Vanilla Cardamom Whoopie Pies

Vanilla Cardamom Whoopie Pies

Club House Kitchens

By: Club House Kitchens

Made With:

Club House McCormick Gourmet

This classic favourite becomes an extraordinary dessert when flavoured with aromatic cardamom and pure vanilla.

Recipe Info

  • Prep Time:

    30m

  • Cook Time:

    8m

  • Servings:

    24

  • User Rating:

Ingredients

  • Cookies
  • 2 cups (500 ml) all-purpose flour
  • 1/2 cup (125 ml) unsweetened baking soda
  • 1 teaspoon (5 ml) salt
  • 1/4 teaspoon (1 ml) cardamom, ground
  • 1 cup (250 ml) buttermilk
  • 1 teaspoon (5 ml) Club House® Pure Vanilla Extract
  • 1 cup (250 ml) firmly packaged brown sugar
  • 1 egg
  • Vanilla Cardamom Filling
  • 1/2 cup (125 ml) butter, softened
  • 1 1/2 cup (375 ml) icing sugar
  • 1 1/2 cup (375 ml) marshmallow fluff
  • 2 teaspoons (10 ml) Club House® Pure Vanilla Extract
  • 1/4 teaspoon (1 ml) McCormick Gourmet™ Ground Decorticated Cardamom
  • 1/3 cup (75 ml) finely chopped salted shelled pistachios

Nutrition Information

(per serving)

  • Calories 210
  • Cholesterol 30
  • Protein 2
  • Saturated Fat 5
  • Sodium 250

This classic favourite becomes an extraordinary dessert when flavoured with aromatic cardamom and pure vanilla.

Key products

A 125 ml bottle of Club House Pure Vanilla Extract featuring a white cap and a label with an illustration of vanilla beans.
A white plate filled with golden brown chocolate chip cookies that were baked using Club House Pure Vanilla Extract for a rich and classic flavor.

Club House® Pure Vanilla Extract, 125mL

A clear glass jar of Mcc Grmt Cardamom Grd 29G featuring a grey flip top lid and a white label with the McCormick Gourmet logo.
Two slices of custard tart topped with whipped cream and fresh berries are served on blue plates alongside gold forks and amber glasses of water, featuring the warm flavor of Mcc Grmt Cardamom Grd 29G.

McCormick Gourmet™ Ground Decorticated Cardamom, 29g

Instructions

Instructions

  1. For the Cookies, preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda, salt and cardamom in medium bowl; set aside. Mix buttermilk and vanilla in small bowl.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg; mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tbsp (15 mL) of batter, 2 inches (5 cm) apart, onto parchment paper-lined large baking sheets. (Cookies will spread so avoid crowding them on baking sheet).
  3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
  4. For the Filling, beat butter, icing sugar, marshmallow fluff, vanilla and cardamom in medium bowl with electric mixer on medium speed until light and fluffy.
  5. To assemble the Whoopie Pies, place 1 tbsp (15 mL) filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in chopped pistachios. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

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