.
Fold the strawberry jam into the mix.
Mix in ½ teaspoon of vanilla and a pinch of salt.
Fill a pasty bag and add a swirled layer on top of half of the cookies. Top with remaining cookies and enjoy or place in a tight-lid container and refrigerate.

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