Editors' Pick

WHOOPIE PIES - the REAL Deal - Lancaster Co. Recipe

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“MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.”
24 pies

Ingredients Nutrition


  1. Cream shortening, sugar and eggs.
  2. Add vanilla.
  3. Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
  4. Drop onto greased (or sprayed) cookie sheets.
  5. Bake@ 350 for 8 minutes.
  6. Cool completely, then place one cookie upside down and coat with filling.
  7. Top with another cookie.
  8. Wrap in plastic wrap. Serve anytime! These also freeze really well!
  9. FILLING: Beat egg whites until stiff (if you're using whites).
  10. Add vanilla, flour and milk & beat well.
  11. Add shortening and sugar.
  12. Whip on high speed for 3-5 minutes.

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