Red Velvet Whoopie Pies: the perfect soft sandwich cookie everyone will love
Red velvet whoopie pies are the best of both worlds. Somewhere in between a cake and cookie in texture, these mouthwatering sweet treats are fluffy, moist, and tender, loaded with that classic subtle chocolate-vanilla red velvet flavor. The cookies are stuffed with silky smooth cream cheese frosting, making each bite heavenly.
Red velvet whoopie pies are a fantastic easy-to-make dessert for any event. Serve them at picnics, potlucks, and parties, or make them special occasions like Valentine's Day – they're sure to be a hit!
Red Velvet Whoopie Pie Ingredients
Allow all of your ingredients to come to room temperature before making your whoopie pies. The amazing part cake, part cookie texture of whoopie pies comes from the ingredients used to make the batter.
A combination of oil, butter, and egg makes the cookies moist, while buttermilk reacts with the baking powder and baking soda to make the cookies ultra-soft and fluffy.
Cocoa powder and vanilla create the unique chocolate-vanilla red velvet flavor, while white sugar brings sweetness.
You'll also need red food coloring to dye the batter its signature color.
For the filling, all you need is butter, cream cheese, and powdered sugar.
How to Make Red Velvet Whoopie Pies
It's so easy to make these sensational red velvet whoopie pies from scratch. We've broken each step down so you can make perfect red velvet whoopie pies even if it's your first time. Start by creaming the butter with a handheld electric mixer. It should be fluffy and light. Mix in the egg completely, until the butter turns pale yellow. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Mix in one-third of the flour, followed by half the buttermilk, another third of the flour, then half the oil. Repeat until all the ingredients have been added and the batter is smooth. Beat in the vanilla and red food coloring. Cover the batter and refrigerate it for an hour or so.
Scoop the cookie dough onto the baking sheet lined with parchment paper, leaving space between each cookie. Bake the cookies at 350F for 10 to 11 minutes, then take them out and pop them on a rack to cool. Now it's time to make the filling. Combine the cream cheese and butter in a bowl until smooth. Beat in the powdered sugar until the filling has reached your desired consistency. Once the cookies are at room temperature, scoop one tablespoon of filling onto the flat side of one cookie. Put a second cookie on top to form a sandwich. Repeat with remaining cookies, then serve and enjoy!
Tips for the Best Red Velvet Whoopie Pies
While buttermilk will help give your red velvet whoopie pies their ultra-moist, tender crumb, you can use regular milk or plant-based milk if you don't have any buttermilk on hand. You can also use Greek yogurt as a substitute.
Use gluten-free flour to make gluten-free red velvet whoopie pies.
How to Store Red Velvet Whoopie Pies
Keep your red velvet whoopie pies in an airtight container in the fridge for up to 5 days.
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Instructions
Cream the butter with a handheld electric mixer until light and fluffy.
Cream the butter with a handheld electric mixer until light and fluffy.
Beat in the egg.
Beat in the egg.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Mix in one-third of the flour, followed by half the buttermilk, another third of the flour, then half the oil.
Mix in one-third of the flour, followed by half the buttermilk, another third of the flour, then half the oil.
Repeat until all the ingredients have been added and the batter is smooth. Make sure your batter isn't too liquidy otherwise, your whoopie pies will wind up flat instead of soft, tender, and puffy. Add in the vanilla and food coloring. Don't overmix your batter, then cover the bowl and place in the fridge for at least an hour up to overnight.
Repeat until all the ingredients have been added and the batter is smooth. Make sure your batter isn't too liquidy otherwise, your whoopie pies will wind up flat instead of soft, tender, and puffy. Add in the vanilla and food coloring. Don't overmix your batter, then cover the bowl and place in the fridge for at least an hour up to overnight.
Preheat your oven to 350F. Line a baking tray with parchment paper. Scoop the cookie dough onto the baking sheet.
Preheat your oven to 350F. Line a baking tray with parchment paper. Scoop the cookie dough onto the baking sheet.
Leave 2 inches between each cookie.
Leave 2 inches between each cookie.
You can also transfer the batter in a heart cookie pan.
You can also transfer the batter in a heart cookie pan.
Bake for 10 to 11 minutes, then remove from the oven.
Bake for 10 to 11 minutes, then remove from the oven.
Transfer to a cooling rack.
Transfer to a cooling rack.
While the cookies are cooling, beat the cream cheese and butter in a bowl until smooth. Beat in the powdered sugar until smooth. If your cream cheese filling is too thick, add a teaspoon of heavy cream. If it's too thin, add more powdered sugar. Set aside.
While the cookies are cooling, beat the cream cheese and butter in a bowl until smooth. Beat in the powdered sugar until smooth. If your cream cheese filling is too thick, add a teaspoon of heavy cream. If it's too thin, add more powdered sugar. Set aside.
Once the cookies are completely cooled, scoop 1 tablespoon of the filling onto the flat side of one cookie.
Once the cookies are completely cooled, scoop 1 tablespoon of the filling onto the flat side of one cookie.
Put a second cookie on top to form a sandwich. Repeat with remaining cookies.
Put a second cookie on top to form a sandwich. Repeat with remaining cookies.
Serve and enjoy!
Serve and enjoy!
Notes
Use neutral vegetable oil like refined coconut oil, avocado oil, grapeseed oil, or canola oil to make the batter for your whoopie pies.
