Mini Rainbow Whoopie Pies

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

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

Ingredients

Cookies

2: tablespoons butter, softened

1/2: cup granulated sugar

1 1/2: cups Original Bisquick® mix

1: egg

1/3: cup milk

1: teaspoon vanilla

: Red, yellow, green and blue food colors

Filling

4: oz (half of 8-oz package) cream cheese, softened

1/4: cup butter, softened

1/2: teaspoon vanilla

1 1/4: cups powdered sugar

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Directions

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 colors. 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 color into each as desired to create rainbow colors. 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 colored 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 powdered 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.