This is the second day of #ChristmasCookieWeek, and I am so happy that you have stopped by! Today we are celebrating with Christmas Tree Whoopie Pies! I chose these cookies for today because they taste delicious and they are cute too! That is a great combination for building our cookie tins into tasty and pretty gifts! Variety is always important when building your tins, and so far we have a round sour cream sugar cookie and a green cookie in the shape of a Christmas Tree, filled with marshmallow fluff . We are definitely on our way to filling our tins with variety!
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Christmas Tree Whoopie Pies
(printable recipe at end of page)
2 1/2 cups Flour
3 tablespoons dark unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening, at room temp.
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
Green Food Coloring
Filling
5 tablespoons unsalted Butter, softened
1/2 cup Confectioners’ Sugar
1 tablespoon light Corn Syrup
1/2 teaspoon Vanilla Extract
pinch of Salt
3/4 cup Marshmallow Fluff
Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the canola oil and buttermilk. Set aside.
Cream together the butter and shortening. Add the sugars and beat until light and fluffy, about 5 minutes. Add the vanilla and mix until combined.
Add green color and mix on low speed to completely incorporate the color. Start adding the flour mix a little at a time. you will add the flour and then some of the buttermilk mix. Start with adding the flour, and end with adding the flour. You don’t want to overmix, so just mix each time until combined. Refrigerate for 15-20 minutes.
You will need to pipe the batter onto parchment paper. Begin by finding the cookie cutter you want to use as your stencil. Use a pen to trace around the cookie cutter like above. Trace as many as you can, but don’t crowd the designs.
Place the parchment paper face down on a cookie sheet. Make sure the side you drew on is face down. Use a #2 or #3 piping tip and fill a piping bag with the batter. Trace around the outside of the design.
I found the easiest way to fill in the trees was to follow the design above. You want to make the batter level, no matter what design you use, so the cookie will bake evenly.
Ready for the oven! Bake at 350 degrees for 7-8 minutes. Don’t worry if it takes a bit longer, but keep a close eye on the time. Remove from oven and let cool completely. Keep in a plastic container until you are ready to make the filling and finish the whoopie pies!
Make the filling by creaming together the butter and sugar on low speed. Stir in the corn syrup, vanilla, and salt. Add the marshmallow fluff and mix on high speed until fluffy. Use as is, or you can refrigerate for 20 minutes until thickened a bit.
Put the whoopie pies together by placing the filling on one inside of a cookie, then putting the top on.
Use green frosting to pipe strings that look like Christmas light wires. Attach a couple pieces of candy decor to look like lights. I used decor I have had for a while, and I don’t know where I bought it. You could use small little candy pearls to look like round lights, or maybe a candy like sixlets! You could also pipe a light design onto the cookie with frosting. That would be cute!
Thank you so much for stopping by to check out my cookies! Keep scrolling down the page to find out what all my blogging friends made today. You will also find the printable recipe for the Christmas Tree Whoopie Pies, and a link to the giveaway! If you haven’t entered yet, do it today!
Check out all these yummy recipes!:
#ChristmasCookiesWeek Tuesday Recipes
- Authentic Italian Pizzelles by House of Nash Eats
- Candy Cane Cookies Adams by Everyday Eileen
- Chocolate Cherry Totos by Jolene’s Recipe Journal
- Chocolate Dipped Fluffernutter Cookies by Cooking With Carlee
- Christmas Tree Whoopie Pies by The Freshman Cook
- Cranberry Kit-Kat Cookies by Palatable Pastime
- Delicious Cookies by Corn, Beans, Pigs & Kids
- Gingernuts by Culinary Adventures with Camilla
- Havreflarn Norwegian Oatmeal Cookies by A Kitchen Hoor’s Adventures
- Honey Sugar Cookies by Cindy’s Recipes and Writings
- Iced Cutout Cookies by Kate’s Recipe Box
- Peppermint Snowball Cookies by Family Around the Table
- Quatre Epice Cookies by A Day in the Life on the Farm
- Soft Gingerbread Cut Out Cookies by Daily Dish Recipes
- The Best Soft Sugar Cookies by The Saucy Fig
- White Christmas Kiss Cookies by Hezzi-D’s Books and Cooks
- White Christmas Peppermint Holiday Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Looking for the giveaway? Join today by clicking here!
Good Luck!!
Author: The Freshman CookPrint Recipe
CHRISTMAS TREE WHOOPIE PIES
INGREDIENTS:
2 1/2 cups Flour
3 tablespoons dark unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening, at room temp.
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
Green Food Coloring
Filling
5 tablespoons unsalted Butter, softened
1/2 cup Confectioners’ Sugar
1 tablespoon light Corn Syrup
1/2 teaspoon Vanilla Extract
pinch of Salt
3/4 cup Marshmallow Fluff
INSTRUCTIONS:
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix together the canola oil and buttermilk. Set aside.
- Cream together the butter and shortening. Add the sugars and beat until light and fluffy, about 5 minutes. Add the vanilla and mix until combined.
- Add green color and mix on low speed to completely incorporate the color. Start adding the flour mix a little at a time. you will add the flour and then some of the buttermilk mix. Start with adding the flour, and end with adding the flour. You don’t want to overmix, so just mix each time until combined. Refrigerate for 15-20 minutes.
- You will need to pipe the batter onto parchment paper. Begin by finding the cookie cutter you want to use as your stencil. Use a pen to trace around the cookie cutter like above. Trace as many as you can, but don’t crowd the designs.
- Place the parchment paper face down on a cookie sheet. Make sure the side you drew on is face down. Use a #2 or #3 piping tip and fill a piping bag with the batter. Trace around the outside of the design.
- I found the easiest way to fill in the trees was to follow the design above. You want to make the batter level, no matter what design you use, so the cookie will bake evenly.
- Ready for the oven! Bake at 350 degrees for 7-8 minutes. Don’t worry if it takes a bit longer, but keep a close eye on the time. Remove from oven and let cool completely. Keep in a plastic container until you are ready to make the filling and finish the whoopie pies!
- Make the filling by creaming together the butter and sugar on low speed. Stir in the corn syrup, vanilla, and salt. Add the marshmallow fluff and mix on high speed until fluffy. Use as is, or you can refrigerate for 20 minutes until thickened a bit.
- Put the whoopie pies together by placing the filling on one inside of a cookie, then putting the top on.
- Use green frosting to pipe strings that look like Christmas light wires. Attach a couple pieces of candy decor to look like lights. I used decor I have had for a while, and I don’t know where I bought it. You could use small little candy pearls to look like round lights, or maybe a candy like sixlets! You could also pipe a light design onto the cookie with frosting. That would be cute!
