Red Velvet Whoopie Pies Recipe

Introduction

Red Velvet Whoopie Pies are delightful, soft sandwich cookies with a rich cocoa flavor and a creamy tangy filling. Perfectly tender with a classic red hue, these treats are great for any occasion or a special homemade dessert.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 3 Tablespoons (15g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1 large egg, room temperature
• 2/3 cup (160ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• Gel red food coloring (about 1 teaspoon)
• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar, sifted (plus more for topping)
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for a nonstick surface and set aside.
2. Step 2: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
3. Step 3: In a large bowl, beat the softened butter with a mixer on medium-high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat until fluffy. Mix in the egg on high speed, scraping the bowl as needed. Then add the vanilla and buttermilk; the mixture may look curdled, which is normal.
4. Step 4: On low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in enough red gel food coloring to achieve a deep red color (about 1 teaspoon).
5. Step 5: Spoon or scoop 1 and 1/2 tablespoons of batter onto the prepared baking sheets, spacing them about 3 inches apart.
6. Step 6: Bake for 10-12 minutes, until the centers appear set. Cool the cookies completely on a wire rack before assembly.
7. Step 7: For the filling, beat the cream cheese on high speed until smooth, about 1 minute. Add the softened butter and mix until combined. Gradually add the sifted confectioners’ sugar and vanilla extract, beating on medium-high until creamy.
8. Step 8: Pair the cookies by size. Spread the cream cheese filling onto the flat side of one cookie and sandwich it with its pair. Repeat with all cookies. Optionally, dust with confectioners’ sugar before serving.

Tips & Variations

• Use full-fat cream cheese and unsalted butter at room temperature for the smoothest filling.
• Adjust the red food coloring gradually to avoid overpowering the batter color.
• For a festive twist, add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the chocolate flavor.
• Try substituting buttermilk with milk plus 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.

Storage

Store leftover whoopie pies in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best texture. You can also freeze the assembled pies for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Let it come to room temperature and stir gently before portioning onto the baking sheets.

What if I don’t have buttermilk?

If you don’t have buttermilk, mix 2/3 cup milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle before using it in the recipe.

Red Velvet Whoopie Pies Recipe

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★★★★★

4.7 from 117 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: About 20 assembled whoopie pies 1x

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Description

Delicious Red Velvet Whoopie Pies featuring soft, cocoa-infused red velvet cookies sandwiched with a smooth and creamy cream cheese frosting. Perfectly balanced with a hint of vanilla and the classic tang of buttermilk, these treats are great for parties, holidays, or anytime a sweet snack is desired.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 3 Tablespoons (15g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1 large egg, room temperature
• 2/3 cup (160ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• gel red food coloring (about 1 teaspoon)

Cream Cheese Frosting

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar, sifted (plus more for topping)
• 1/2 teaspoon pure vanilla extract

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure a nonstick surface and easy cleanup. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 1 minute until smooth and creamy. Add the packed light brown sugar and continue beating on medium-high until fluffy and well combined.
4. Add Egg, Vanilla, and Buttermilk: Beat in the large egg at high speed, scraping down the bowl sides as needed to fully incorporate. Next, mix in the vanilla extract and buttermilk. The batter may appear curdled at this stage, which is normal.
5. Incorporate Dry Ingredients and Color: Reduce mixer speed to low, slowly add the whisked dry ingredients to the wet mixture, blending until just combined. Stir in gel red food coloring until the batter reaches a deep red hue, typically about 1 teaspoon.
6. Portion and Bake: Using a spoon or cookie scoop, drop about 1 and 1/2 tablespoons of batter per mound onto the prepared sheets, spacing them approximately 3 inches apart. Bake the cookies for 10-12 minutes, usually about 11 minutes, until the centers are set.
7. Cool Cookies: Remove from oven and let cookies cool completely on the baking sheets before assembling.
8. Prepare Cream Cheese Frosting: In a clean bowl using a handheld or stand mixer fitted with paddle or whisk attachment, beat the softened cream cheese on high speed for 1 minute until smooth and creamy. Add softened butter and beat until combined. Gradually add sifted confectioners’ sugar and vanilla extract, then beat on medium-high speed until the frosting is smooth, creamy, and fully combined.
9. Assemble Whoopie Pies: Match cookie pairs by size. Spread a generous amount of cream cheese frosting on the flat side of one cookie and sandwich it with its pair using the flat side against the frosting. A small offset spatula can help spread the filling evenly.
10. Finishing Touch and Storage: Optionally, dust the tops of assembled whoopie pies with additional confectioners’ sugar. Cover and store any leftovers in the refrigerator for up to 1 week to maintain freshness.

Notes

• Use room temperature ingredients for optimal mixing and texture.
• If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before using.
• Gel food coloring provides vibrant color without thinning the batter like liquid dyes.
• To keep whoopie pies fresh, store them in an airtight container refrigerated and bring to room temperature before serving for best flavor.
• Using parchment or silicone mats prevents sticking and ensures even baking of cookies.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet, whoopie pies, cream cheese frosting, cookies, dessert, holiday bake