Looking for a delicious and fun Easter dessert that will impress your family and friends? These Easter whoopie pies are soft, cake-like cookie sandwiches filled with a creamy, sweet frosting. They’re perfect for Easter baking, festive gatherings, or as a homemade treat to share with loved ones.
This whoopie pie recipe is easy to make, beautifully decorated, and packed with classic flavors that everyone will love. Whether you’re looking for Easter sweets, Easter snacks, or a special addition to your Easter goodies, these pastel-colored whoopie pies will be a hit!
Table of Contents
Why You’ll Love These Easter Whoopie Pies
- Fun & Festive – Perfect for Easter baking with pastel colors and creamy filling.
- Soft & Fluffy – The cake-like cookies are light, tender, and delicious.
- Customizable – Easily switch up the colors, flavors, or decorations.
- Great for Sharing – A wonderful Easter dessert recipe to make for family and friends.
- Kid-Friendly – A fun baking activity for kids to decorate and enjoy!
Ingredients for Easter Whoopie Pies
For the Whoopie Pie Cookies:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) whole milk
- Food coloring (pastel colors like pink, yellow, and blue)
For the Creamy Filling:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- ½ cup (100g) marshmallow fluff (optional for extra fluffiness)
For Decoration:
- Pastel sprinkles
- Colored sugar
- Mini chocolate eggs (optional)
Kitchen Equipment Needed
To make these Easter goodies, you’ll need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
- Piping bag or zip-top bag for frosting
Step-by-Step Instructions to Make Easter Whoopie Pies
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter & Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until well combined.
Step 4: Combine Wet & Dry Ingredients
Alternately add the dry ingredients and buttermilk/milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 5: Color the Batter
Divide the batter into three small bowls. Add a few drops of pastel food coloring to each bowl (pink, yellow, blue, or any other Easter colors). Mix gently until the color is evenly blended.
Step 6: Scoop & Bake
Use a cookie scoop or tablespoon to drop small, round mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until they are set and slightly golden. Let them cool completely on a wire rack.
Step 7: Make the Creamy Filling
In a mixing bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Add marshmallow fluff if using for extra creaminess.
Step 8: Assemble the Whoopie Pies
Pipe or spread a generous amount of frosting onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
Step 9: Decorate & Serve
Roll the edges of the whoopie pies in pastel sprinkles or colored sugar for an extra festive touch. You can also top them with mini chocolate eggs for added decoration.
Expert Tips for the Best Whoopie Pies
- Use room-temperature ingredients – This helps create a smooth batter and frosting.
- Make even-sized cookies – Use a cookie scoop to keep them uniform in size.
- Don’t overbake – The cookies should be soft and slightly domed, not dry.
- Chill before serving – This helps the frosting set and makes them easier to handle.
Fun Variations of Easter Whoopie Pies
- Chocolate Easter Whoopie Pies – Swap ½ cup flour for cocoa powder for a chocolate version.
- Carrot Cake Whoopie Pies – Add ½ cup grated carrots and a pinch of cinnamon to the batter.
- Lemon Whoopie Pies – Add 1 teaspoon lemon zest to the batter for a citrusy flavor.
How to Store & Keep Your Whoopie Pies Fresh
- Refrigerate in an airtight container for up to 5 days.
- Freeze unfilled cookies for up to 2 months and thaw before assembling.
- Bring to room temperature before serving for the best texture.
Serving Ideas and Presentation Tips
- Serve on a pastel-colored platter for a festive Easter dessert table.
- Wrap in cellophane bags with ribbons for a cute Easter treat gift.
- Arrange in an Easter basket with decorative grass and chocolate eggs.
Common Mistakes to Avoid When Making Whoopie Pies
- Overmixing the batter – This can make the cookies dense instead of soft and fluffy.
- Not letting them cool before assembling – The frosting will melt if the cookies are warm.
- Using too much food coloring – A little goes a long way to achieve soft pastel colors.
Pairing Ideas: What to Serve with Easter Whoopie Pies
- A glass of cold milk – Classic and refreshing.
- Easter punch or lemonade – A festive drink to balance the sweetness.
- Fruit salad – A light and fresh contrast to the rich cookies.
FAQ Section
1. Can I make these whoopie pies ahead of time?
Yes! Store them in the fridge for up to 5 days, or freeze the cookies and assemble before serving.
2. Can I use store-bought frosting instead of homemade?
Absolutely! While homemade frosting tastes best, store-bought vanilla or cream cheese frosting works well.
3. Can I make these whoopie pies gluten-free?
Yes! Substitute gluten-free all-purpose flour for a GF version.
Final Thoughts and Call to Action
These Easter whoopie pies are the perfect Easter dessert recipe—soft, colorful, and filled with sweet, creamy goodness. Whether you’re baking for a holiday party, making Easter goodies for kids, or just looking for a fun Easter snack, these festive treats will be a huge hit.
Try this whoopie pie recipe today and let us know how it turned out! Share your creations on social media and subscribe for more Easter sweets and baking ideas!
PrintEaster Whoopie Pies : Fun & Festive Dessert
Looking for a delicious and fun Easter dessert that will impress your family and friends? These Easter whoopie pies are soft, cake-like cookie sandwiches filled with a creamy, sweet frosting.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Category: Dessert
- Cuisine: American
Ingredients
For the Whoopie Pie Cookies:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) whole milk
- Food coloring (pastel colors like pink, yellow, and blue)
For the Creamy Filling:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- ½ cup (100g) marshmallow fluff (optional for extra fluffiness)
For Decoration:
- Pastel sprinkles
- Colored sugar
- Mini chocolate eggs (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until well combined.
Alternately add the dry ingredients and buttermilk/milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter into three small bowls. Add a few drops of pastel food coloring to each bowl (pink, yellow, blue, or any other Easter colors). Mix gently until the color is evenly blended.
Use a cookie scoop or tablespoon to drop small, round mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until they are set and slightly golden. Let them cool completely on a wire rack.
In a mixing bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Add marshmallow fluff if using for extra creaminess.
Pipe or spread a generous amount of frosting onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
Roll the edges of the whoopie pies in pastel sprinkles or colored sugar for an extra festive touch. You can also top them with mini chocolate eggs for added decoration.
Notes
- Use room-temperature ingredients – This helps create a smooth batter and frosting.
- Make even-sized cookies – Use a cookie scoop to keep them uniform in size.
- Don’t overbake – The cookies should be soft and slightly domed, not dry.
Nutrition
- Serving Size: 10
- Calories: 320
- Sugar: 8g
- Fat: 30g
- Carbohydrates: 35g
Keywords: Easter Deserts