I have a weird obsession with cinnamon. I love the warmth it adds to things and the tasty spiciness! It is one of my favourite flavours for sure (up there with peanut butter and of course chocolate). So when I was thinking through the flavours of Christmas Whoopie Pies that I had to make this year, I obviously decided I needed to make Snickerdoodle ones!
Snickerdoodles are pretty basic white cookies that are rolled in sugar and cinnamon prior to baking them. According to Wikipedia, there are several suggestions for where the name originated. The word “snicker” may come from the Dutch word snekrad, or the German word Schnecke, both of which suggest a “snail-shape”. This makes no sense to me since the cookies have absolutely no resemblance to a snail! Others suggest there is no real meaning and it is just a random name for a delicious cookie! Snickerdoodles can either be crispy or soft depending on preference (I like mine soft & chewy as I like all my cookies) and are traditionally made with baking soda & cream of tartar. Of course many recipes also just use baking powder instead to get the proper leavening.
So that is the traditional Snickerdoodle. I love them and often make them at Christmas (actually I love making maple Snickerdoodles instead – there is maple syrup in them and maple sugar on the outside with the cinnamon). The Whoopie Pies capture their flavour and make for a tasty treat! Since the batter is soft, it is obviously impossible to roll them in the same way but what I did was take the batter in the cookie scoop and dip it into a cinnamon-sugar mix. This then became the bottom of the Whoopie once I released it from the scoop. I sprinkled the cinnamon sugar (I used a little tiny strainer to ensure that it dusted evenly) over the top of each and baked them. They came out well and a few even cracked on the top like real Snickerdoodles!
Snickerdoodle Whoopie Pies – makes 22 filled Whoopie pies
adapted from Whoopies! (mini Vanilla Whoopies)
1/2 cup butter, room temp
- 1 cup white sugar
- 1/2 tsp vanilla
- 1 egg
- 2 1/4 flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- pinch salt
- 1 cup milk
- 2 tsp cinnamon
- 2 Tb white sugar
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Beat butter, sugar and vanilla for about 3-4 minutes until it gets fluffy. Add the egg.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Add about 1/3 of the dry ingredients to the batter, then half of the milk, then another 1/3 of the dry, the rest of the milk and finally the remaining dry. Beat a little more to ensure it is well mixed.
- In a small bowl, mix the 2nd amount of cinnamon & sugar together.
Scoop out batter for the Whoopie pies but before placing them on the pan, dip the batter that is “showing” into the cinnamon-sugar mix. Release from the scoop. When you have the sheet filled, sprinkle more of the cinnamon-sugar over the top. Keep them about 2 inches apart (or more if you are making big Whoopies!)
- Bake 8-10 minutes or until they bounce back when pressed but before the edges start to brown.
- Allow to cool 2 minutes on the pan before transferring to a cooling rack to cool completely.
I used cinnamon extract but feel free to use cinnamon if you prefer. I wanted to keep the filling nice and white!
- 1 cup butter, room temp
- 1/2 tsp clear vanilla
- 1/2 tsp cinnamon extract
- 4 cups icing sugar
- 2 Tb cream/milk/water
- Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
- Add the sugar and milk & beat well. Add more liquid as needed. Beat a2-3 minutes at the end to get it nice and light
Assemble by filling two equally sized Whoopie Pies with as much icing as you used for the batter of the Whoopie. So if you used 1.5 Tb per Whoopie, put 1.5Tb of filling between the cookies. I found that this batter spread out quite a bit making a larger Whoopie Pie, therefore, I filled them with a little more than my usual amount (I might have used an extra 1 tsp in each – if you do a “full-scoop” of filling it should work out well).
written by Becky