Magnolia Bakery’s Whoopie Cookie—two Brown Sugar Cookies filled with Maple Cream Cheese Icing. Home-made in Krystina’s Kitchen and oh so delicious!
Knowing these are my all-time favorite Magnolia treat, my mom found the recipe in the New York Daily News for us to try. I have to say, as a lover of this particular cookie, the sweet sugary taste and soft texture was all there. Combined with the mouth-watering taste of the maple syrup and vanilla icing, Howie Mandel, you’ve got yourself a deal.
So if you decide to try this recipe next time you’re in the kitchen—which I highly encourage you to do—here are some suggestions that will promise the perfect whoopie cookie:
- Half the icing recipe per batch of cookies. This is a must. Magnolia has a tendency to leave you with a surplus of icing/frosting. And while we all may want to eat it by the spoonful as a late night snack, I can guarantee you’ll be happier without the excess icing…and stomach-ache. ;)
- I’d also add a bit more confectioners’ sugar to stiffen the icing—to give it a more frosting-like consistency. It was a bit drippy with just 4 cups, so use your judgement, and gradually add the extra sugar as needed. Consider leaving the icing in the fridge the day before to thicken it up, and then taking it out when you’re ready to ice the whoopies.
- The recipe says bake 10-12 minutes. Since 325 is a low temperature, bake them 14 minutes max. Let them cool for two minutes (literally) on the cookie sheet, and then transfer to a wire rack; wait until they are completely cool before you ice. I promise they’ll still be super soft! So soft that when you’re icing them they’ll start to fold like a crispy taco shell in your hand, while maintaining the flexibility of a flour tortilla. I deem that perfection.
Most of all, enjoy this delectable cookie…and wish me luck! I think I just found a contender to help my mom and I defend our “Best in Show” title in the annual United Way bake-sale at work. :) Let’s make it two years in a row, Magnolia. We got this.