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molasses whoopie pie on a red checkered napkin

Amish Molasses Crinkle Whoopie Pies Recipe

These soft and chewy molasses crinkle cookies are delightful! But add frosting to the cookies, and they are AMAZING molasses whoopie pies!!
Prep Time 20 minutes
Cook Time 8 minutes
Chill and baking in batches 2 hours 20 minutes
Total Time 2 hours 48 minutes
Course Cookies, Dessert
Cuisine American, Amish
Servings 50 people
Calories 425 kcal

Ingredients
  

Molasses Cookies:

  • 1 c. butter (softened)
  • 1 c. Crisco shortening
  • 4 c. brown sugar (loosely filled)
  • 1/2 c. light-tasting molasses
  • 4 large eggs
  • 1/2 c. sour cream
  • 8 c. all-purpose flour
  • 6 tsp. baking soda (2 Tbsp.)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves

Whoopie Pie Filling:

  • 3  large egg whites
  • 1 c. Crisco shortening or softened butter
  • 4 c. powdered sugar
  • 4 Tbsp. all-purpose flour
  • 2 Tbsp. milk
  • 1 Tbsp. vanilla extract
  • 1/8 tsp. salt

Instructions
 

  • In a large mixing bowl, cream the butter, shortening, and brown sugar.
    1 c. butter (softened), 1 c. Crisco shortening, 4 c. brown sugar (loosely filled)
  • Add the molasses, eggs, and sour cream and beat well.
    1/2 c. light-tasting molasses, 4 large eggs, 1/2 c. sour cream
  • Add 4 cups of flour, along with the remaining dry ingredients. Mix. Then add the remaining flour and mix until combined.
    8 c. all-purpose flour, 6 tsp. baking soda (2 Tbsp.), 2 tsp. baking powder, 1 tsp. salt, 4 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves
  • Cover and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 350°.
  • Scoop the chilled dough into balls and roll them in sugar (you can skip the sugar step if preferred).
  • Bake on greased cookie sheets for about 9 minutes. (Do not overbake unless you want crunchy cookies.)
  • Scoop onto a wire rack to cool.
  • Spread the filling onto half of the cookies and top them with the remaining cookies.
  • Wrap the whoopie pies individually in plastic wrap.
  • Whoopie pies freeze well, so you can store them in airtight containers in the freezer for up to several months. Remove from the freezer to thaw at least a half-hour before serving.

Whoopie Pie Filling:

  • With the whisk attachment, beat egg whites until foamy.
    3  large egg whites
  • Add the remaining ingredients and mix.
    1 c. Crisco shortening or softened butter, 4 c. powdered sugar, 4 Tbsp. all-purpose flour, 2 Tbsp. milk, 1 Tbsp. vanilla extract, 1/8 tsp. salt
  • Whip on high speed until the filling is light and fluffy.

Notes

This recipe makes about 50 small whoopie pies (I use my small 1" cookie scoop). You can make them any size you want, and you can also halve the recipe if you don't want that many whoopie pies. 
If you don’t feel comfortable with consuming raw egg whites, you can use a basic buttercream or your favorite frosting to fill them.
*Nutrition facts are an estimate

Nutrition

Serving: 1small whoopie pieCalories: 425kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgSodium: 273mgPotassium: 118mgFiber: 1gSugar: 39gVitamin A: 154IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword Amish soft molasses cookies, Molasses Crinkle Cookies Recipe, Molasses whoopie pies
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