Peppermint Whoopie Pies

You can never have too many side dish recipes, so give Peppermint Whoopie Pies a try. This recipe makes 12 servings with 293 calories, 3g of protein, and 12g of fat each. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. If you have egg, granulated sugar, candy canes, and a few other ingredients on hand, you can make it. 130 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a not so amazing spoonacular score of 12%. If you like this recipe, take a look at these similar recipes: Peppermint Whoopie Pies, Chocolate Peppermint Whoopie Pies, and Chocolate Peppermint Whoopie Pies.

Servings: 12

Preparation duration: 80 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup finely crushed candy canes

1 1/4 cups confectioners' sugar

1 large egg

1 3/4 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup milk

1/8 to 1/4 teaspoon pure peppermint extract

1/4 teaspoon salt, plus a pinch

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

Equipment:

baking paper

baking sheet

oven

whisk

bowl

Cooking instruction summary:

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined. Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes. Photograph by Levi Brown

 

Step by step:


1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray.

2. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.

3. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.

4. Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers.

5. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes.

6. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

7. Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth.

8. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies.

9. Roll the edges in the crushed candy canes.

10. Photograph by Levi Brown


Nutrition Information:

Quickview
292k Calories
2g Protein
12g Total Fat
43g Carbs
1% Health Score
Limit These
Calories
292k
15%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
43g
15%

  Sugar
28g
32%

Cholesterol
46mg
15%

Sodium
81mg
4%

Get Enough Of These
Protein
2g
5%

Selenium
7µg
11%

Vitamin B1
0.15mg
10%

Folate
35µg
9%

Vitamin A
380IU
8%

Vitamin B2
0.13mg
8%

Manganese
0.13mg
6%

Vitamin B3
1mg
5%

Iron
0.95mg
5%

Phosphorus
47mg
5%

Vitamin E
0.38mg
3%

Vitamin D
0.36µg
2%

Calcium
21mg
2%

Fiber
0.5g
2%

Vitamin B5
0.18mg
2%

Copper
0.03mg
2%

Potassium
53mg
2%

Zinc
0.22mg
1%

Vitamin B12
0.08µg
1%

Magnesium
5mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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