Red Velvet Whoopie Pies Recipe
Soft, cake-like red velvet cookies sandwiched with tangy cream cheese frosting. A festive, handheld treat for any celebration.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2.1 cup all-purpose flour cookie batter
- 3.25 tbsp unsweetened cocoa powder cookie batter
- 1.1 tsp baking powder cookie batter
- 0.55 tsp baking soda cookie batter
- 0.45 tsp fine salt cookie batter
- 4.25 oz unsalted butter, softened cookie batter
- 0.95 cup granulated sugar cookie batter
- 0.45 cup light brown sugar, packed cookie batter
- 1.8 oz large egg (beaten) cookie batter
- 1.8 tsp vanilla extract cookie batter
- 1.75 tbsp neutral oil cookie batter
- 0.9 tbsp red liquid food coloring cookie batter
- 0.55 cup buttermilk cookie batter
- 8.5 oz cream cheese, softened filling
- 4.2 oz unsalted butter, softened filling
- 1.9 cup confectioners' sugar filling
- 0.9 tsp vanilla extract filling
- 0.1 tsp fine salt filling
- 1.75 tbsp heavy cream filling
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in egg, vanilla, and oil. Mix in red coloring until evenly tinted.
- Add dry mix in thirds, alternating with buttermilk. Mix just until smooth.
- Scoop heaping tablespoons of batter 2 inches apart. Smooth any peaks.
- Bake 10–12 minutes until set and springy. Rotate pans halfway through.
- Cool on sheets 5 minutes, then transfer cookies to a rack to cool completely.
- Beat cream cheese and butter for the filling until creamy and smooth.
- Gradually mix in confectioners' sugar, vanilla, salt, and cream. Whip until fluffy.
- Pair cookies by size. Pipe or spread filling on half, then cap with the rest.
- Chill assembled whoopie pies 15 minutes to set before serving.
Notes
Variation: Add a pinch of espresso powder to the batter to deepen the cocoa notes, or roll the edges in mini chocolate chips. Storage: Keep refrigerated in an airtight container up to 3 days, or freeze up to 1 month and thaw in the fridge.
This recipe is an original creation inspired by classic Red Velvet Whoopie Pies Recipe flavors. All ingredient ratios and instructions are independently developed.