Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies

Soft, tender, cake-like red velvet cookies sandwiched with a smooth, creamy filling. These whoopie pies make a beautiful homemade treat for holidays, celebrations, or any time you want a special dessert.

Introduction

These Red Velvet Whoopie Pies combine the nostalgic charm of classic red velvet cake with the fun, handheld ease of sandwich cookies. Each cookie is soft, slightly fluffy, and deeply flavored with cocoa and vanilla, creating that signature red velvet taste. Between them is a light, whipped frosting that balances sweetness with a creamy finish. Whether prepared for festive occasions or enjoyed as an everyday dessert, these whoopie pies bring warmth and indulgence to any gathering.

Ingredients

For the Red Velvet Cookies

  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature

For the Creamy Filling

  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Make the Cookies

  1. Prepare the dry ingredients:
    In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure the mixture is smooth and free of lumps.
  2. Mix the wet ingredients:
    In a measuring cup, combine the buttermilk, red food coloring, and vanilla extract. Stir until the color is evenly mixed.
  3. Cream the butter and sugar:
    In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar together on medium-high speed. Continue mixing until the mixture becomes light, creamy, and visibly fluffy. This step helps create tender cookies.
  4. Add the egg:
    Add the egg and mix just until combined. Do not overmix at this stage.
  5. Combine the mixtures:
    Add one-third of the dry ingredients to the butter mixture and blend on low speed. Add half of the buttermilk mixture. Continue alternating the dry ingredients and buttermilk mixture until everything is combined, ending with the dry ingredients.
  6. Finish the batter:
    Use a rubber spatula to scrape down the bowl, ensuring all the flour is incorporated without overmixing. The batter should be thick and smooth.
  7. Portion the cookies:
    Line baking sheets with parchment paper. Using a 2-tablespoon cookie scoop or a piping bag, portion the batter into evenly sized mounds, leaving space for spreading.
  8. Bake:
    Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The cookies should be set, slightly domed, and soft to the touch. Let them cool completely on wire racks before assembling.

Make the Filling

  1. Cook the flour mixture:
    In a small saucepan, whisk together the flour and milk until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens into a smooth paste. Remove from heat and allow it to cool completely.
  2. Beat the butter, shortening, and sugar:
    In a mixing bowl, beat the softened butter, shortening, and granulated sugar until very light and fluffy. Add the vanilla extract and a pinch of salt.
  3. Combine:
    Once the flour mixture is fully cooled, add it to the butter mixture and beat on high speed. Continue beating until the filling becomes creamy, airy, and smooth. This may take several minutes.
  4. Chill and assemble:
    Transfer the filling to a piping bag and refrigerate for 20 to 30 minutes to help it firm up. Pipe the filling onto the flat side of half of the cookies, then gently top with a second cookie to form sandwiches.

Tips for Success

  • Bring all ingredients to room temperature before starting for the best texture.
  • A cookie scoop ensures even-sized cookies, but for perfect shapes, use a piping bag to pipe circles.
  • For storage, wrap each whoopie pie individually in plastic wrap to keep them soft and fresh.
  • These whoopie pies can be enjoyed chilled or at room temperature.
  • If you prefer a brighter red color, reduce the cocoa powder from 2 tablespoons to 1 tablespoon.

Optional Variation: Cream Cheese Filling

For a more traditional red velvet flavor, you can use a simple cream cheese filling instead. Combine the following until smooth and fluffy:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

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