Description
Delightful Red, White and Blue Whoopie Pies made with white cake mix and instant vanilla pudding for a moist texture, filled with a creamy vanilla cream cheese frosting, and decorated with festive red, white, and blue sprinkles. Perfect for patriotic celebrations or summer gatherings.
Ingredients
Scale
Cookie Dough
- 1 box white cake mix
- 1 small (3.4 oz) box instant vanilla pudding mix
- 8 tablespoons (1/2 cup) unsalted butter, softened
- 2 large eggs, room temperature
- Red food coloring, as needed
- Blue food coloring, as needed
Filling and Decoration
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons vanilla extract
- Red, white, and blue sprinkles, for decorating
Instructions
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of your oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the white cake mix and instant vanilla pudding mix. Add the softened butter and eggs, then beat on medium speed until fully combined into a thick dough.
- Color the Dough: Divide the dough evenly into two separate bowls. Add red food coloring to one bowl and blue food coloring to the other. Mix each until the dough is uniformly colored with no streaks.
- Shape the Cookies: Using a tablespoon or small cookie scoop, drop rounds of dough onto the prepared baking sheets. Be sure to space them at least 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for about 10 minutes, or until the cookie rounds spring back when gently pressed. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Prepare the Filling: While the cookies are cooling, clean the mixer bowl and beat together the softened cream cheese and powdered sugar on medium-high speed for 3-5 minutes until light and fluffy. Add the vanilla extract and mix until fully incorporated.
- Assemble Whoopie Pies: Once the cookies are completely cooled, spread a generous layer of the cream cheese filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.
- Decorate the Edges: Roll or sprinkle the edges of the filled whoopie pies with red, white, and blue sprinkles for a festive finish. Repeat for all cookies.
- Store and Serve: Place the assembled whoopie pies in an airtight container and refrigerate until ready to serve. Let them come to room temperature before eating for optimal flavor and texture.
Notes
- Ensure the butter and eggs are at room temperature for best mixing results.
- If you prefer softer whoopie pies, do not overbake the cookies; they should spring back when pressed.
- The filling can be prepared in advance and refrigerated; bring to room temperature before assembling.
- Use gel food coloring for more vibrant colors without affecting dough consistency.
- Store whoopie pies in the refrigerator; consume within 3-4 days for freshness.
