Description
These festive Red, White, and Blue Whoopie Pies are soft, pillowy cookies sandwiched with a creamy, tangy filling, perfect for patriotic celebrations. Made easy with cake mix and instant pudding, and colored with vibrant food dyes, these treats offer a fun twist on the classic whoopie pie. With a luscious cream cheese filling and decorated with colorful sprinkles, they are both eye-catching and delicious—ideal for summer gatherings, picnics, or holiday parties.
Ingredients
Units
Scale
For the Cookies:
- 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
- Blue food coloring
- Red, white, and blue sprinkles
For the Filling:
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure 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 softened butter and eggs, then beat on medium speed until everything is fully combined. The dough will be thick.
- Color the Dough: Divide the prepared dough evenly into two bowls. Add red food coloring to one half and blue food coloring to the other. Mix each until the color is uniform and there are no streaks.
- Shape the Cookies: Using a tablespoon or small cookie scoop, drop rounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake one sheet at a time in the preheated oven for about 10 minutes, or until the cookie rounds spring back when gently pressed. Remove from the oven and let them cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Prepare the Filling: While the cookies cool, make the filling. In the clean bowl of a stand mixer with the paddle attachment, beat the softened cream cheese and powdered sugar together on medium-high speed until light and fluffy, about 3-5 minutes. Add the vanilla extract and mix until fully incorporated.
- Assemble Whoopie Pies: Once cookies are completely cooled, use a knife or spoon to spread a generous layer of cream cheese filling onto the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich.
- Decorate: Roll or sprinkle the filling edges with red, white, and blue sprinkles for a festive finish. Repeat with remaining cookies and filling.
- Store and Serve: Place assembled whoopie pies in an airtight container and refrigerate until ready to serve. Allow them to come to room temperature before serving for best flavor and texture.
Notes
- The dough will be thick; use a strong spoon or cookie scoop for shaping.
- Ensure cookies are completely cooled before filling to prevent the filling from melting.
- Store in the refrigerator if not serving immediately, as the cream cheese filling is perishable.
- For uniform cookies, use the same size scoop for all portions.
- You can substitute gel food coloring for more vibrant hues without affecting the dough’s texture.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 370
- Sugar: 38g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
