ONE GIRL COOKIES RECIPES

Steps:

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
• Whisk eggs, oil, granulated sugar, brown sugar, yogurt, and vanilla in a large bowl until well combined. Gradually whisk in dry ingredients until just blended, carefully scraping down sides of bowl with a rubber spatula. The batter should be a bit stiff so it won’t spread very much when piped (test it—if it spreads, stir in 1–2 Tbsp. flour).
• Using a pastry bag fitted with a large plain tip, pipe out 2" diameter rounds onto prepared baking sheet, leaving 1½" between them. Hold pastry bag completely vertical to help achieve nice rounds. If you have to wait between batches, keep batter refrigerated.
• As soon as baking sheet is full, transfer to oven and bake whoopie pies until they spring back when touched, 8–10 minutes. Transfer to a wire rack; let cool completely.
• Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes. With motor running, add powdered sugar, ½ cup at a time, and beat and until pale and fluffy, scraping down sides of bowl as needed, about 5 minutes. Add vanilla and salt and mix on low speed until well blended.
• Turn half of the cooled whoopie pies over so they are flat side up. Using an offset spatula, dollop a nickel-sized ball of frosting into the center of each and top with remaining pies.
• Do Ahead: Vanilla filling can be stored up to 5 days in the refrigerator. Bring to room temperature before filling.

Steps:

• Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
• Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
• Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.