Name: Honey Whoopie Pies
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 and 2/3 cups all-purpose flour, such as Glicks; 1/2 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 3 tablespoons margarine; 1 teaspoon Gefen Vanilla Extract; 1 large egg; 1 tablespoon Gefen Honey; 1/4 cup coconut milk; 3/4 pound Gefen Confectioners’ Sugar (about 3 cups); 6 tablespoons margarine, at room temperature; 1/4 cup Gefen Honey; 1/8 cup coconut milk, or more until the right consistency is reached

Honey Whoopie Pies

Goodbye, dry and crumbly honey cookies. These whoopie pies are a different and delicious take on the classic Sweet New Year treat, with honey in the cookies and in the sweet filling.

Yield: about 12 whoopie pies

For more sweet treats, watch Let’s Bake with Mini Melanie!

Ingredients

Cookies

1 and 2/3 cups all-purpose flour, such as Glicks
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons margarine
1 teaspoon Gefen Vanilla Extract
1 large egg
1 tablespoon Gefen Honey
1/4 cup coconut milk

Filling

3/4 pound Gefen Confectioners’ Sugar (about 3 cups)
6 tablespoons margarine, at room temperature
1/4 cup Gefen Honey
1/8 cup coconut milk, or more until the right consistency is reached

Explore

cookies dairy free filling freezer-friendly Let's Bake Melanie and Diana Moss Mini Melanie non-dairy sweet tooth

Directions

Whisk together in bowl the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Beat together with hand mixer in bowl: the granulated sugar, margarine, honey, and vanilla. Add the egg. Add the flour, alternating with the coconut milk.
Scoop two mounded tablespoons of batter, about two inches apart on a baking sheet lined with Gefen Parchment Paper. Gently smooth the top. Then bake at 400 degrees Fahrenheit for 10 to 12 minutes. Cool to room temperature.

Mix the confectioners sugar and margarine with a hand-held mixer. Add in honey and coconut milk. Mix until just combined, into a spreadable consistency.

Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie–bottom facing in–to make a sandwich.

Notes:
These cookies can be stored at room temperature in an airtight container for two to three days. For longer freshness, refrigerate up to 1–2 weeks. They also freeze well for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

Explore

cookies dairy free filling freezer-friendly Let's Bake Melanie and Diana Moss Mini Melanie non-dairy sweet tooth

Honey Whoopie Pies

Melanie and Diana Moss

Kosher.com Exclusive

Recipe Description:

Goodbye, dry and crumbly honey cookies. These whoopie pies are a different and delicious take on the classic Sweet New Year treat, with honey in the cookies and in the sweet filling.

Yield: about 12 whoopie pies

For more sweet treats, watch Let’s Bake with Mini Melanie!

Ingredients

Cookies

1 and 2/3 cups all-purpose flour, such as Glicks
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons margarine
1 teaspoon Gefen Vanilla Extract
1 large egg
1 tablespoon Gefen Honey
1/4 cup coconut milk

Filling

3/4 pound Gefen Confectioners’ Sugar (about 3 cups)
6 tablespoons margarine, at room temperature
1/4 cup Gefen Honey
1/8 cup coconut milk, or more until the right consistency is reached

Directions

Step 1 - Prepare the Cookies

Whisk together in bowl the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Beat together with hand mixer in bowl: the granulated sugar, margarine, honey, and vanilla. Add the egg. Add the flour, alternating with the coconut milk.
Scoop two mounded tablespoons of batter, about two inches apart on a baking sheet lined with Gefen Parchment Paper. Gently smooth the top. Then bake at 400 degrees Fahrenheit for 10 to 12 minutes. Cool to room temperature.

Step 2 - Prepare the Filling

Mix the confectioners sugar and margarine with a hand-held mixer. Add in honey and coconut milk. Mix until just combined, into a spreadable consistency.

Step 3 - Assembly

Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie–bottom facing in–to make a sandwich.

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star

100%

4 star

3 star

2 star

1 star

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Mariya • 2 years ago

can this be made with almond milk instead of coconut?

Chana Fox Kosher.com Team • 2 years ago

Reply to Mariya

Sure. Enjoy these delicious baked goods!
-Chana Tzirel from Kosher.com

Atara • 3 years ago

Delicious honey cookies. Even made during the year and very much welcomed! They even taste great without the glaze. Easy to make

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Honey Whoopie Pies

Directions

Prepare the Cookies

Prepare the Filling

Assembly

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

2 Comments

Your comment will be posted in a moment...