Cranberry Whoopie Pies
Who doesn't love whoopie pies? They're just the right size and no need to cut into a cake and make a mess! These aren't just regular whoopie pies though, because of course they have cranberries in them! Using whole frozen cranberries you get a delicious burst of flavor and you can make them year round. Our cranberries can be found at most major retailers nationwide. The ricotta filling is pretty amazing too! You have to give these whoopie pies a try!
Ingredients
For the Cookie
- 2 Cups Flour
- 1/2 Cup Unsalted Butter (softened)
- 1/3 Cup Brown Sugar
- 1/3 Cup Granulated Sugar
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 2 Eggs
- 1/3 Cup Milk
- 1 tsp Vanilla Extract
- 1 cup Cape Cod Select frozen cranberries
Ricotta Filling
- 1 Cup full fat Ricotta Cheese
- 5 oz White Chocolate
- 1/2 cup unsalted butter (softened)
- 1 tbsp Coconut oil
- Orange Zest
60 mins
Total Time
30 mins
Prep Time
30 mins
Cook Time
8-10
Portions
Directions
- Preheat oven to 350F.
- With a hand mixer, mix butter and sugar together until fluffy.
- Mix in eggs one at a time, then vanilla extract.
- Whisk dry ingredients together, and slowly add to the wet mixture, alternating with milk.
- Fold in cranberries until evenly incorporated
- Roll dough into 1 tbsp sized balls, and place on a lined baking sheet. Bake for 18-20 mins.
- Let cool.
For the Filling
- With a hand mixer, whip butter until fluffy, then mix in ricotta until smooth.
- Melt white chocolate and coconut oil in the microwave using 15 second intervals. Once melted, pour into the ricotta mixture.
- Add 1 tsp orange zest.
- Mix until smooth and creamy. Set in the refrigerator for 30 mins.
- Once the cookies and ricotta mixture are cooled, spread the filling between two cookies, and gently sandwich them together.
- Top with remaining orange zest!
- Depending on the size of cookie you make, this yields 8-12 whoopie pies!
Notes
Want to spend even less time on this recipe? Use our jarred Cranberry Chutney! Grab a 2 pack here.