Red Velvet Whoopie Pies Recipe

Introduction

Red Velvet Whoopie Pies are a delightful twist on a classic treat, featuring soft, velvety red cakes sandwiched with a creamy filling. Perfect for cozy gatherings or a sweet indulgence, these whoopie pies are as delicious as they are charming.

Ingredients

• ½ cup unsalted butter
• ¾ cup sugar
• ¼ cup light brown sugar
• 1 egg, at room temperature
• 2 cups + 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup milk
• ¼ cup oil
• 1 teaspoon vanilla
• ½ teaspoon red gel food coloring (amount may vary by brand)

For the filling:

• 2 tablespoons (30g) butter, at room temperature
• 4 tablespoons (60g) cream cheese, at room temperature
• 2 cups (300g) powdered sugar
• OR use marshmallow fluff or store-bought creme as a filling alternative

Instructions

1. Step 1: In a large bowl, beat the butter with the sugar and brown sugar for two minutes until creamy.
2. Step 2: Add the egg and mix well to combine.
3. Step 3: If using powdered red coloring, mix it with 2 tablespoons of the milk to dilute.
4. Step 4: Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Step 5: Add the dry ingredients to the butter mixture in two parts, alternating with the milk and oil mixture in one part. Expect the batter to look slightly curdled before the final mix; this is normal.
6. Step 6: Mix the red coloring with the vanilla, then add to the batter, stirring gently to combine without overbeating to keep the cookies tender.
7. Step 7: Cover the batter and refrigerate for about 2 hours or overnight until firm.
8. Step 8: Preheat the oven to 350°F (180°C).
9. Step 9: Scoop or pipe portions of the red velvet dough onto a parchment-lined baking sheet, spacing them about an inch and a half apart.
10. Step 10: Bake for 10 minutes, checking to ensure they remain slightly soft and not completely dry.
11. Step 11: Let the cookies cool completely on a wire rack.
12. Step 12: For the filling, beat butter and cream cheese until smooth, then gradually add powdered sugar until creamy.
13. Step 13: Spread a teaspoon of filling onto half of the cookies, then top with the remaining cookies, pressing lightly to sandwich.

Tips & Variations

• For a different texture and flavor, try using marshmallow fluff or store-bought creme as an alternative filling.
• Adjust the red food coloring amount based on the type and brand to achieve your desired vibrant red color.
• Use a piping bag for uniform cookie shapes and a polished look.
• Chilling the dough is essential to make it easier to handle and to enhance the flavor.

Storage

Store the whoopie pies at room temperature in an airtight container for up to one day. For longer storage, refrigerate covered for a few days. Before serving, allow refrigerated pies to come to room temperature for the best texture. They can also be frozen for up to one month; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, refrigerating the dough for at least 2 hours or overnight helps firm it up and improves the texture of the cookies.

What if I don’t have cream cheese for the filling?

You can substitute cream cheese with marshmallow fluff or store-bought creme filling for a sweet, easy alternative.

Red Velvet Whoopie Pies Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

Deliciously soft and classic Red Velvet Whoopie Pies with a rich cream cheese filling. These tender red velvet cakes are baked to perfection and sandwiched with a creamy, sweet filling, making an irresistible treat for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: About 20 whoopie pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Red Velvet Cookies

• ½ cup unsalted butter
• ¾ cup sugar
• ¼ cup light brown sugar
• 1 egg, at room temperature
• 2 cups + 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup milk
• ¼ cup oil
• 1 teaspoon vanilla extract
• ½ teaspoon red gel food coloring (amount may vary depending on brand)

For the Filling

• 2 tablespoons (30g) butter, at room temperature
• 4 tablespoons (60g) cream cheese, at room temperature
• 2 cups (300g) powdered sugar
• OR marshmallow fluff, store-bought creme (optional alternative filling)

Instructions

1. Cream the Butter and Sugars: In a large bowl, beat the unsalted butter with sugar and light brown sugar for about two minutes until well combined and fluffy.
2. Add Egg: Add the egg to the butter and sugar mixture and mix thoroughly until fully incorporated.
3. Prepare Red Coloring: If using powdered red coloring, mix it with 2 tablespoons of the milk from the ingredients to create a smooth mixture.
4. Combine Dry and Wet Ingredients: Sift together the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt. Add these dry ingredients to the butter mixture in two parts, alternating with the wet ingredients (milk mixed with red coloring and oil). Mix gently; the batter might look slightly curdled at times, which is normal as long as all dry ingredients are incorporated.
5. Add Vanilla and Coloring: Add the vanilla extract and ensure the red coloring is well mixed into the batter. Avoid overmixing to prevent tough cookies.
6. Chill the Dough: Cover the dough and refrigerate for about 2 hours or overnight until firm enough to handle.
7. Preheat Oven: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
8. Shape Cookies: Using a scoop or piping bag, portion the dough onto baking sheets about 1.5 inches apart to allow for spreading.
9. Bake: Bake for approximately 10 minutes or until the cookies are slightly soft and not completely dry; they may need a minute longer depending on your oven.
10. Cool: Transfer the baked cookies to a wire rack and let them cool completely.
11. Prepare Filling: Beat together the softened butter and cream cheese until smooth. Gradually add powdered sugar and mix until creamy and fluffy. Alternatively, use marshmallow fluff or store-bought creme as filling.
12. Assemble Whoopie Pies: Spread a teaspoon of filling on the flat side of half the cookies, then top with the remaining cookies, pressing gently to sandwich them together.
13. Storage: Keep the whoopie pies at room temperature for up to a day, then refrigerate any leftovers in an airtight container for a few days.

Notes

• Do not overbeat the batter after adding vanilla and red coloring to keep the cookies tender.
• The batter may appear slightly curdled at some points but will bake up fine.
• The amount of red food coloring can be adjusted depending on the brand and your color preference.
• You can substitute the cream cheese filling with marshmallow fluff or any store-bought creme for convenience.
• Make sure cookies are fully cooled before assembling to prevent filling from melting.
• Store leftovers refrigerated and consume within 3-4 days for best freshness.

Keywords: Red Velvet, Whoopie Pies, Cream Cheese Filling, Soft Cookies, Dessert, Baking Recipe