These Amish sugar cookies paired with the Amish whoopie pie frosting is a treat I like to bake for my family every chance I get, knowing that they will be a win in this house! The soft, cake-like Amish sugar cookies are made with buttermilk and make the best base for a sugar cookie whoopie pie. Whoopie pies are a popular treat among the Amish and Mennonites, but also a popular treat in many North Eastern states. If you love Amish baked goods be sure to try out a few more of my family favorites such as Amish pumpkin whoopie pies, Amish coconut cream pie, Amish glazed doughnuts and Amish chocolate cake with peanut butter frosting.
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Amish Sugar Cookie Whoopie Pies (with homemade frosting)
- Cookie sheets (linked below)
- Mixing bowl (linked below)
- Piping bag (linked below)
- measuring cups (linked below)
- 1/2 cup butter softened
- 1/2 cup vegetable shortening Crisco
- 1 1/2 cups brown sugar
- 3/4 cup granulated sugar
- 4 large eggs room temp.
- 1 cup buttermilk
- 1 teaspoon vanilla or almond extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 1/2 cups all purpose flour
- Amish whoopie pie frosting See note
- 1:1 ratio of brown sugar and granulated sugar
Preheat oven to 350.
- Cream butter, shortening and sugars together until smooth and well combined. Add room temperature eggs (see note below), buttermilk and extract. Whisk the wet ingredients until well combined. *see note.
- Combine the dry ingredients in a separate bowl and then stir the dry ingredients into the wet ingredients until the flour is completely incorporated and no lumps remain.
- Scoop the sugar cookie dough, using a tablespoon or ice cream scoop, onto parchment lined cookie sheets, leaving several inches of space between each cookie. Sprinkle the tops of the cookies with sprinkles of your choice or a half and half mixture of brown sugar and granulated sugar (optional).
- Bake the Amish sugar cookies in the preheated oven for 10-12 minutes or until the center of the cookie is set and the cookies have lightly browned on the edges. Remove the cookies from the pan and allow to cool. If needed additional brown sugar/granulated sugar mix can be sprinkled on top.
- Once cooled, fill the sugar cookies with Amish whoopie pie frosting, then wrap in plastic wrap and store at room temp. for 5-7 days or keep frozen for up to 3 months.
Some Equipment needed for these Amish sugar cookie whoopie pies:
- Cookie sheets I like to use Nordic ware cookie sheets (not an ad) to bake these Amish sugar cookies on.
- Mixing bowl Stainless steel mixing bowls are my go-to for their durability and dish washer friendliness.
- Piping bag Using a piping bag makes the frosting process much easier for these Amish sugar cookie whoopie pies. I also like to use a Wilton 2D tip. A knife or spatula can also be used for spreading the frosting onto the sugar cookies.
- Measuring cups My go-to for measuring cups is also stainless steel, I love how mine don’t stain or warp in the dishwasher.
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Ingredients needed for the Amish sugar cookie whoopie pies: Baking soda, sugar, vanilla extract (almond extract can also be used), brown sugar, Crisco (vegetable shortening), baking powder, buttermilk, eggs, butter, flour and Whoopie pie frosting (not shown).
Step 1: Cream the butter, shortening and sugars together until smooth. Whisk in eggs, buttermilk and extract until well combined with the creamed sugar and butter mixture.
Adding room temperature eggs prevents the butter from seizing up and becoming lumpy.
Buttermilk may curdle the wet ingredients, but the flour and dry ingredients will stabilize the mixture when well mixed into the wet ingredients.
Step 2: Add baking soda, baking powder and flour, then mix all together until the cookie batter/dough is well combined and fluffy.
Because these sugar cookies are cake-like in texture, the dough should be a cross between cake batter and cookie dough. You should be able to scoop the mixture onto the baking sheets without the scooped cookies losing their shape on the baking sheet. If the dough is too runny, a little more flour can be added.
Step 3: Drop the sugar cookie dough onto baking sheets lined with parchment paper, allowing several inches of space between them because they will spread out some while baking.
Because of the sugar cookie’s cake-like texture, I prefer to line the baking sheets with parchment paper for easier removal. Using parchment paper also makes lifting the cookies to check for doneness easier.
Steps 4-5: Bake the sugar cookies in the preheated oven for 10-12 minutes until the cookies are set and golden on the edges. Allow to cool, then frost the bottom half (bottoms up) of the whoopie pie with whoopie pie frosting. Place the remaining sugar cookie on top to sandwich the frosting in between.
Be sure two allow the sugar cookies to cool before frosting. If the cookie is too warm the frosting will melt.
Storage: The best way to store these whoopie pies is to wrap them individually with plastic wrap (aka cling film or Saran wrap). If left unwrapped and stacked against each other in a container, the sugar cookies may stick to each other and lose some of their shape. You can easily freeze these sugar cookies for several months, some of my family members even like to enjoy whoopie pies partially frozen!
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My son loves these. For me I love rich deserts but this filling is so, so, so sweet.
I would recommend trying the homemade Amish frosting linked in the recipe card instead of the buttercream frosting. You can add just enough sugar to get the frosting stiff if you want. My friends and family always tell me it has the perfect balance of sweetness and is less sweet than most other whoopie pie frostings. Enjoy!