Description
These Easter Whoopie Pies are a delightful and colorful treat, combining soft, vanilla-flavored cake cookies speckled with festive Easter sprinkles and a creamy, pink-tinted vanilla frosting sandwiched between them. Perfect for spring celebrations or as a fun dessert, they are easy to prepare with simple ingredients and bake to a tender, fluffy texture.
Ingredients
Scale
Cookie Dough
- 1 box French vanilla cake mix
- 1 large egg
- ½ cup unsalted butter (for dough)
- 3 cups Easter sprinkles
Vanilla Frosting
- ½ cup unsalted butter, softened (for frosting)
- 2 ½ cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
- Pink gel food coloring
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- Mix the dough: Using a standing mixer fitted with a whisk attachment, combine the French vanilla cake mix, one large egg, and ½ cup unsalted butter. Beat these ingredients together until a soft and cohesive dough forms, making sure the mixture is well incorporated.
- Add sprinkles to the dough: Gently fold in 1 cup of Easter sprinkles into the dough so that the colorful bits are evenly distributed throughout the mixture.
- Shape the cookies: Using a small cookie scoop, portion out the dough and roll the portions into balls. Pour the remaining 2 cups of Easter sprinkles into a separate bowl and roll each dough ball in the sprinkles until fully coated.
- Bake the cookies: Arrange the sprinkle-coated dough balls on the prepared cookie sheets, spacing them evenly to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool the cookies: Remove the baked cookies from the oven and let them cool completely on the baking sheets before handling further.
- Prepare the frosting: In a standing mixer, beat together ½ cup of softened butter, 2 ½ cups powdered sugar, 1 tsp pure vanilla extract, 2 tbsp heavy whipping cream, and a few drops of pink gel food coloring. Mix until the frosting is creamy and thick enough to hold a peak.
- Assemble the whoopie pies: Once cookies are fully cooled, pair them up by size. Pipe a generous dollop of the prepared pink vanilla frosting onto the flat side of one cookie, then gently press the flat side of another cookie on top to form a sandwich-style whoopie pie.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- Use parchment paper or silicone mats for easy cleanup and even baking.
- Customize sprinkles and gel food coloring to match other holidays or preferences.
- For firmer frosting, chill in the refrigerator before assembling the pies.
- Store whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
