Red Velvet Whoopie Pies (Print Version)

Tender red velvet cakes complemented by a smooth cream cheese filling for delightful sweet treats.

# What You'll Need:

→ Red Velvet Cookies

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 2 teaspoons vanilla extract
10 - 1 tablespoon red food coloring
11 - 1/2 cup buttermilk
12 - 1 teaspoon white vinegar

→ Cream Cheese Filling

13 - 4 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 1 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract

# How to Cook:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - 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. Stir in red food coloring and vinegar.
05 - Add half the dry ingredients, mixing gently. Pour in buttermilk, then add remaining dry ingredients. Mix until just combined.
06 - Drop tablespoon-sized mounds of batter onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until cookies are set and spring back lightly when touched. Cool completely on wire racks.
08 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
09 - Pair cookies of similar size. Spread about 1 tablespoon of filling onto flat side of one cookie; top with another to form sandwich.

# Expert Advice:

01 -
  • These are like getting two cookies and frosting in every single bite, which is honestly the best way to eat dessert
  • The texture is incredible, soft and pillowy with just enough structure to hold everything together without falling apart
02 -
  • Overmixing the batter will make these tough and chewy instead of tender, so stop as soon as you no longer see dry flour
  • Let the cookies cool completely before filling or the frosting will melt right off the sides
03 -
  • Use a cookie scoop for uniform sizing so every pie looks professional and bakes evenly
  • Roll the edges in sprinkles or mini chocolate chips right after filling for a bakery style finish

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