4th of July Whoopie Pies Recipe
There’s just something electric about celebrating with 4th of July Whoopie Pies—everywhere you look, there’s laughter, fireworks, and tables piled high with desserts that are as festive as the occasion. These chocolatey, creamy, sprinkle-studded sandwich cookies have all the nostalgia of classic whoopie pies but with a bold, patriotic flair worthy of your Independence Day spread. You’ll love how soft and rich the cakes are, how the marshmallow filling practically melts on your tongue, and the joyful pop of color from every handful of red, white, and blue sprinkles.
Ingredients You’ll Need
The best part about 4th of July Whoopie Pies is how simple, familiar pantry staples transform into something delightfully show-stopping. Every ingredient plays its role, from the chocolatey crumb to the fluffy, cloud-like filling and the sprinkle-crusted edges that make each bite pure fun.
- All-purpose flour: The base that gives your cookies that soft, cake-like bite everyone loves in a good whoopie pie.
- Unsweetened cocoa powder: Delivers that deep, classic chocolate flavor while keeping everything light and tender.
- Baking soda: Helps the cookies puff up for that iconic whoopie pie shape.
- Baking powder: Adds a little extra lift, ensuring the cookies are never dense.
- Salt: Brings out the sweetness and deepens the chocolate flavor.
- Granulated sugar: Sweetens and balances the cocoa’s intensity.
- Unsalted butter (softened): Adds richness to both the cookies and the filling for that ultimate indulgence.
- Vegetable oil: Makes the cookies incredibly moist and tender.
- Large eggs: Bind everything together and give the cookies structure.
- Vanilla extract: Adds warmth and depth to both the batter and the filling.
- Buttermilk: The secret to extra soft, supple cookies with a slight tang. Don’t skip it!
- Marshmallow fluff: The star ingredient for an ultra-light and creamy filling.
- Powdered sugar: Sweetens and stabilizes the marshmallow filling for that fluffy finish.
- Heavy cream: A splash adds luxurious creaminess to the filling.
- Red, white, and blue sprinkles: The final touch that makes these whoopie pies irresistibly festive.
How to Make 4th of July Whoopie Pies
Step 1: Preheat and Prep
Set yourself up for success by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. This not only ensures that your cookies won’t stick but also gives you easy cleanup later on. There’s something instantly satisfying about those tidy, parchment-lined trays waiting for spoonfuls of chocolate batter!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking soda, baking powder, and salt. This little bit of prep means every cookie bakes up evenly, with the cocoa blended perfectly for that consistent flavor and color all the way through. No lumps, no surprise salty pockets—just smooth chocolatey goodness.
Step 3: Cream Butter, Sugar, and Oil
In a large mixing bowl, beat the granulated sugar, softened butter, and vegetable oil together until the mixture is light, creamy, and a little fluffy. This is where the magic starts: getting lots of air into your batter for that soft, cake-like texture we adore in 4th of July Whoopie Pies.
Step 4: Add Eggs and Vanilla
Crack in the eggs and add the vanilla extract, mixing just until everything is smoothly combined. You’ll notice your batter taking on a lovely richness, with the vanilla amplifying that warm, chocolate scent. The eggs pull everything together for cookies that hold their shape but remain cloud-soft.
Step 5: Alternate Dry Ingredients and Buttermilk
Now for the fun part: add your dry ingredient blend to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. This gentle alternating ensures a super tender crumb—overmixing can make whoopie pies tough, so just stir until combined for that perfect, delicate bite.
Step 6: Scoop and Bake
Drop the batter by rounded tablespoons (or use a small cookie scoop for perfect portions) onto your prepared baking sheets, leaving about 2 inches between each. Bake for 8 to 10 minutes, until the tops spring back when lightly touched. Your kitchen will smell utterly irresistible! Let the cookies cool completely on a wire rack—the wait is worth it.
Step 7: Whip Up the Fluffy Filling
Beat together the marshmallow fluff and remaining softened butter until luscious and smooth. Add in powdered sugar and vanilla extract, mixing until combined. Beat in heavy cream, a tablespoon at a time, until the filling is light and fluffy. Want to add a little patriotic punch? Tint the filling with red or blue gel food coloring if you like!
Step 8: Assemble with Spirit
Spread or pipe a hefty dollop of filling onto the flat side of half the cooled cookies. Gently top them with the remaining cookies to make perfect, pillowy sandwiches. For the grand finale, roll the edges in red, white, and blue sprinkles—each 4th of July Whoopie Pie is now officially party-ready!
How to Serve 4th of July Whoopie Pies
Garnishes
Nothing says celebration like a finishing flourish. Roll each whoopie pie edge generously in patriotic sprinkles for crunch and color, or pipe a swirl of colored filling around the exposed edge. For extra sparkle, add an edible star or two, or dust lightly with powdered sugar just before serving.
Side Dishes
Balance the sweetness of 4th of July Whoopie Pies with cool, juicy side dishes like a classic berry salad, watermelon wedges, or even a tangy lemonade granita. A scoop of vanilla ice cream adds a creamy contrast, turning your dessert table into an all-out summer treat.
Creative Ways to Present
Stack the whoopie pies on a tiered tray for a showstopping centerpiece, nestle them into festive liners, or wrap them in clear bags with ribbon for take-home party favors. For an interactive dessert bar, let guests roll their own whoopie pies in sprinkles or colored sugar—turning dessert into a hands-on experience!
Make Ahead and Storage
Storing Leftovers
If your 4th of July Whoopie Pies last longer than the cookout, simply store them in an airtight container at room temperature for up to two days. For longer freshness, pop the container into the fridge; they’ll keep beautifully for up to five days, staying soft and creamy until the last bite.
Freezing
Need to prep ahead? Whoopie pies freeze like a dream! Wrap each pie individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll stay delicious for up to two months. Thaw at room temperature before serving for best results.
Reheating
While you don’t need to reheat 4th of July Whoopie Pies, you can take the chill off refrigerated pies by letting them sit at room temperature for about 20 minutes. If you like a slightly gooey center, microwaving for just 5-10 seconds will do the trick—just enough to soften the filling.
FAQs
Can I make 4th of July Whoopie Pies without buttermilk?
Absolutely! If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it stand for 5 minutes, and use it in place of the buttermilk. This homemade version keeps your whoopie pies tender and fluffy.
How do I keep the sprinkles from falling off?
Roll the edges of your assembled whoopie pies in sprinkles as soon as you add the filling; the slight stickiness is perfect for the sprinkles to cling. Lightly pressing the pies into the sprinkles also helps maximize coverage and keeps the fun decorations in place.
Can I tint the marshmallow filling ahead of time?
Yes! Feel free to tint your filling with gel food coloring up to one day ahead. Store it in the fridge, then bring it to room temperature and rewhip for a minute to restore its fluffiness before assembling your 4th of July Whoopie Pies.
What’s the best way to transport whoopie pies to a picnic?
Transport your 4th of July Whoopie Pies by layering them between sheets of parchment paper in a sturdy, airtight container. If it’s a hot day, keep them cool with an ice pack so the filling stays firm and the sprinkles don’t melt.
Can I make them gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour for the all-purpose flour. Be sure to check that your other ingredients, especially the marshmallow fluff and sprinkles, are gluten-free to ensure a safe and tasty treat for everyone.
Final Thoughts
If you’re looking to bring a burst of color, fun, and pure joy to your celebration, these 4th of July Whoopie Pies are it. They’re easy to make, a delight to share, and guaranteed to disappear fast—try them once, and they might just become your family’s new holiday tradition!
Print
4th of July Whoopie Pies Recipe
- Total Time: 30 minutes
- Yield: 20 whoopie pies 1x
- Diet: Vegetarian
Description
Celebrate Independence Day with these festive 4th of July Whoopie Pies! These red, white, and blue sandwich cookies are perfect for any patriotic gathering.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the filling:
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- Red, white, and blue sprinkles for decorating
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat granulated sugar, butter, and vegetable oil until creamy. Add eggs and vanilla extract, mixing until combined.
- Combine the ingredients: Gradually add dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Bake the cookies: Drop batter by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart. Bake for 8–10 minutes, or until the tops spring back when lightly touched. Let cool completely.
- Make the filling: Beat marshmallow fluff and butter until smooth. Add powdered sugar and vanilla extract, then beat in heavy cream until fluffy.
- Assemble the whoopie pies: Spread or pipe filling onto the flat side of half the cookies, then top with remaining cookies to make sandwiches. Roll the edges in red, white, and blue sprinkles.
Notes
- For extra festive flair, tint the filling red or blue with gel food coloring.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 290
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
