Gluten-Free Snickerdoodle Whoopie Pies
Use Snickerdoodle Cookies with this filling for whoopie pies that burst with great snickerdoodle flavor. Once constructed, dust whoopie pies with a mixture of cinnamon and powdered sugar.
1 cup organic non-hydrogenated vegetable shortening
1½ cups powdered sugar, sifted
2 tablespoons gluten-free all- purpose flour blend of choice
½ cup canned full-fat coconut milk (well mixed)
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon, divided
1 tablespoon powdered sugar
1. Prepare Snickerdoodle Cookie batter and bake as instructed. Once baked, remove cookies from oven and let cool for a minute on the baking sheet. Then carefully remove to a rack to cool. Pair up matching cookies (for 6 whoopie pies).
2. Place shortening, powdered sugar, flour blend, coconut milk, vanilla and cinnamon in the bowl of a stand mixer (or a large bowl using a hand-held mixer). Using the paddle attachment, mix on low-speed until all ingredients are combined. Scrape down the sides with a silicone spatula. Increase speed to medium-high and keep mixing for about 5 minutes. Filling will start out looking almost curdled and then turn satiny-smooth and fluffy.
3. Pipe, scoop or place a scant ¼ cup filling in the center of one flat side of each cookie pair. Top with second cookie and press down lightly just to make the top half adhere and to push filling out to edges.
4. Place filled pies on a rack with a baking sheet or parchment paper underneath. Blend remaining cinnamon with powdered sugar. Using a mesh strainer, sprinkle cinnamon and powdered sugar mixture over each whoopie pie.
Each Snickerdoodle Whoopie Pie contains