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–+ servings

Red Velvet Whoopie Pies

These Red Velvet Whoopie Pies are soft, cake-like cookies filled with a tangy cream cheese frosting. A festive and indulgent treat perfect for holidays or any special occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 whoopie pies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 2 teaspoons red food coloring gel preferred
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter at room temperature
  • 3-4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Stand Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale (3–4 minutes).
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed. Beat in vanilla extract, red food coloring, and white vinegar until batter is vibrant red.
  5. With the mixer on low speed, add about one-third of the flour mixture, followed by half of the buttermilk. Continue alternating, ending with the dry ingredients. Mix only until just combined.
  6. Using a medium cookie scoop, drop rounds of batter (about 1.5 tablespoons) onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10–12 minutes, or until tops look set and spring back when gently touched. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, make the cream cheese frosting. Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing on low until combined, then on high until fluffy. Beat in vanilla extract.
  9. Turn half of the cooled cookies flat side up. Pipe or spread frosting onto the flat side, then top with another cookie to form a sandwich. Press gently.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 30mgIron: 1.5mg

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Variations: Add cocoa to frosting for a chocolate version, or add cinnamon to cookies for warmth. Consider rolling edges in nuts or chocolate chips for added texture.
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