High Altitude Snickerdoodle Whoopie Pies
Snickerdoodle whoopie pies are part cake and part cookie, spiced with cinnamon and cardamom, sandwiched with fluffy vanilla buttercream and coated in crunchy cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (1 1/2 - 2 tablespoons)
- Baking Sheet + Parchment Paper
Ingredients
Cookies
- 2 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup whole milk
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
Cinnamon Sugar
- 2 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Filling
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 tsp cream of tartar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract or vanilla bean paste
Instructions
Cookies
- In a bowl, whisk together the flour, sugar, brown sugar, salt, baking soda and spices, until evenly distributed.
- In a separate bowl, whisk together the eggs, oil, milk, apple cider vinegar and vanilla.
- Add the dry ingredients to the wet, and use a spatula to fold everything together just until moistened. The batter should be thicker than cake batter, but not quite as thick as cookie dough.
- Cover the bowl and refrigerate for 1 hour to rest and chill the batter.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.Use a medium cookie scoop with a release lever (1 1/2 - 2 tablespoon capacity) to scoop the batter onto the baking sheet, leaving 3 inches between each cookie. You should be able to get around 30 cookies, for 15 assembled whoopie pies.
- Dip your finger lightly in water, then use your wet finger to gently smooth the top of the batter.
- Bake the cookies for 10-12 minutes, until puffed and set. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely before filling.
Cinnamon Sugar
- When the cookies are cooled, use a pastry brush to lightly brush the tops of the cookies with the melted butter. This will help the cinnamon sugar to stick to the cookies.
- In a bowl, combine the sugar and cinnamon, then dip the cookies in the bowl to coat in the cinnamon sugar.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, cream of tartar and salt, mixing until combined. Add the vanilla, and increase the speed to medium. Whip for 4-5 minutes until very light and fluffy, stopping to scrape the bowl down several times.
- Fit a disposable piping bag with tip 1M, and fill with the buttercream.
- Turn half the cookies over so the bottoms are facing up, pipe the buttercream onto the cookies, and top with another cookie.
- Store the whoopie pies in an airtight container in the refrigerator until ready to serve.
Notes
Whoopie pies should be stored in an airtight container in the refrigerator, for up to 3 days. Let come to room temperature for 1-2 hours before serving.
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