Orange Almond Cream Whoopie Pies
Get ready to elevate your dessert game with these irresistibly soft and flavorful Orange Almond Cream Whoopie Pies, a delightful twist on the classic treat! These handheld wonders feature pillowy orange-scented cookies, infused with fresh citrus zest and juice for a zippy, fragrant burst of flavor. Sandwiched between is a velvety almond cream filling, enriched with buttery sweetness and a hint of luxurious almond extract that perfectly complements the tangy orange. Ready in just 30 minutes, these whoopie pies are ideal for brightening up any occasion—from casual gatherings to festive celebrations. Serve them chilled or at room temperature, and watch them disappear in no time! Perfect for fans of citrus desserts, almond-infused recipes, and indulgent treats, this recipe is a must-try for anyone with a sweet tooth.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 1 tablespoon Orange zest
- 2 tablespoons Fresh orange juice
- 0.25 cup Whole milk
- 1.5 cups Powdered sugar
- 0.5 cup Unsalted butter, softened (for filling)
- 0.5 teaspoon Almond extract
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, and orange juice.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops spring back when lightly pressed. Allow the cookies to cool completely on a wire rack.
To make the almond cream filling, beat the powdered sugar and softened butter together in a medium bowl until smooth and fluffy. Add the almond extract and heavy cream, and beat until well combined and spreadable.
Pair the cookies by size. Spread or pipe a generous amount of almond cream filling onto the flat side of one cookie and top with the flat side of another cookie to form a whoopie pie.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 575.4 g | 209% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 381.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
