Mini Rainbow Whoopie Pies

Name: Mini Rainbow Whoopie Pies
Prep time: 2 h
Total time: 2 h
Yield: 50
Ingredients: COOKIES; 2 tbsp (30 mL) butter, softened; 1/2 cup (125 mL) granulated sugar; 1 1/2 cups (375 mL) Original Bisquick™ Mix; 1 egg; 1/3 cup (75 mL) milk; 1 tsp (5 mL) vanilla; Red, yellow, green and blue food colours; FILLING; 125 g (half of 250 g pkg) cream cheese, softened; 1/4 cup (50 mL) butter, softened; 1/2 tsp (2 mL) vanilla; 1 1/4 cups (300 mL) icing sugar

Save Recipe

Prep 2 hr 0 min
Total 2 hr 0 min
Servings 50

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

Itty-bitty whoopie pie bites in playful colours are doubly delicious with this sweet filling!

Created Jun 8, 2016

Save
Share
Keep Screen On

Ingredients

COOKIES
2 tbsp (30 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 1/2 cups (375 mL) Original Bisquick™ Mix
1 egg
1/3 cup (75 mL) milk
1 tsp (5 mL) vanilla
Red, yellow, green and blue food colours
FILLING
125 g (half of 250 g pkg) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 1/4 cups (300 mL) icing sugar

Steps

1

Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2

In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colours. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter into 5 small bowls (about 1/3 cup each).
3

Stir food colour into each as desired to create rainbow colours. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of coloured batter gently to make 20 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
4

Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
5

In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add icing sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
6

For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

Expert Tips

Tip 1
Do your best to keep the amount of dough consistent to ensure an even bake time.
Tip 2
Save time in the kitchen by making a bit bigger bite-size whoopie pies. Use about 1/2 teaspoon dough per cookie. Bake 6 to 7 minutes.
Tip 3
For a brighter pop of colour, use gel food colour in place of the liquid.