Red Velvet Whoopie Pies (Printable Version)
Tender red velvet cakes with smooth cream cheese filling, ideal for sharing and celebrations.
# What You Need:
→ Red Velvet Cookies
01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 2 tsp vanilla extract
10 - 1 tbsp red food coloring (liquid or gel)
11 - 1/2 cup buttermilk
12 - 1 tsp white vinegar
→ Cream Cheese Filling
13 - 4 oz cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 1 1/2 cups powdered sugar, sifted
16 - 1 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add the egg and vanilla extract; mix until well combined.
05 - Mix in red food coloring and vinegar.
06 - Add half the dry ingredients, mixing gently. Pour in the buttermilk, then add remaining dry ingredients. Mix until just combined; do not overmix.
07 - Drop tablespoon-sized mounds of batter onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes, or until cookies are set and spring back lightly when touched. Cool completely on wire racks.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
10 - Pair cookies of similar size. Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie; top with another cookie to make a sandwich. Repeat with remaining cookies and filling.
# Expert Tips:
01 -
- They look impressive but come together faster than you would expect
- The texture is somewhere between cake and cookie, exactly what you want
02 -
- Overmixing the batter will make tough cookies, so stop as soon as flour disappears
- Let cookies cool completely before filling or the frosting will melt into a sticky mess
03 -
- Use a cookie scoop for uniform size, which helps with even baking
- Roll the edges in sprinkles immediately after assembling for extra flair