Sugar Bakeshop’s Candy Cane Whoopie Pie

An easy and decadent holiday cookie recipe to treat your sweet tooth this season.

Photo by Cassandra Stiltner

“I love this recipe so much because it’s an easy holiday cookie without a lot of the effort. It’s a different, decadent treat.”Natalie Slevin, Owner of Sugar Bakeshop

We have a sweet holiday treat from Sugar Bakeshop that deserves its own platter at the next cookie exchange.

Candy Cane Whoopie Pie

Yields 10-12 pies 

COOKIE INGREDIENTS: 
1/2 c. unsalted butter
3/4 c. sugar
1 large egg
2 ¼ c. of flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
2 tsp. red food coloring

FILLING INGREDIENTS:
1/2 c. unsalted butter
1/2 c. cream cheese
2 1/2 c. powdered sugar
1 tsp. peppermint extract
1/2 tsp. red food coloring

COATING INGREDIENTS:
Crushed peppermint candies

DIRECTIONS:
Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, cream unsalted butter and sugar, scraping down the bowl until mixture is light and fluffy. Add egg and mix thoroughly. Set aside. In a separate bowl, sift together flour, baking powder, salt, and baking soda. Add to the butter/ sugar mixture alternately with buttermilk, beating well in-between additions. Add food coloring at the end and blend completely. Use an ice cream scoop to disperse cookie batter onto parchment-lined baking sheets. Bake for 8-12 minutes or until the cookie bounces back when touched. Remove from oven and let cool completely.

FILLING DIRECTIONS:
Beat together butter and cream cheese at medium-low speed until combined. Slowly add powdered sugar until consistency is that of soft peaks. Add peppermint extract and combine. Remove bowl from mixer and fold in red food coloring so that it is slightly swirled through frosting.

TO ASSEMBLE:
Spread the flat side of the cookie with peppermint frosting so that it reaches the edges completely and top with another cookie. Roll edges of cookie through crushed peppermint candies.