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Vanilla Whoopie Pies

Carrie @ poet in the pantry
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Servings 20


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 cup 8 Tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk


  • Preheat oven to 375 degrees Fahrenheit. Take out 2 rimmed nonstick baking sheets and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, fully incorporating the first before adding the second.
  • Mix in the vanilla extract.
  • Alternate adding the dry ingredients with the milk in 3 additions, starting with the dry and ending with the milk.
  • Portion out onto the baking sheets using a #60 (2-teaspoon) cookie scoop.
  • Bake for 9-10 minutes, or until springy on top on very lightly browned on the edges.
  • Let sit on baking sheet for 2 minutes, then transfer to wire racks to cool completely.