Description
A fun and festive treat for Easter, these whoopie pies feature soft cookies filled with creamy frosting and colorful sprinkles.
Ingredients
- 1 Box French Vanilla Cake Mix
- 1 Large Egg
- 1/2 Cup Unsalted Sweet Cream Butter, softened
- 3 Cups Easter Sprinkles (divided)
- 1/2 Cup Unsalted Sweet Cream Butter, softened (for frosting)
- 2 1/2 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- Pink Gel Food Coloring
Instructions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Combine the cake mix, egg, and 1/2 cup of softened butter in a standing mixer until a soft dough forms.
- Add in 1 cup of Easter sprinkles and mix until evenly distributed.
- Scoop the dough using a small cookie scoop and roll into balls.
- Roll each dough ball in the remaining 2 cups of sprinkles until completely coated.
- Bake for 10-12 minutes, leaving space between each cookie.
- Remove from the oven and let cool completely on a wire rack.
- Beat the second 1/2 cup of butter with powdered sugar, vanilla, heavy cream, and pink gel food coloring until creamy.
- Pipe the frosting onto the bottom of one cookie and sandwich it with another cookie.
Notes
Store leftover whoopie pies in an airtight container and separate layers with parchment paper to avoid sticking.