Easter Whoopie Pies – Easy and Fun Dessert Recipe
Every year when Easter rolls around, I look forward to making treats that feel just as festive as the holiday itself. These Easter whoopie pies are one of those recipes that instantly put me in the Easter spirit.
Perfect for when you want something homemade without a ton of effort, these cookies come together with just a few simple ingredients . They start with a simple white cake mix, which means less measuring and more time to focus on the fun part (decorating them with pastel-colored frosting and sprinkles).
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The cookies bake up soft and fluffy, and the filling is just sweet enough to bring everything together. A little food coloring gives the frosting that classic pastel Easter look, and a sprinkle of festive decorations makes them perfect for the occasion.
How to Make Easter Whoopie Pies
Here are the ingredients you need to make these Easter whoopie pies, plus step by step instructions for how to make them.
Ingredients
- 13.25 oz box of white cake mix
- 1/2 cup vegetable oil
- 2 eggs
- Easter sprinkles
- 1 cup vanilla frosting
- 2 drops red food coloring
Step by Step Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
2. In a medium mixing bowl (or the bowl of a stand mixer), combine the cake mix, vegetable oil, and eggs. Beat on medium speed until a thick, smooth dough forms. The dough will be slightly sticky but easy to work with.
3. Use a cookie scoop or a spoon to portion out even amounts of dough, dropping them onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow for slight spreading while baking.
4. Sprinkle a generous amount of Easter sprinkles over each dough ball, then gently press them down with your fingertips. This not only helps the sprinkles stick but also slightly flattens the cookies, ensuring they bake evenly.
5. Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges are set but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. In a small bowl, stir together vanilla frosting and two drops of red food coloring until you achieve a uniform pink shade. For easy decorating, transfer the frosting into a piping bag and snip off the tip.
7. Flip half of the cooled cookies upside down. Pipe a generous swirl of frosting onto the center of each one. Then, gently press another cookie on top, sandwiching the frosting between the two. Be careful not to press too hard to keep the filling from spilling out the sides.
Your Easter whoopie pies are ready to enjoy! Serve them fresh, or store them in an airtight container at room temperature for up to two days.
These Easter whoopie pies are the kind of treat that never disappoints. They are soft, sweet, and just the right amount of festive. Whether you’re making them for a family gathering or just for fun, they bring a little extra joy to the table. Grab some sprinkles, mix up the frosting, and enjoy a simple, homemade Easter dessert that everyone will love.
More Easter Treats
- Easter Fluff Salad with Peeps
- Reese’s Pieces Oatmeal Cookies
- Peeps Bunny Cheesecake Pudding Cups
- Easter Coconut Chocolate Chicks
- Easter Chocolate Bark
- Easter Chocolate Coconut Nests
- Easter Rice Crispy Chicks
- Robin Eggs Easter Fudge
Easter Whoopie Pies
Ingredients
- 13.25 oz box of white cake mix
- 1/2 cup vegetable oil
- 2 eggs
- Easter sprinkles
- 1 cup vanilla frosting
- 2 drops red food coloring
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- In a medium mixing bowl (or the bowl of a stand mixer), combine the cake mix, vegetable oil, and eggs. Beat on medium speed until a thick, smooth dough forms. The dough will be slightly sticky but easy to work with.
- Use a cookie scoop or a spoon to portion out even amounts of dough, dropping them onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow for slight spreading while baking.
- Sprinkle a generous amount of Easter sprinkles over each dough ball, then gently press them down with your fingertips. This not only helps the sprinkles stick but also slightly flattens the cookies, ensuring they bake evenly.
- Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges are set but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, stir together vanilla frosting and two drops of red food coloring until you achieve a uniform pink shade. For easy decorating, transfer the frosting into a piping bag and snip off the tip.
- Flip half of the cooled cookies upside down. Pipe a generous swirl of frosting onto the center of each one. Then, gently press another cookie on top, sandwiching the frosting between the two. Be careful not to press too hard to keep the filling from spilling out the sides.
