Vanilla whoopie pie with chocolate cream

Ingredients:

Cookie

• 2 and 3/4 cups premium flour
• 1 teaspoon of baking soda
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 1 and 1/3 cups granulated sugar
• 110 g butter, room temperature
• 2 tsp vanilla extract
• 1 large egg
• 2/3 cup of sour milk or kefir, shake thoroughly

Butter cream

• 700 g powdered sugar (about 6 cups)
• 165 g butter, room temperature
• 1/4 cup cocoa powder mixed with 3 tablespoons hot water
• 1 tsp vanilla extract
• 2 tbsp. milk
• Multicolored sprinkles for decoration

Preparation:

1. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the sugar, butter, and vanilla extract with a mixer on medium-high speed until light and fluffy. Add the egg and beat until smooth.
3. Reduce mixer speed to low and add flour mixture in three additions, alternating with sour milk, beating after each addition until fully incorporated.
4. Place 2 tablespoons of dough on a baking sheet, spacing them about 5 cm apart. Wet your fingers with water and gently shape each mound into a round shape. Refrigerate for 30 minutes.
5. Preheat oven to 200°C.
6. Bake the cookies, rotating the baking sheets halfway through, until the cookies spring back when gently pressed, 10-12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Butter cream:
   
   Place the powdered sugar and butter in the bowl of a stand mixer and beat with the paddle attachment on low speed for about 1 minute. Increase the mixer speed to medium and beat until smooth. Turn off the mixer and scrape down the sides of the bowl.
8. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on and beat on medium speed for 1-2 minutes. Turn off the mixer and add the milk to the cream. Mix on low speed until fully incorporated.
9. Assemble a whoopie pie:
   
   Turn half of the cookies over and spread with frosting. Top them with the other cookie halves like sandwiches. Spread sprinkles on a plate and roll the edges of each cake in the sprinkles to coat.