St. Patty’s Day Whoopie Pies
We’ve teamed up with MatchaBar, @hustle, to share these St. Patty’s Day Whoopie Pies, you’re sure to love for their festive green color & delicious taste.
Whip up homemade Matcha Buttercream and sandwich it between two Sweet Loren’s Fudgy Brownie Cookies to make these St. Patty’s Day Whoopie Pies.
- 2 packages Sweet Loren’s Fudgy Brownie Cookie Dough
- 1 pound confectioners sugar
- 2 sticks butter (dairy or non-dairy)
- 1 1/2 teaspoons vanilla extract
- 1-2 tablespoons MatchaBar Matcha powder
- Preheat the oven to 325°F.
- Place Cookie Dough portions 2 inches apart on two baking sheets lined with parchment paper.
- Bake for 11-13 minutes. Since ovens vary, check at the shortest time and add time as needed.
- Cool cookies on a wire cooling rack for 15-20 minutes. Refrigerate so the cookies become cold, if there’s extra time (optional).
- Meanwhile, make the buttercream icing. Beat butter (or solid coconut oil that hasn’t melted yet) in a bowl with an electric mixer for 5-6 minutes, until light and fluffy. Add in 1/2 cup of confectioners sugar at a time, beating on medium speed in between each addition. Once all confectioners sugar is added, mix in the vanilla extract. Beat the icing for another 8 minutes until thick and smooth.
- Mix the matcha powder into the icing. Add 1-2 tablespoons of water if the icing is too thick and stir until combined.
- Transfer the Matcha icing into a piping bag fitted with a large star piping tip or use a ziplock bag and cut off a bit of the corner to make a make-shift piping bag.
- Pipe the filling on half of the cooled cookies, then top with another cooled cookie. Repeat this process until you made 12 cookie sandwiches. Enjoy!