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Red, White, and Blue Whoopie Pies for the Fourth of July

These Red, White, and Blue Whoopie Pies are light, fluffy, festive little nuggets of American joy.

Red, White, and Blue Whoopie Pies | Neighborfoodblog.com

And then I blinked and it was nearly the fourth of the July.

Wait…what? How? Did you..? This just doesnt…

I’m at a loss.

Where. did. June. go?

Time is getting a little out of hand these days. When did my friends start having babies? When did I start paying bills and owning a house and stop taking naps?

Red, White, and Blue Whoopie Pies | Neighborfoodblog.com

And most of all, where did 25 go??

That’s right folks. Today I turn 26. I’m tipping the scales of my 20s. I can no longer say I’m in my early 20s. Nope, it’s all mid to late 20s from here.

You know, though, I’m excited for this new year. 26 has a nice ring to it.

I think 26 is the year to take some chances, risk a little, step out in faith. It’s the year to put less pressure on myself, and start resting in grace. This is the year to discover new restaurants, make messes with flour, conquer croissants. It’s the year to stop the list making and start being present. It’s the year to rock the skinny jeans  and wear red lipstick. It’s the year to fling open our doors and fill our table.

It’s the year I finally learn to love running (yeah, even I don’t buy this one).

It’s the year people finally stop asking if I’m the intern (hopefully?)

You know, I think 26 may be the best year yet.

Red, White, and Blue Whoopie Pies | Neighborfoodblog.com

With summer flying by, I couldn’t justify spending a gorgeous warm night inside the kitchen, but I still wanted to whip up something cute and festive for 4th of July. Since I’m putting less pressure on myself this year, I made these as easy as possible. The cookies are made with just five ingredients: cake mix, pudding mix, butter, eggs, and food coloring. They bake up puffy and pretty and just a little crackly on top. They’re really a great chewy sugar cookie.

Of course, I wasn’t about to waste any more of my dwindling 25th year making frosting so I scooped the frosting straight from a Cool Whip frosting jar. I usually always make my own frosting, but you know what? This Cool Whip frosting was darn good. And I’m not getting paid to say that. It’s a lot lighter than most store bought frostings and tastes, well, a lot like Cool Whip. I maybe licked some straight off the spoon. Hey, I’m not getting any younger! It’s time to live a little!

Another goal for my 26th year? Keep it classy with Cool Whip. Awwwww, yeah.

Red, White, and Blue Whoopie Pies | Neighborfoodblog.com

I made these guys mini partially because mini things are adorable and partially because I needed to get more than 12 whoopie pies out of a single cake mix. I wasn’t about to make a special grocery store trip for an extra box. Time was of the essence here people!

They turned out to be light, fluffy, festive little nuggets of American joy.

Ohhhhhh, beautiful for spacious skies….

Sorry, I get a little carried away.

Red, White, and Blue Whoopie Pies | Neighborfoodblog.com

Red, White, and Blue Whoopie Pies

Prep Time 25 minsPrep Time
Cook Time 5 minsCook Time
Total Time 30 mins Total Time
Yields 20

Ingredients

  • 1 box white cake mix
  • 1 small 3.4 oz. instant vanilla pudding mix
  • 1 stick softened butter
  • 2 eggs
  • Red and blue food coloring (I love Wilton's gel food colorings)
  • Cool Whip vanilla frosting
  • Red, white, and blue sprinkles (if desired)

Directions

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, stir together cake mix and pudding mix.
  3. Add butter and eggs and beat, starting on low speed and increasing to medium speed until the mixture is combined. Dough will be thick.
  4. Split the dough in half. Add blue coloring to half the dough and red coloring to the other half, stirring until a uniform color.
  5. Place parchment paper on cookie sheets. Roll about ½ inch size balls of dough and place them an inch apart on the cookie sheets. Bake in the preheated oven for 4-6 minutes. Remove when edges are set and top is crackly.
  6. Allow to cool on the pans for 5 minutes then remove and cool on cookie sheets.
  7. Once cookies are cooled, spread a large spoonful of frosting onto a blue cookie then place a red cookie on half. Squeeze together until the frosting reaches the edges. Roll edges in sprinkles if desired.

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  • Angie | Big Bear's Wife July 2, 2013, 9:55 AM

    haha I felt like I was reading one of my own blog post by reading this! I see so much of myself in this post. Happy Birthday!! I just turned 28 on June 23rd and I am totally embracing my age too. I also plan to finally learn to love running this year…. although I may be lying to myself. haha

    • Courtney @ Neighborfood July 2, 2013, 10:33 AM

      Thanks so much Angie! I love finding posts like that. I’ve never enjoyed running, but then again, I’ve never stuck with it for more than a day or two. LOL. I’m really a testament to perseverance, huh?!

  • Erin Poulson July 31, 2013, 4:38 PM

    My two year old may have seen me scrolling these… and cried out with delight “Cake-cakes!!!”
    Now I -HAVE- to make them! Dang…. :-p

    • Courtney @ Neighborfood August 1, 2013, 10:34 AM

      Oh darn…too bad for you guys. 🙂 Also, that should be how we all react to cakes. I love that!

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