Friday, March 25, 2011

Whoopie Pies (Devil Dogs)

So I grew up calling these "devil dogs" but then we changed it to "cookie dogs" because we didn't like the "devil" in the name. ;-)  But I know they are traditionally called "whoopie pies"  Why, I am not sure. They are not pie like at all, but much more cake like.  Why not "whoopie cakes"?
Anyway, these are delicious and good eats!  Not a fan of the frosting to taste without the cookie.  I find it greasy.  But it is great with the cookie!  These are becoming the latest thing... replacing the countries cupcake fetish.  There is a reason!  Make them and find out!


  • 2 cups flour
  • 1/2 c. cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/2 c. shortening*
  • 1 tsp vanilla
  • 1 c. milk
  • 1 egg

Preheat oven to 425.  Line 2 cookie sheets with parchment paper or silicone mats or spray with baking spray (with flour).
Whisk together dry ingredients.  With mixer mix sugar and shortening.  Add egg and vanilla and mix.  Add milk and dry ingredients to wet ingredients and mix until well combined.  Use cookie scoop or drop by TBSP onto prepared cookie sheets.  Bake for 7-8 minutes until they bounce back when you touch the tops and are not shiny and begin to crack.  Let cool on sheet for a few minutes then remove to wire rack.
  When cool, frost bottoms with tbsp or so of icing and top with another cookie.
*can use butter, will produce a flatter cookie, and may take another minute or 2 to cook.  


  • 1/3 c. eveaporated milk
  • 1 TBSP flour
  • 2/3 c. shortening
  • 3/4c. plus TBSP of sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp salt

Beat with electric mixer for 5 minutes until fluffy.  NOTE: This may not seem like enough icing, but it was the perfect amount!


  1. Hey we love whoopie pies! I want to try this recipe. Wanted to know if you had a substitute that would work for the shortening. I know when your indulging in a treat like this it may seem silly to try and cut corners but I try to not use shortening when at all possible. Not sure if you know of a good replacement that wouldn't change the great taste of the dessert? Thanks Mandy

    PS trying your Aunt's yellow cake recipe. I'll let you know how it turns out.

  2. I am sure you can use butter, just make sure for the icing you beat the butter well to make it light, and keep in cool place so the icing doesn't melt.