Red Velvet Whoopie Pies
Red Velvet Whoopie Pies are a delightful treat that combines soft, cake-like cookies with a smooth, creamy filling right in the middle. These charming little sandwiches catch your eye with…
Tip: save now, cook later.Red Velvet Whoopie Pies are a delightful treat that combines soft, cake-like cookies with a smooth, creamy filling right in the middle. These charming little sandwiches catch your eye with their rich red color and the contrast of the sweet white filling, making them as fun to look at as they are to eat. They have just the right balance of sweetness and a hint of cocoa flavor that makes each bite simply irresistible.
I love making Red Velvet Whoopie Pies because they’re not only easy to whip up but also bring back memories of cozy afternoons with friends and family. The best part is seeing how excited everyone gets when you share them – they practically disappear from the plate! A little tip from me: let the filling chill before sandwiching, so it stays nice and firm without getting messy.
These whoopie pies are perfect for sharing at parties, packing in lunchboxes, or just enjoying with a glass of milk as a special treat. I often make a batch ahead of time because they keep well and taste just as amazing the next day. There’s something heartwarming about biting into that soft cake and creamy filling combo — it feels like a little celebration in every bite.
Key Ingredients & Substitutions
All-purpose flour: It forms the base for the soft cookies. If you want a gluten-free option, you can try a 1:1 gluten-free flour blend, but the texture might be slightly different.
Cocoa powder: Unsweetened cocoa adds that classic red velvet hint of chocolate. Dutch-processed cocoa works well too and makes the color a bit richer.
Buttermilk: This keeps the cookies moist and tender. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit 5 minutes, then use.
Red food coloring: This gives the signature bright red color. You can use natural food dyes like beet juice powder if you prefer a natural alternative.
Cream cheese: It’s key for the creamy filling with a slight tang. Make sure it’s softened to get the smoothest texture. For a dairy-free version, try vegan cream cheese.
How Do I Get Soft, Puffy Cookies That’re Perfect for Whoopie Pies?
The texture of the cookies is everything! To get them soft and fluffy:
- Mix the dry ingredients separately and sift them for a light batter.
- Cream the butter and sugar well until light and fluffy — this traps air for fluffiness.
- Alternate adding the dry ingredients and buttermilk mixture, and only mix until just combined to avoid toughness.
- Use a spoon or cookie scoop to drop even-sized balls for uniform baking.
- Don’t overbake. Take cookies out as soon as they spring back lightly when pressed.
Cool them thoroughly before filling so the cream cheese filling doesn’t melt and make the cookies soggy.
Equipment You’ll Need
- Baking sheets – I like using heavy-duty ones for even baking and a nice cookie shape.
- Parchment paper – it keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – have a few handy for whisking dry and wet ingredients separately.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for fluffy cookies and filling.
- Spoon or cookie scoop – to drop even-sized batter portions for uniform whoopie pies.
- Wire cooling rack – lets cookies cool completely so the filling stays firm when you sandwich them.
- Piping bag (optional) – great for neatly filling the cookies with cream cheese frosting.
Flavor Variations & Add-Ins
- Try swapping the cream cheese filling with marshmallow fluff for a sweeter, lighter center.
- Add a pinch of cinnamon or espresso powder to the cookie batter for a subtle warm twist.
- Use white chocolate chips in the batter for little sweet bursts inside the cookies.
- Mix chopped toasted pecans or walnuts into the filling for extra crunch and flavor contrast.
Red Velvet Whoopie Pies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration (optional):
- Red and white sprinkles or crushed candy canes
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and filling, 10-12 minutes to bake the cookies, plus about 15 minutes to cool and assemble. So, plan for roughly 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside for now.
2. Mixing the Cookie Batter:
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to combine. In a separate small bowl, mix the buttermilk and red food coloring. Then, alternately add the dry flour mixture and the buttermilk mixture into your butter mixture, starting and ending with the flour mixture. Mix just until everything is combined—don’t overmix!
3. Baking the Cookies:
Drop tablespoon-sized scoops of batter onto the baking sheets, leaving about 2 inches of space between each. You can use the back of the spoon to gently flatten each scoop just a bit. If you want, sprinkle some red and white decorations on top for a festive look. Bake for 10-12 minutes until the cookies spring back lightly when touched.
4. Cooling the Cookies:
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. This helps ensure they don’t get soggy when you add the filling.
5. Making the Cream Cheese Filling:
While the cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the filling turns fluffy and creamy.
6. Assembling the Whoopie Pies:
When the cookies are completely cool, spread or pipe about 2 tablespoons of the cream cheese filling onto the flat side of one cookie. Top it with another cookie to make a sandwich. Repeat with all the cookies and filling.
7. Serving:
Enjoy your whoopie pies right away, or store them in the refrigerator until you’re ready. If chilled, let them come to room temperature before serving for the best taste and texture.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that’s fully thawed and softened at room temperature for a smooth, creamy filling. If you use it straight from the freezer, it may be lumpy and hard to mix.
Can I Make These Whoopie Pies Ahead of Time?
Absolutely! You can bake the cookies and prepare the filling a day ahead. Store the assembled pies in an airtight container in the fridge for up to 3 days. Just bring them to room temperature before serving.
How Should I Store Leftover Whoopie Pies?
Keep leftover whoopie pies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They will stay good for up to 3 days.
What Can I Use If I Don’t Have Buttermilk?
No worries! To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using in the recipe.
