Cranberry Whoopie Pies

  • preparation

    Preparation time

    30 Minutes

  • portions



  • cooks

    Cooks In

    30 Minutes


Who doesn't love whoopie pies? They're just the right size and no need to cut into a cake and make a mess! These aren't just regular whoopie pies though, because of course they have cranberries in them! Using whole frozen cranberries you get a delicious burst of flavor and you can make them year round. Our cranberries can be found at most major retailers nationwide. Find a store near you. The ricotta filling is pretty amazing too! You have to give these whoopie pies a try! 

Recipe and photo by Andrea of @AndreaMarie.UGC.



For the Cookie:

• 2 Cups Flour
• 1/2 Cup Unsalted Butter (softened)
• 1/3 Cup Brown Sugar
• 1/3 Cup Granulated Sugar
• 1 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 2 Eggs
• 1/3 Cup Milk
• 1 tsp Vanilla Extract
• 1 cup Cape Cod Select frozen cranberries

Ricotta Filling:

• 1 Cup full fat Ricotta Cheese
• 5 oz White Chocolate
• 1/2 cup unsalted butter (softened) • 1 tbsp Coconut oil
• Orange Zest


Preheat oven to 350F.

With a hand mixer, mix butter and sugar together until fluffy.

Mix in eggs one at a time, then vanilla extract.

Whisk dry ingredients together, and slowly add to the wet mixture, alternating with milk.

Fold in cranberries until evenly incorporated

Roll dough into 1 tbsp sized balls, and place on a lined baking sheet. Bake for 18-20 mins. Let


For the Filling:

With a hand mixer, whip butter until fluffy, then mix in ricotta until smooth.

Melt white chocolate and coconut oil in the microwave using 15 second intervals. Once

melted, pour into the ricotta mixture.

Add 1 tsp orange zest.

Mix until smooth and creamy. Set in the refrigerator for 30 mins.

Once the cookies and ricotta mixture are cooled, spread the filling between two cookies, and gently sandwich them together.

Top with remaining orange zest!

Depending on the size of cookie you make, this yields 8-12 whoopie pies!


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