Before we get into any fights and things get awkward around here, let me preface this by saying: there is nothing wrong with a cake cookie per se. Sometimes you might be craving a fluffy, soft dessert, and instead of hassling with cupcake pans and liners, you go with a cakey cookie instead. I get it.
Maybe Undoubtedly this is my own issue, but I can’t really get excited about a plain, unadorned cake cookie. These sour cream chocolate cookies were good, and moist, and I loved the hint of cinnamon… but they needed something more. They seemed a little naked. (Embarrassing!) So I decided to add some frosting to the mix, and you know what that means…
It’s whoopie pie time, y’all! These cookies made the PERFECT layers for whoopie pies. They held their shape but weren’t too hard or dry, and they made such lovely rounded tops for the pies.
I made a vanilla bean Italian meringue buttercream, with the seeds from two vanilla pods plus vanilla extract. It was vanilla-riffic. I toyed with the thought of adding mint or cinnamon, but decided to be true to classic Whoopie Pie-dom and keep things simple. Piping the filling with a giant rosette tip gave the sides those lovely swirls and made assembly super fast and tidy.
Did you know whoopie pies are having a moment? It’s true, even the New York Times says so(two years ago.) The article may be dated, but I still think they’re happenin’–how else to explain the fact that every time I walk into a bakery or grocery store, I just about trip over a whoopie pie display? For awhile I thought they were going to be “the new cupcake,” and although the cupcake craze seems to be hanging on like grim death, whoopie pies are still weaseling their way into our hearts and stomachs slowly but surely.
With the addition of frosting, I give these cookies two frosting-smeared thumbs up. For the recipe please visit Spike, who had the brilliant idea of sandwiching these with ice cream. Yes please.