You might not believe it with my penchant for free-form and fail-proof recipes, but I actually started my love affair with food wanting to be a pastry chef. A few of the church ladies in my hometown could make these beautiful cakes literally in their back yards, and that’s what I wanted to do.
I realized over time though that baking and decorating at that level is a precise, complicated, and expensive procedure. That was not going to quite fit with my quirky, slapshod, crazy artist self. So I did what I do best and started finding shortcuts to these beautiful dishes.
The first truly Southern dessert I fell in love with was this red velvet Whoopie pie at a local chain bakery. Going in I wasn’t expecting much from a chain, but boy was I wrong. This dessert was more than I even could have expected. For those of you who don’t know, a Whoopie pie is two fluffy rounds somewhere between a cake and a cookie sandwiched around frosting. Combining cake and cookies seemed like a natural idea to me.
This is my home cooking take on a Whoopie pie. I call it a Heck Yeah pie since they aren’t really Whoopie pies, and “Heck yeah!” is the modern Southern “Whoopie!” It’s simple as you hopefully have come to expect from me, but it packs a sugary punch. It’s two sugar cookies topped with melted powdered sugar and sandwiching chocolate icing.
Here’s the recipe! Feel free to save it in your recipe Rolodex! Please comment or message me if you want a PDF version!
- Sugar cookie dough (I use store-bought, but you can make your own.)
- Powdered sugar
- Chocolate frosting
- Place the sugar cookies on a baking sheet.
- Sprinkle the cookies liberally with powdered sugar.
- Bake the cookies for the minimum time
according to package or recipe directions. (This makes the cookies richer, chewier, and all together more delicious.)
- Once baked, take the cookies out of the oven and let them sit until hardened enough to work with.
- Make sandwiches with the frosting. Take one cookie and spread frosting on the bottom. Then top with another cookie with the bottom touching the frosting.
- Enjoy immediately or save on a plate topped with plastic wrap at room temperature.
I hope you love these as much as I do!