Every time I whip up a batch of my red velvet whoopie pies, I fall in love! If you like regular whoopie pies, you’ll flip for these.
The rich cocoa flavor and tangy cream cheese filling are a match made in dessert heaven.
For parties, casual gatherings, or just because, these irresistible treats will disappear fast.
They’re a bit of work, but trust me, the end result is worth it.
Why You’ll Love These Red Velvet Whoopie Pies
Portable Perfection: These handheld treats combine the beloved taste of red velvet cake with the convenience of a cookie sandwich. They are perfect for on-the-go snacking or party finger foods.
Festive Appeal: They’re perfect for holiday celebrations like Christmas and Valentine’s Day, thanks to their vibrant red color.
Fantastic Taste: The rich cocoa-infused cookies and tangy cream cheese filling offer a delightful balance of flavors. It’s a classic taste that red velvet enthusiasts will adore.
Customization Potential: The basic recipe is an excellent canvas for creative variations. Add chocolate chips, ganache, crushed peppermint, or orange zest to the filling or the cookies.
Ingredients
- All-Purpose Flour: The foundation of the cookie dough, providing structure and texture.
- Unsweetened Natural Cocoa Powder: It adds rich chocolate flavor without extra sweetness.
- Baking Soda: It helps the cookies rise and achieve a soft, fluffy texture.
- Salt: It enhances the flavors of the other ingredients and balances the sweetness.
- Unsalted Butter: Beat it with sugar to create a smooth, velvety base for the dough.
- Granulated Sugar: It sweetens the cookies and contributes to their tender, moist texture.
- Large Egg: To bind the ingredients together and adds moisture to the dough.
- Vanilla Extract: It infuses the cookies with a subtle, warm flavor that compliments the chocolate.
- Red Food Coloring: It gives the cookies their signature vibrant red hue.
- Buttermilk: It adds tanginess and helps create a soft, tender crumb in the cookies.
- Cream Cheese Filling: A luscious combination of cream cheese, unsalted butter, powdered sugar, and vanilla extract. It’s whipped together for a smooth, creamy, and irresistibly sweet filling.
How to Make Red Velvet Whoopie Pies
These treats are a labor of love, but everyone adores them!
1. Prep. Preheat your oven to 350°Fahrenheit. Line two baking sheets with parchment paper.
2. Whisk. Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk to combine.
3. Mix. Beat the butter and granulated sugar in a large bowl on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla extract. Beat until combined. Mix in the red food coloring until fully incorporated.
4. Combine. On low speed, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
5. Bake. Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart. Bake for 10 minutes or until the cookies are set and spring back when touched lightly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the filling. Beat the cream cheese and butter in a medium bowl on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat on high speed for about 2 minutes until light and fluffy.
7. Assemble. Pair up the cooled cookies by size. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.
8. Chill and serve. Chill the whoopie pies in the refrigerator for 30 minutes. Serve and enjoy!
Tips for the Best Red Velvet Whoopie Pies
- Room temperature is key. Your butter, egg, and buttermilk should be at room temperature for optimal mixing and texture.
- Get sifting. Sift the flour, cocoa powder, baking soda, and salt to avoid clumps and ensure even distribution.
- Make them more vibrant. Use gel food coloring instead of liquid for a more vibrant red color without altering the consistency.
- Chill the filling. Chill the assembled whoopie pies for 30 minutes. This allows the cream cheese filling to firm up before serving.
- Experiment and have fun. Try marshmallow fluff, chocolate ganache, or buttercream frosting as a filling alternative. Or, roll the edges in sprinkles for a festive touch.
How to Store
Keep your whoopie pies fresh for days with these tips.
To Store: Place whoopie pies in an air-tight container, separating layers with parchment paper. Store in the refrigerator for up to 5 days.
To Freeze: Wrap each whoopie pie individually in plastic wrap. Then, store them in a freezer-safe container or bag. Freeze for up to 3 months, thawing in the refrigerator before serving.
Red Velvet Whoopie Pies
20
servings25
minutes10
minutes250
kcalThese red velvet whoopie pies are a fun take on a classic! With a delightful cream cheese filling, it’s impossible to eat just one.
Ingredients
- For the Cookies:
2 cups all-purpose flour
3 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 tablespoon red food coloring
1/2 cup buttermilk, room temperature
- For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°Fahrenheit. Line two baking sheets with parchment paper.
- Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk to combine.
- Beat the butter and granulated sugar in a large bowl on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla extract. Beat until combined. Mix in the red food coloring until fully incorporated.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
- Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart. Bake for 10 minutes or until the cookies are set and spring back when touched lightly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the cream cheese and butter in a medium bowl on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat on high speed for about 2 minutes until light and fluffy.
- Pair up the cooled cookies by size. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies.
- Chill the whoopie pies in the refrigerator for 30 minutes. Serve and enjoy!
