I brought pumpkin whoopie pies to a company picnic a couple years ago, and my coworkers got quite a kick over the name. So you’ll forgive me if the post-it next to these in the office kitchen said “orange vanilla creamsicle sandwich cookies”, with no mention of whoopie. I didn’t need the giggles today.
I’m not sure if these are more whoopie pie or more sandwich cookie anyway. The cookie part ended up on the chewy side, not as tender and fluffy as the traditional cakey whoopie pie. At least it seemed that way to me fresh out of the oven.
Sandwiched with cream cheese frosting and left overnight in the fridge, they seem to have become more cakey, because the several coworkers I quizzed about whether these seemed more cookie-like or more cake-like guessed cake. (They didn’t seem excited about the pop quiz, but they passed with flying colors.) More importantly, they raved, so whoopie pies or sandwich cookies, it doesn’t matter; all that matters is how good they are.
Makes about 3 dozen sandwiches
If you have vanilla sugar, use that!
I am a food blogger failure and used cream cheese frosting that I’ve had in my freezer for months, doctored up with vanilla seeds.
3½ cups (16.8 ounces) all-purpose flour
1¼ teaspoon baking soda
1¼ teaspoon baking powder 2 cups (14 ounces) sugar
zest from 2 oranges
12 tablespoons unsalted butter, room temperature
½ teaspoon salt
1 vanilla bean, seeds scraped
½ cup sour cream
2 eggs, room temperature
3 ounces cream cheese
3 tablespoons unsalted butter
1 vanilla bean, seeds scraped
1½ cups (6 ounces) powdered sugar
1 teaspoon vanilla extract
1. For the cookies: Adjust an oven rack to the middle position; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and baking powder.
2. In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the sugar and orange zest on medium speed until fragrant, about a minute. Add the butter, salt, and vanilla seeds; continue beating until fluffy, about 2 minutes. Beat in the sour cream. Add the eggs, one at a time, beating to incorporate each addition. Reduce the mixer speed to low, and gradually add the flour mixture, beating just until combined.
3. Spoon (or pipe) the batter in 1 tablespoon rounds on the prepared baking sheets, leaving 2 inches between rounds.
4. Bake until the tops of the cookies don’t look wet and the bottoms just begin to brown, 8-12 minutes. Cool for 2 minutes on the cookie sheet before transferring the cookies to a wire rack to cool completely.
5. For the filling: Add the cream cheese, butter, vanilla seeds, and salt to a clean mixer bowl and beat until smooth. Gradually add the powdered sugar, beating until smooth. Beat in the vanilla extract.
6. To fill, dollop (or pipe) the filling onto the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. Serve immediately, or cover tightly and store in the refrigerator for up to 2 days, bringing to cool room temperature before serving.