Soft, cake-like cookies sandwiched around a cloud of fluffy vanilla filling, that is exactly what these vanilla whoopie pies are all about.
They taste like a cross between a cupcake and a cookie, and they disappear off the counter faster than almost anything else I bake.
I make a batch of vanilla whoopie pies whenever I need something that looks impressive but only takes pantry staples and about thirty minutes of hands on time.
If you already love the classic version, you will want to try my Whoopie Pie Recipe next, since it uses this same base technique with a chocolate twist.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 12 minutes |
| Total Time | 50 minutes |
| Servings | 12 whoopie pies |
| Difficulty Level | Easy |
Why You’ll Love This Vanilla Whoopie Pies
These vanilla whoopie pies hit that sweet spot between old fashioned and impressive enough for a dessert table.
The cake part stays soft for days, and the filling never turns gritty or overly sweet.
- Soft, pillowy cookies that taste like a bite of vanilla cake
- A fluffy filling that holds its shape without weeping or sliding out
- Ready from start to finish in under an hour, no chilling required
- Freezer friendly, so a double batch is always worth making
- A guaranteed crowd pleaser for lunchboxes, potlucks, and holidays
You might also enjoy: Red Velvet Whoopie Pies
Ingredients
This recipe makes about twelve filled whoopie pies using a soft, cake-like cookie and a marshmallow vanilla filling.
Everything here is easy to find at a regular grocery store, aside from a good jar of marshmallow creme.
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
For the Vanilla Filling:
- 1 cup unsalted butter, softened
- 1 jar (7 ounces) Marshmallow Creme
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 to 2 tablespoons heavy cream, only if needed for consistency
This same fluffy filling technique is what makes my strawberry buttercream frosting so good on cupcakes too.
Kitchen Equipment Needed
You do not need anything fancy to make these vanilla whoopie pies, just a few basics that make the whole process faster.
- Stand Mixer or a hand mixer
- Two large mixing bowls
- Cookie Scoop
- Baking sheets
- Parchment Paper
- Wire Cooling Rack
- Piping Bag or a zip top bag with the corner snipped off
Read Also: Cinnamon Roll Frosting Without Cream Cheese
Recommended Products for This Recipe
These are a few products I reach for again and again when I make whoopie pies at home, based on what has actually worked well in my own kitchen.
1. Pure Vanilla Extract
A good bottle of real vanilla extract makes a noticeable difference in both the cookie and the filling, since vanilla is the star flavor here.
I always reach for a Madagascar bourbon variety because the flavor is rounder and less harsh than imitation vanilla.
A little goes a long way, so one bottle lasts through several batches.
2. Marshmallow Creme
This is the secret to a filling that stays fluffy and light instead of dense like a straight buttercream.
It also keeps the filling from weeping out the sides once the whoopie pies are assembled.
I keep a couple of jars in the pantry since it shows up in a lot of my dessert recipes.
3. Stand Mixer
Creaming butter and sugar properly, and then whipping the filling until it is truly fluffy, is so much easier with a stand mixer than by hand.
It also frees up your hands to scrape down the bowl or measure ingredients while it runs.
This is one of those tools that pays for itself in every future baking project.
4. Cookie Scoop
A spring loaded cookie scoop keeps every cookie the exact same size, which means they bake evenly and match up perfectly once you pair them for filling.
It also speeds up the scooping process considerably compared to using two spoons. I use mine for almost every drop cookie I make.
Another favorite: Classic Carrot Cake With Cream Cheese Frosting
Step-by-Step Instructions: How to Make Vanilla Whoopie Pies
1. Prep Your Pans and Oven
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the center of the oven.
- Line two large baking sheets with parchment paper so the cookies release cleanly and do not spread too thin.
- Set both baking sheets aside within reach so they are ready the moment your batter is mixed.
2. Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Whisk for about thirty seconds to make sure the leaveners are evenly distributed through the flour.
- Set this bowl aside, since you will add it to the wet ingredients a little later.
3. Cream the Butter and Sugar
- In the bowl of your stand mixer, beat the softened butter and granulated sugar together on medium speed.
- Cream for about two to three minutes, until the mixture turns pale and noticeably fluffy.
- Scrape down the sides of the bowl with a spatula halfway through to keep everything mixing evenly.
4. Add the Egg, Vanilla, and Buttermilk
- Add the egg to the creamed butter and sugar, then beat on medium speed until fully combined.
- Pour in the vanilla extract and mix again for about fifteen seconds.
- With the mixer on low, slowly stream in the buttermilk and vegetable oil until the mixture looks smooth.
5. Combine Wet and Dry Ingredients
- With the mixer on low speed, add the flour mixture to the wet ingredients in two additions.
- Mix just until no streaks of flour remain, since overmixing will make the cookies tough instead of tender.
- The finished batter should look thick, smooth, and slightly glossy, closer to a cake batter than a cookie dough.
6. Scoop and Bake the Cookies
- Use your cookie scoop to portion rounded mounds of batter onto the prepared baking sheets, spacing them about two inches apart.
- You should get about twenty four mounds total, which will pair up into twelve finished whoopie pies.
- Bake one sheet at a time for ten to twelve minutes, until the tops spring back gently when touched.
- The cookies should look set but still pale, since they will continue firming up as they cool.
7. Cool Completely
- Let the cookies rest on the baking sheet for five minutes before moving them.
- Transfer the cookies to a wire cooling rack and let them cool completely, about twenty to thirty minutes.
- Do not skip this step, since warm cookies will melt the filling as soon as you try to assemble them.
8. Make the Vanilla Filling
- While the cookies cool, beat the softened butter in a clean mixing bowl until smooth and creamy.
- Add the marshmallow creme and beat on medium speed until fully incorporated and fluffy.
- Add the powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud in your kitchen.
- Mix in the vanilla extract and salt, then increase the speed to medium high and whip for two full minutes.
- If the filling looks too thick to pipe easily, add heavy cream one teaspoon at a time until it loosens slightly.
9. Assemble the Whoopie Pies
- Match up the cooled cookies in pairs by size, so each whoopie pie looks even once assembled.
- Spoon the filling into a piping bag or a zip top bag with the corner snipped off.
- Pipe a generous mound of filling onto the flat side of one cookie in each pair.
- Top with the second cookie, flat side down, and gently press until the filling spreads to the edges.
- Repeat with the remaining cookies until all twelve whoopie pies are assembled.
The technique here is nearly identical to how I build my gingerbread whoopie pies, just with a different cookie flavor.
Tips for The Best Vanilla Whoopie Pies
A few small details make the difference between good vanilla whoopie pies and truly great ones.
- Bring your butter and egg to room temperature before starting, since cold ingredients do not cream properly
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag
- Match cookies by size before filling so the finished whoopie pies look neat and even
- Chill the filling for ten minutes if your kitchen is warm and the buttercream feels too soft to pipe
- Use a small offset spatula instead of a piping bag if you prefer a more rustic, homemade look
You might also enjoy: Red Velvet Cupcakes
Serving Suggestions
Vanilla whoopie pies are rich enough to stand on their own, but they are also easy to build a whole dessert spread around.
I like setting them out alongside a few other bite sized sweets so guests can sample a little of everything.
- Serve alongside a scoop of vanilla ice cream for an extra indulgent plated dessert
- Pair with fresh berries to cut through the sweetness of the filling
- Add them to a dessert table next to Strawberry Poke Cake for a spread that covers both cake and cookie lovers
- Wrap individually in wax paper for an easy grab and go lunchbox treat
- Serve slightly chilled on a hot day, since the filling firms up nicely in the refrigerator
Variations of Vanilla Whoopie Pies
Once you have the base recipe down, it is easy to switch things up depending on the season or what you are craving.
Each of these swaps keeps the same soft cookie and fluffy filling structure, just with a different flavor twist.
- Swap the vanilla filling for a cream cheese filling by beating in four ounces of softened cream cheese
- Add a teaspoon of almond extract to the cookie batter for a subtle bakery style flavor
- Fold mini chocolate chips into the cookie batter for a funfetti style twist
- Roll the edges of the assembled whoopie pies in sprinkles for a birthday party version
- Use brown butter in place of regular butter in the cookies for a deeper, nuttier flavor
Read Also: Gingerbread Loaf Recipe
Storage and Reheating
These vanilla whoopie pies actually taste even better the next day, once the filling has had time to soften into the cookies slightly.
They store well both at room temperature and in the fridge, depending on how soon you plan to eat them.
- Store in an airtight container at room temperature for up to two days
- Refrigerate in an airtight container for up to five days for the longest freshness
- Let refrigerated whoopie pies sit at room temperature for about ten minutes before serving for the best texture
- Freeze unfilled cookies in a single layer, then transfer to a freezer bag for up to two months
- Thaw frozen cookies at room temperature before filling and serving
This pairs beautifully with my angel food cake if you want two make ahead desserts ready in the freezer at once.
Nutritional Facts
These values are estimated per whoopie pie and will vary slightly depending on the exact brands and portion sizes you use.
- Calories: approximately 320
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 30g
- Protein: 3g
- Sodium: 190mg
Another favorite: Coconut Cake Recipe
Health Benefits of Key Ingredients
Vanilla whoopie pies are absolutely a treat, but a few of the ingredients do offer some nutritional upside worth mentioning.
None of this makes dessert a health food, but it is a nice reminder that even indulgent bakes use real, functional ingredients.
- Eggs provide protein and important nutrients like choline, which supports brain and nerve function
- Buttermilk contains calcium and protein, and its acidity helps keep the cookies tender
- Vanilla extract contains trace antioxidant compounds and adds flavor without needing extra sugar
- Butter, in moderation, provides fat soluble vitamins like vitamin A
- Whole eggs and dairy together contribute to a more balanced amino acid profile than many packaged desserts
This same pairing of dairy and eggs is part of why my pumpkin cupcakes with cream cheese frosting bake up so tender too.
FAQs About Vanilla Whoopie Pies
1. Can I make the cookies ahead of time?
Yes, you can bake the cookies up to two days ahead and store them in an airtight container at room temperature.
Just wait to make the filling and assemble the whoopie pies until closer to serving time.
2. Why did my whoopie pies spread too much?
This usually happens when the butter was too warm or the batter was mixed too long after the flour was added.
Make sure your butter is softened, not melted, and mix the dry ingredients in just until combined.
3. Can I use marshmallow fluff instead of marshmallow creme?
Marshmallow fluff and marshmallow creme are essentially the same product under different brand names, so either one works fine here.
Just measure by weight or by the jar size listed in the recipe rather than by volume alone.
4. Do vanilla whoopie pies need to be refrigerated?
They can sit safely at room temperature for a day or two, but refrigeration will extend their freshness closer to five days.
If your kitchen runs warm, refrigerating them sooner will help the filling hold its shape.
5. Can I make these gluten free?
A one to one gluten free flour blend can be swapped in for the all purpose flour with good results.
The texture will be very slightly more delicate, so handle the cooled cookies gently when assembling.
Another favorite: Sugar Cookie Bars Recipe
Vanilla Whoopie Pies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup unsalted butter softened
- 1 jar (7 ounces) Marshmallow Creme also known as marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 to 2 tablespoons heavy cream only if needed for consistency
Equipment
- Stand mixer or a hand mixer
- Cookie scoop spring-loaded for even sizing
- Baking sheets two large
- Parchment paper
- Wire cooling rack
- Piping bag or a zip top bag with the corner snipped off
Method
- Preheat oven to 350°F and line two large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a stand mixer, beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy. Scrape down the bowl.
- Add the egg and mix until combined, then mix in the vanilla extract. With the mixer on low, slowly stream in the buttermilk and vegetable oil until smooth.
- With the mixer on low, add the flour mixture in two additions, mixing just until no streaks of flour remain. Batter should be thick and glossy.
- Use a cookie scoop to drop rounded mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake one sheet at a time for 10-12 minutes until tops spring back.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20-30 minutes).
- Beat softened butter in a clean bowl until creamy. Add marshmallow creme and beat until fluffy. Gradually add powdered sugar, then mix in vanilla and salt. Whip on medium-high for 2 minutes. Add cream if needed for piping consistency.
- Match cooled cookies in pairs. Pipe a generous mound of filling onto the flat side of one cookie, top with the second cookie, and gently press until filling spreads to the edges.
Nutrition
Notes
- Bring butter and egg to room temperature before starting for proper creaming.
- Measure flour by spooning into the measuring cup and leveling it off, not scooping directly from the bag.
- Match cookies by size before filling for neat, even whoopie pies.
- Chill the filling for 10 minutes if your kitchen is warm and it feels too soft to pipe.
- Use a small offset spatula instead of a piping bag for a more rustic, homemade look.
- Store unfilled cookies in a single layer in the freezer for up to two months; thaw before filling.
- Assembled whoopie pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a cream cheese filling variation, beat in 4 ounces of softened cream cheese.
- Add a teaspoon of almond extract to the cookie batter for a subtle bakery-style flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Vanilla whoopie pies are one of those recipes that feels like a hug in dessert form, simple, soft, and endlessly comforting.
Once you make a batch, do not be surprised if this becomes your new go to for bake sales and Sunday afternoons.
I would love to see how yours turn out, so leave a comment below or share a photo if you give this recipe a try.
Recommended:
- Red Velvet Cake Recipe
- Gingerbread Truffles Recipe
- Chocolate Chip Cookies Recipe
- Lemon Sugar Cookies
- Vanilla Scones Recipe
