Red, White, and Blue Whoopie Pies
Creamy vanilla buttercream sandwiched between two soft cake-like cookies! The perfect treat to celebrate Independence Day!
Ingredients
Vanilla Cake Cookies:
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 whole egg
- 1 egg white
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup milk
- 1 teaspoon vanilla
- Food Coloring: Red and Blue
Vanilla Buttercream:
- 12 Tablespoons unsalted butter softened
- 2 teaspoons vanilla
- Pinch of salt
- 3 cups powdered sugar
- 2-3 Tablespoons milk or cream
Instructions
Make the Cake Cookies:
- Preheat oven to 375ºF and line 2 baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until creamy. Beat in the egg and egg white, mixing until combined.
- In a medium bowl, whisk the flour, salt, and baking powder together. In a glass measuring cup, combine the milk and vanilla. With the mixer on low speed, add a third of the flour mixture, followed by half of the milk mixture. Repeat these steps until you've used up all of the dry and wet ingredients. Mix until just combined.
- Divide batter in half. Dye one half red and the other half blue.
- Using a small cookie scoop or two spoons*, drop the red batter onto one of the prepared baking sheets, leaving about 2 inches of space between each mound. Drop the blue batter onto the other baking sheet in the same manner.
- Bake cake cookies until the tops are springy and just barely dry, about 7-10 minutes. Allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until fluffy. Scrape down the sides of the bowl, then beat in the vanilla and salt.
- With the mixer on low speed, slowly add the powdered sugar, a cup at a time, making sure to scrape down the sides of the bowl frequently. Once incorporated, add the milk/cream and beat on high for at least 3 minutes until light and fluffy. Transfer frosting to a pastry bag fitted with a large round tip.
To Assemble:
- Match each red cookie with a blue cookie similar in size. Pipe a dollop of buttercream onto the bottom side of one cookie, then top with another cookie, pushing the two cookies together gently. Serve and enjoy!
Notes
*You can also transfer the batter to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the batter onto the baking sheet.