These fun Easter Whoopie Pies are like soft, cake-like cookies filled with creamy goodness. They come in bright colors to celebrate the holiday!
Making these pies is always a blast. Plus, who doesn’t love a tasty treat that looks like it’s right out of spring? They disappear quickly at parties—I always make extra! 🐰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies, providing structure. For a gluten-free option, you can use a gluten-free flour blend. My favorite blend has a good balance and works well in most recipes.
Baking Soda: This ingredient is essential for leavening, making the cookies fluffy. If you’re out of baking soda, you can substitute with baking powder, using about three times the amount, but remember that it might alter the texture slightly.
Unsalted Butter: Softened butter enhances the cookie’s texture and flavor. If you need a dairy-free option, coconut oil or vegan butter works well. I personally enjoy using vegan butter for a lighter texture.
Granulated Sugar: It adds sweetness and helps with browning. You can use brown sugar to add a hint of molasses flavor, or for a healthier choice, try coconut sugar. Just keep in mind that it might change the color a bit.
Pink Frosting: While store-bought frosting is convenient, homemade frosting using powdered sugar, butter, and a splash of milk can be creamier and fresher. You can also swap it with chocolate, cream cheese, or any favorite flavor!
How Do You Get the Perfect Cookie Texture?
The key to a great texture is in the mixing and baking process. First, cream the butter and sugar well until fluffy; this adds air to the mixture. Be careful not to overmix once the flour is added. This can lead to tough cookies. Here’s how to nail it:
- Preheat your oven properly; it’s crucial for even baking.
- Mix the dry ingredients separately before adding them to the wet mix. This helps to distribute the baking soda and salt evenly.
- When combining the ingredients, fold gently until just mixed—some lumps are perfectly fine!
- Ensure the cookies don’t overbake. They should be lightly golden at the edges but still soft in the middle when you take them out.
How to Make Easter Whoopie Pies
Ingredients You’ll Need:
For the Cookie Base:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Filling:
- 1 cup pink frosting (store-bought or homemade)
- 1/2 cup colorful sprinkles
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time and 10-12 minutes of baking time. Make sure to also set aside a little time for cooling the cookies. Overall, you’ll have your Easter Whoopie Pies ready in about 1 hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, line two baking sheets with parchment paper. This will help the cookies not stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt until combined. This will ensure your whoopie pies have the right texture. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes; enjoy the sweet smell!
4. Add Egg and Vanilla:
Next, add in the egg and the vanilla extract to the butter mixture. Beat everything together until it’s well combined and smooth. You’ll want to see a nice, creamy consistency.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix it up! Gradually add in the dry flour mixture, alternating with the milk. Start and end with the flour. Just mix until everything is combined; over-mixing can make the cookies tough!
6. Scoop and Bake:
Using a cookie scoop or a spoon, drop about 2 tablespoons of the cookie dough onto the prepared baking sheets. Leave some space between each dollop, as they will spread a bit while baking. Then, pop them in the oven!
7. Cool Down:
Bake for 10-12 minutes, or until the edges are lightly golden. When they’re done, remove them from the oven and let them cool on the baking sheets for 5 minutes. After that, transfer the cookies to a wire rack to cool completely.
8. Assemble Your Whoopie Pies:
Once the cookies have completely cooled, it’s time for the fun part! Spread pink frosting on the flat side of half the cookies, then sandwich them together with the other half. Yum!
9. Add Colorful Sprinkles:
To make your Whoopie Pies extra festive, roll the edges in colorful sprinkles. This not only looks great but adds a nice crunch!
10. Enjoy or Store:
Serve your delicious Easter Whoopie Pies immediately or store them in an airtight container for up to 3 days. They make a perfect treat for special occasions or just because!
Enjoy your baking adventure, and happy Easter!
Can I Substitute the All-Purpose Flour?
Yes! You can use a gluten-free all-purpose flour blend to make these whoopie pies gluten-free. If using whole wheat flour, keep in mind it may result in a denser texture, so you might want to use about 3/4 of the whole wheat flour and mix it with some all-purpose flour for a lighter texture.
How Do I Make This Recipe Dairy-Free?
To make these whoopie pies dairy-free, swap out the unsalted butter for a plant-based butter or coconut oil. For the milk, you can use almond milk, soy milk, or oat milk as a great substitute. Just ensure your frosting is also dairy-free if you’re being strict with it!
Can I Prepare the Cookie Dough in Advance?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just make sure to cover it with plastic wrap. If you want to store it longer, you can freeze the dough in portioned scoops. When ready to bake, thaw in the fridge overnight and then bake as directed.
How Should I Store Leftover Whoopie Pies?
Store any leftover whoopie pies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, pop them in the refrigerator, but let them come to room temperature before serving for the best flavor and texture.
