Holiday Whoopie Pies
These little cookies are a delightful treat for the holidays! A creamy, satiny marshmallow fluff filling sandwiched between a soft, cakey-yet-crispy cookie!
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Prep Time: 20 Minutes Minutes
Bake/Cook Time: 18-20 Minutes Minutes



1 1/2 cup                     Steve’s GF Cake Flour Blend

1 1/2 teaspoon             Baking Soda
1/2 teaspoon                Baking Powder
1/2 teaspoon                Salt

1/2 teaspoon                Nutmeg, freshly grated
1/2 stick (2oz)             Unsalted Butter, softened
1/2 stick (2oz)             Shortening
1/2 cup                        Superfine Sugar (baker’s sugar)
1/2 cup                        Brown Sugar

1/8 teaspoon                Authentic Foods Vanilla Powder (or 1/2 teaspoon of vanilla extract)
1                                  Large Egg
3/4 cup                        Egg Nog

Filling Ingredients:

1/2 cup                        Unsalted Butter, softened
1 1/4 cup                     Powdered Sugar
1 cup (104g)                Marshmallow Cream
1/2 teaspoon                Peppermint Extract



  1. Pre-heat the oven to 350F.

  2. In a medium size bowl, combine flour, baking soda, baking powder, salt, nutmeg, and vanilla powder then mix well.

  3. In a stand mixer fitted with a paddle attachment, cream the butter, shortening, sugar, and brown sugar for 5 minutes until creamy.

  4. Slowly add the beaten egg until well combined.

  5. Add the flour mixture a little at a time, making sure the flour is well combined each time it is added.

  6. Add the egg nog in 1/4 cup increments.

  7. Once the everything is well incorporated, drop small heaping teaspoons of batter onto a baking sheet.

  8. Bake for 18-20 minutes until the cookies are medium, golden brown. Allow to cool on a wire rack. Once completely cooled, sandwich the filling between two cookies.


  1. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and powdered sugar until it develops into a creamy texture.

  2. Add the marshmallow cream and mix well. Then add the peppermint extract and mix well.

  3. Once the cookies are completely cooled, place a little filling on one side of the cookie, sandwich it with another cookie and enjoy!

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