Creamsicle Whoopie Pies Recipes

Steps:

• 1. In large bowl, mix cake mix as directed, w/ the ingredients listed on the box, except add dry jello mix & orange juice. Preheat oven as directed on box. Spray a small ice cream scooper w/ a little cooking spray.
• 2. If the batter is too sticky, add a little of the flour mentioned in this recipe. Set parchment papers on several cookie sheets. With the ice cream scooper, scoop 1" balls of dough onto a cookie sheet. Sprinkle the orange colored sprinkles on every other scooped ball. (These will be the tops.)
• 3. Bake 9-11 minutes, or until slightly firm to the touch. Let cool a minute or 2 then remove to racks to fully cool. In medium bowl, Beat Crisco, Fluff, 1Tbsp orange juice, powdered sugar & 1 tsp vanilla, until smooth. Once cookies are cool, place about 1 Tbsp, ( or more, depending on how full you want them,) of filling onto every other cookie, ( these will be the bottoms,) Spread w/ a spoon. Place the tops w/ the sprinkles over the bottoms w/ the filling, press down lightly. I usually put them in a long, wide container w/ parchment paper in between & on top, so they don't stick together, but, alas, I had none left to put away since everyone ate them right away! lol.

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
• Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

Steps:

• 1. Preheat oven to 350* and line two baking sheets with parchment paper.
• 2. Sift together the flour, baking powder, and salt onto a sheet of waxed paper.
• 3. In a large bowl beat together the butter, shortening, and both sugars until light and creamy about 3 min.
• 4. Add the eggs and the buttermilk until combined. In a measuring cup combine the milk, baking soda and vinegar.
• 5. Alternate the milk mixture, and the flour mixture when adding to the batter. Beat on low until combined.
• 6. Add the vanilla and beat on med. speed about 2 min. until until completely combined.
• 7. Using a cookie scoop drop about 1 tablespoon of batter onto the prepared baking sheets about 2 inches apart.
• 8. Bake one sheet at a time for about 10 min. or until the edges are golden. Remove from oven and let cool on sheet for 5 min. Then place on wire racks to cool completely.
• 9. For the filling ~ sift the confectioners sugar on to parchment paper.
• 10. In a medium bowl beat together the cream cheese, and sugar on low speed until well combined.
• 11. Add the orange zest, butter, vanilla and orange juice. Increase the speed to medium and beat until creamy and smooth about 4 min.