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Mini Rainbow Whoopie Pies

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  • Prep 2 hr 0 min
  • Total 2 hr 0 min
  • Servings 50
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Itty-bitty whoopie pie bites in playful colours are doubly delicious with this sweet filling!
Created Jun 8, 2016
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  • 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
  • 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


  • 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.

Nutrition Information

60 Calories, 2 1/2g Total Fat, 0g Protein, 8g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 50 whoopie pies
Total Fat
2 1/2g
Saturated Fat
Trans Fat
1 1/2 g
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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