Name: Christmas Whoopie Pies
Prep time: 25 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 eggs, room temperature; 1/4 cup vegetable oil; 1 1/2 teaspoons vanilla; 3 1/4 cups all purpose flour; 1 cup unsweetened cocoa powder; 2 1/4 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups milk; Sprinkles, for decorating; 3/4 cup unsalted butter, room temperature; 3/4 cup vegetable shortening; 4 1/2 cups confectioners sugar; 2 cups marshmallow creme; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

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These Christmas whoopie pies are the fun and delicious part of the holiday! Make these fun whoopie cakes as a cute party dessert.

Do you love cookies – do you love cake? Well then I have the best news of your life, my friends. I’m about to share with you a dessert that gives you the best of both worlds.

Plus it’s the perfect Christmas dessert.

If you’ve never had a whoopie pie before, you’re in for an amazing dessert that checks all the boxes. And because the holiday is nigh, these are themed. Yes, these are Christmas whoopie pies.

And you’re going to love this tasty recipe!

The whoopie pie is also known as a black moon, gob, black-and-white, BOB, or “BFO” for Big Fat Oreo. Because of how it’s constructed (filling between two cake-y layers), it can be considered a cookie, pie, sandwich, or cake.

Who doesn’t love desserts that are versatile? That can be anything they want to be? I know I do. I’ve made Halloween whoopie pies too. And now it’s time for Christmas!

This dessert recipe goes well with some of our other favorite Christmas recipes like these gingerbread cupcakes, red velvet cookies, marshmallow pretzel treats, and spice cake bars.

You’re going to love them, I promise!

Tips for Making Whoopie Pies

Before we get into making the whoopies, I want to give you some tips for success. If you don’t need them, just scroll down to the recipe.

Use a Liner or Whoopie Pie Pan

Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to aid in even baking. You can also use a whoopie pie pan, meant just for this type of recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Don’t Overmix Batter

Mix the batter until the ingredients are just combined – you’re looking for right when all the dry ingredients are mixed into the wet and disappear. Overmixing can result in dense and tough cookies.

Use a cookie scoop or large spoon to drop uniform scoops of batter onto the baking sheet. This will help ensure even-sized cookies, and that your whoopie pies look more even.

Leave Space

Leave enough space between each cookie to allow for spreading. Generally, around 2 inches apart on the baking sheet should be sufficient.

Watch as They Bake

Keep an eye on the cookies as they bake. They should be slightly puffed and spring back when gently touched. You don’t want to overbake, or the whoopies will get dry.

Pay Attention to Filling Consistency

The filling should be smooth and creamy, not too runny or too stiff. You can adjust the consistency by adding more powdered sugar or liquid as needed. Wait until the cookies are cool so it doesn’t melt right off.

Let the Flavors Meld

Whoopie pies with creamy fillings tend to taste better after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.

Now that you know all the secrets of success, are you ready for the recipe? Here’s what ingredients you’re going to need:

For the Cookies

1 1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
3 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Sprinkles, for decorating

For the Filling

3/4 cup unsalted butter, room temperature
3/4 cup vegetable shortening
4 1/2 cups confectioners sugar
2 cups marshmallow creme
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Things to Remember

Pair up cookies that are similar in size and shape to make the best looking sandwiches.
Don’t overfill the whoopie pies as this can make them messy to eat. A few tablespoons of filling should be sufficient for each cookie.
These pies tend to taste better (to me) after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.
Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

The bright and colorful holiday sprinkles really add something, don’t you think? You can use any small or large sprinkle mix you like! It’s fun to use shapes, too.

Get the printable recipe for the Christmas whoopie pies below:

Yield: 12 whoopie pies

Christmas Whoopie Pies

Try this Christmas whoopie pie recipe, perfect for holiday parties or gifting.

Prep Time 25 minutes

Cook Time 12 minutes

Cool Time 5 minutes

Total Time 42 minutes

Ingredients

For the Whoopie Pies

1 1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
3 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Sprinkles, for decorating

For the Filling

3/4 cup unsalted butter, room temperature
3/4 cup vegetable shortening
4 1/2 cups confectioners sugar
2 cups marshmallow creme
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Make the Cookies

Preheat the oven to 350º. Line a large, rimmed pans with parchment paper or use two whoopie pie pans spritzed with nonstick cooking spray.
Beat the sugar and butter until fluffy, about 5 minutes. Add the eggs, beating well after each.
Add the vegetable oil and vanilla to the mixture, beating until blended.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Slowly add the flour mixture to the creamed mixture, alternating with the milk, until just combined. Don't overbeat the batter.
Scoop the batter (about 1/4 cup portions) onto the prepared baking sheets or whoopie pie pan.
Bake the cookies for 12 minutes. Allow to cool on the baking pans for 5 minutes before removing to cool completely on a wire rack.

Make the Filling

In a clean mixing bowl, beat the filling ingredients until fluffy.

Assemble the Pies

Place a scoop of the filling on the flat side of twelve cookies.
Top each with another cookie, placing the flat side down against the filling. Press the top cookie down, allowing the cream to poke out the sides slightly.
Place the sprinkles in a shallow bowl. Roll the edges of each whoopie pie in the sprinkles.

Notes

You want 24 cookie pieces to create 12 whoopie pies, so if you only have one whoopie pie pan, you'll need to use it twice.

Store in the refrigerator in an airtight container between layers of waxed paper.

Nutrition Information:

Yield:

Serving Size:

1 whoopie pie
Amount Per Serving: Calories: 752Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 436mgCarbohydrates: 111gFiber: 2gSugar: 77gProtein: 7g

If you loved these whoopie pies for Christmas, I’d love for you to check out these other recipes: