Cooking with Kyle: July 4th Whoopie Pies

Cooking with Kyle
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This New England classic treat is perfect for involving the kids. It’s easy, quick and delicious. Added bonus: these are in Independence Day colors. This recipe will yield 20, two-inch sandwich treats. Feel free to double the recipe – you will likely need them!


  • 1 box Red Velvet cake mix
  • 1 stick butter, room temperature
  • 2 eggs

Sandwich filling:

  • 3 C powdered sugar, sifted
  • 1/3 C butter, room temperature
  • 3 T milk, cream or 1/2&1/2.
  • 1.5 t vanilla extract
  • Blue jimmies, stars or sprinkles


  1. Preheat oven to 375 degrees
  2. Line with parchment or lightly spray two cookie sheets
  3. In a mixing bowl, whisk together cake mix, egg and softened stick of butter until thoroughly combined and smooth. Batter will be thicker than cake batter – closer to cookie dough.
  4. Using greased hands, roll into 1” balls and place 2” apart in bakery sheets.
  5. Bake for 8-10 minutes, or just until puffy and cracking slightly on top. (Bake a minute longer if the Whoopie Pies will sit outside for any length of time when serving)
  6. Remove from oven and allow to cool thoroughly before assembling pies.


  • Using electric beater, beat remaining 1/3 C butter, powdered sugar, milk/cream and vanilla until fluffy and smooth.

To assemble:

  1. Spread 1/2 of the cookie-cakes with filling.
  2. Sprinkle edges with blue jimmies/sprinkles OR before filling, fold a generous amount of same into filling. Top with remaining cookie-cakes and lightly press.
  3. Store sealed in a cool place (or refrigerate if serving outdoors) until use. Will keep 4-5 days. May be frozen in a freezer bag for up to a week before use.

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