Easter Whoopie Pies

Easter whoopie pies combine pillowy soft cookies with creamy frosting for a festive treat that brings joy to any spring celebration. These charming sandwich cookies feature a simple cake mix shortcut that delivers professional-quality results with minimal effort. Decorated with colorful sprinkles and filled with pastel pink frosting, they capture the playful spirit of Easter while satisfying sweet cravings.

I first made these whoopie pies when searching for a simple yet impressive Easter dessert that wouldn't keep me in the kitchen all day. The cake mix shortcut was admittedly experimental, but the resulting cookies were so perfectly soft and pillowy that they've become our signature Easter treat. The joy on my family's faces when biting into these sweet sandwiches makes them worth making year after year.

Essential Ingredients

• White cake mix: Creates perfectly soft, cake-like cookies with minimal measuring
• Vegetable oil: Provides necessary moisture for the ideal tender texture
• Eggs: Bind the ingredients while contributing to the cookies' structure
• Easter sprinkles: Add festive color and slight crunch to the cookie exterior
• Vanilla frosting: Creates a sweet, creamy filling that holds everything together
• Red food coloring: Transforms plain frosting into a festive pastel pink

Preparation Method

Make The Cookie Dough:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. In a medium bowl or the bowl of a stand mixer, combine one 13.25 oz box of white cake mix with 1/2 cup vegetable oil and 2 eggs. Beat the mixture until a cohesive dough forms, being careful not to overmix. The dough will be thicker than cake batter but softer than traditional cookie dough.

Form And Decorate:

Using a cookie scoop (about 1.5 tablespoons), portion the dough and drop onto the prepared baking sheet, leaving about 2 inches between each cookie. Top each dough portion with colorful Easter sprinkles, then gently press down slightly to adhere the sprinkles to the surface. This slight flattening also helps the cookies bake into the perfect round shape while maintaining their soft texture.

Bake To Perfection:

Transfer the baking sheet to the preheated oven and bake for exactly 10 minutes. The cookies are done when they're set but not browned, maintaining their pale appearance for that classic whoopie pie look. Allow them to cool on the baking sheet for a few minutes to firm up slightly, then transfer to a wire rack to cool completely. The cookies must be completely cool before filling to prevent the frosting from melting.

Create The Filling:

While the cookies cool, prepare the filling by adding 2 drops of red food coloring to 1 cup of vanilla frosting. Stir until the color is evenly distributed and a consistent pastel pink is achieved. Transfer the tinted frosting to a piping bag and snip off the tip to create an opening about 1/2 inch wide. This makes assembly neater and gives the whoopie pies a more professional appearance.

Assemble The Whoopie Pies:

Once the cookies are completely cool, pipe a generous swirl of pink frosting onto the flat side of half the cookies. Top with the remaining cookies, placing them flat side down on the frosting. Gently press together just until the filling reaches the edges. The soft texture of these cookies makes them perfect for sandwiching without crumbling.

My grandmother always said that the best recipes bring people together, and these Easter whoopie pies embody that philosophy perfectly. Making them has become a cherished tradition in our family, with everyone taking on different roles - scooping dough, sprinkling decorations, or the coveted job of piping frosting. The simple joy of creating something delicious together creates memories that last far longer than the cookies themselves (which, admittedly, disappear rather quickly!).

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Serving Suggestions

• Arrange on a pastel-colored platter for a festive Easter display.
• Pair with glasses of cold milk for the perfect sweet-and-creamy combination.
• Serve alongside fresh strawberries or other spring fruits for a balanced dessert offering.
• Include as part of an Easter dessert table with other holiday treats.

Storage Wisdom

• Store assembled whoopie pies in an airtight container at room temperature for up to 3 days.
• Place parchment paper between layers if stacking to prevent sticking.
• For longer storage, refrigerate for up to one week, but bring to room temperature before serving for the best texture and flavor.
• Freeze individually wrapped whoopie pies for up to 2 months.

Creative Variations

• Lemon Burst: Add 1 tablespoon lemon zest to the cookie dough and use lemon frosting for the filling.
• Chocolate Lovers: Substitute chocolate cake mix for the white and use chocolate frosting for an extra indulgent treat.
• Funfetti Surprise: Use funfetti cake mix and add extra sprinkles to both the dough and the filling for a colorful twist.
• Neapolitan: Create a trio of flavors with vanilla cookies, strawberry-flavored filling, and a dot of chocolate frosting in the center.

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I've made these Easter whoopie pies for countless spring gatherings, school functions, and family celebrations. What makes them truly special is their ability to bring joy to both the baking process and the eating experience. The combination of soft, cake-like cookies and creamy filling creates a perfect textural contrast, while the festive colors and sprinkles capture the playful spirit of Easter. Whether you're an experienced baker or just looking for a simple holiday treat, these whoopie pies deliver both simplicity and satisfaction.

Frequently Asked Questions

→ Can I use a different flavor of cake mix?

Absolutely! This recipe works with any flavor of cake mix. Try chocolate, strawberry, funfetti, or lemon for different variations. You may want to adjust your food coloring and sprinkles to complement the cake flavor.

→ How can I store these whoopie pies?

Store assembled whoopie pies in an airtight container at room temperature for 2-3 days. For longer storage, place them in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.

→ Can I freeze these whoopie pies?

Yes! Freeze them in a single layer until solid, then transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 2 months and thaw at room temperature before serving.

→ Can I use homemade frosting instead of store-bought?

Definitely! A simple buttercream frosting works perfectly. Mix 1/2 cup softened butter with 2 cups powdered sugar, 1 teaspoon vanilla, and 1-2 tablespoons milk until smooth, then add food coloring.

→ My cookies spread too much during baking. What went wrong?

If your cookies spread too much, your dough might be too warm. Try chilling the dough for 30 minutes before scooping and baking. Also, make sure your baking sheet is cool before adding new batches of dough.