Preheat oven to 350 F.
Line baking sheet with parchment paper.
In a medium bowl, whisk together all dry ingredients (first 5 ingredients).
Then mix in the wet ingredients one by one, until the dough is smooth.
Use a cookie scoop to form 16 - 18 small cookies (should be 8 - 10 total whoopie pies) depending on how big your cookie scoop is.
Bake 11-12 minutes.
These must cool COMPLETELY so the frosting spreads on easily.
Spread the frosting on the cakes and form them into sandwiches.
Next, seal your candy canes into a large ziplock bag and press out the air.
Using a rolling pin, gently roll over the bag and crush the candy canes into tiny pieces.
Using a rolling pin, gently roll over the bag and crush the candy canes into tiny pieces. You can also do this step in a food processor, if you prefer, by pulsing your candy canes until they break apart into pieces.
Transfer your candy cane pieces into a bowl.
Gently take your whoopie pies and roll them into the bowl of candy canes, until the candy cane pieces stick to the frosting.
Serve, and enjoy!