These Red White and Blue Whoopie Pies are simple to prepare and even more fun to eat. Bright, festive colors make them a hit with kids and perfect for a Fourth of July celebration.
The cookie batter starts with a box of white cake mix plus instant vanilla pudding, which keeps the cookies soft and chewy while making the recipe quick and forgiving. Add softened butter and eggs, divide the batter, color each portion, and you’ll have red and blue cookie rounds ready to bake.
The filling is a light, fluffy Cool Whip–style frosting that provides structure and a creamy flavor similar to whipped cream cheese frosting. It pairs perfectly with the tender cookie rounds and keeps each sandwich cookie airy and delicious.
Decorative red, white, and blue sprinkles add a festive touch and make each cookie visually appealing. They’re optional, but they do make the whoopie pies feel extra celebratory.
These whoopie pies will disappear fast at any gathering. The recipe is straightforward, so you can focus on assembling and decorating while everyone thinks you spent hours in the kitchen.
Red White and Blue Whoopie Pies
Pin
Rate
Save
Ingredients
- 15.25 oz (432 g) box white cake mix
- 3.4 oz (96 g) small box instant vanilla pudding mix
- ½ cup (113 g) butter, (1 stick) softened
- 2 large eggs
- Red and Blue food coloring, (gel food colors recommended)
- Vanilla Cool Whip Frosting, (comes in a 10.6 oz tub) *See Notes for alternative
- Red, white, and blue sprinkles, (optional)
Instructions
-
In a large bowl, combine the white cake mix and instant vanilla pudding until evenly blended.
-
Using a hand mixer, beat in the softened butter and the eggs until the batter is smooth and combined.
-
Divide the batter into two bowls. Color one portion blue and the other red, mixing until each is a uniform color with no streaks.
-
Scoop dough with a #50 cookie scoop or rounded tablespoon onto a silicone-lined baking sheet, spacing cookies about 1 inch apart.
-
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and tops appear slightly wrinkled. Let the cookies cool completely on a wire rack.
-
Fill a plastic sandwich bag with the vanilla Cool Whip frosting, seal, and snip off one corner. Pipe frosting onto the bottom of one cookie and sandwich with a cookie of the opposite color so each sandwich shows red cookie, white filling, and blue cookie. If desired, press sprinkles into the exposed frosting edge. Repeat with remaining cookies. Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Notes
- If Vanilla Cool Whip Frosting is unavailable, use a whipped cream cheese frosting as an excellent substitute.
Sharing this recipe with a link is encouraged. Copying or posting the full recipe text or photos without permission is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more festive recipes and ideas.