Iowa Whoopie Pies
Iowa Whoopie Pies are soft chocolate cookies sandwiched with rich chocolate butter frosting, perfect for nostalgic gatherings or sweet treats with family and friends.
Ingredients
Instructions
- Beat shortening with an electric mixer on medium speed for 30 seconds.
- Add about 1 cup flour, half the buttermilk, sugar, egg, baking soda, 1 teaspoon vanilla, and 1/8 teaspoon salt. Beat until thoroughly combined.
- Beat in remaining 1 cup flour and remaining buttermilk.
- Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake at 350°F for 8 to 10 minutes or until edges are firm.
- Allow cookies to cool before frosting.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with unsweetened applesauce. If you want a lighter texture, use cake flour instead of all-purpose flour. Ensure that the buttermilk is at room temperature for better incorporation. You can also add chocolate chips to the batter for added sweetness and texture. Remember to sift your cocoa powder to avoid lumps.
Serving Suggestions
These Iowa Whoopie Pies are delightful on their own but can be enhanced with a glass of cold milk or a cup of coffee. For a fun twist, serve them alongside a scoop of ice cream or pair with a slice of Sugar-Free Bran And Fruit Cake for a delightful dessert spread. They also make a great treat for parties or gatherings.
Storage & Reheating
Store leftover whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you want to freeze them, wrap each pie individually in plastic wrap and place them in a freezer bag. They can be enjoyed directly from the freezer or thawed at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Iowa Whoopie Pies contains roughly 811 calories, with 6g protein, 72g carbohydrates, and 52g fat. It is a good source of protein (11% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter or margarine for shortening in this recipe. However, using butter may result in a slightly different texture and flavor, as butter can create a richer taste. If you choose margarine, ensure it's a stick variety for the best results.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using it in the recipe. This will give you a similar tangy flavor and acidity that buttermilk provides.
How do I know when the cookies are done baking?
The cookies are done baking when the edges appear firm and the tops look set. You can also lightly touch the surface; if it springs back, they are ready. Keep in mind that they will continue to cook slightly as they cool on the baking sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).