Chai Whoopie Pies {Recipe}

One of my favorite, steamy or iced, beverages is a soy chai.  Those comforting flavors bring me to my happy place.  So you can imagine my thrill when stumbling upon these Chai Whoopie Pies, right?  {anyone else getting over the top excited here?}

A GENIUS recipe created by Laughing Lemon Pie, a self-proclaimed foodie, with a family, on a budget.  And I’m pretty sure she forgot to add “Rock Star” to her list.

Whoopie Chais (or Chai Whoopie Pies)
Author: LaughingLemonPie.com
Sweet and spicy cakey cookie sandwiches with a sophisticated chai flavor.

Ingredients
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
dash black pepper (to taste)
1/2 cup sugar
1 egg
5 1/2 tablespoons butter, softened
1/3 cup buttermilk
1/2 tsp vanilla
2 T, 1-½ tsp flour
½ cups milk
1 T loose chai tea
½ teaspoons vanilla
½ cups butter
½ cups granulated sugar
Instructions
1. Preheat the oven to 350 degrees.
2. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, black pepper, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Add the egg and beat for about three minutes until well
combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour.
Add the vanilla and beat on medium until smooth.
4. Spoon batter into a zip-top bag, snip off the corner, and pipe out cookies onto a parchment paper-lined baking
sheet, leaving about two inches of space between each cookie.
5. Bake for about twelve minutes. Allow to cool completely while you make the chai frosting.
6. FOR FROSTING: In a small saucepan, combine milk and tea and heat; when milk is simmering, sprinkle flour
over the milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room
temperature. Stir in vanilla.
7. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the completely
cooled milk and flour mixture and beat until it all combines and resembles whipped cream—about 8–10 minutes.
8. Assemble whoopie pies by piping or spreading frosting onto the bottom of one cookie and topping with another
cookie (bottom to bottom). Store in the refrigerator between sheets of waxed paper.
Notes
If you want, you can strain the loose tea from the milk for a smoother frosting; I left it and enjoyed the texture and
look of it. These are best the day they are baked.

Whoopie Chais (or Chai Whoopie Pies)
Author: LaughingLemonPie.com
Sweet and spicy cakey cookie sandwiches with a sophisticated chai flavor.
Ingredients
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
dash black pepper (to taste)
1/2 cup sugar
1 egg
5 1/2 tablespoons butter, softened
1/3 cup buttermilk
1/2 tsp vanilla
2 T, 1-½ tsp flour
½ cups milk
1 T loose chai tea
½ teaspoons vanilla
½ cups butter
½ cups granulated sugar

Instructions

1. Preheat the oven to 350 degrees.
2. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, black pepper, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Add the egg and beat for about three minutes until well
combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour.
Add the vanilla and beat on medium until smooth.
4. Spoon batter into a zip-top bag, snip off the corner, and pipe out cookies onto a parchment paper-lined baking
sheet, leaving about two inches of space between each cookie.
5. Bake for about twelve minutes. Allow to cool completely while you make the chai frosting.
6. FOR FROSTING: In a small saucepan, combine milk and tea and heat; when milk is simmering, sprinkle flour
over the milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room
temperature. Stir in vanilla.
7. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the completely
cooled milk and flour mixture and beat until it all combines and resembles whipped cream—about 8–10 minutes.
8. Assemble whoopie pies by piping or spreading frosting onto the bottom of one cookie and topping with another
cookie (bottom to bottom). Store in the refrigerator between sheets of waxed paper.

——

Notes:  If you want, you can strain the loose tea from the milk for a smoother frosting; I left it and enjoyed the texture and look of it. These are best the day they are baked.

Like what you see?  Show her some sugar…

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1 Comment

  • September 17, 2012

    Brandon

    This sounds delicious! What an unusual take on a classic!