Red Velvet Whoopie Pies

These Red Velvet Whoopie Pies are a soft, cakey red velvet cookie sandwich with a luscious cream cheese filling. These cute hand held treats are perfect for birthdays, holidays, or any day you want to make extra special.

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Course: Dessert

Cuisine: American

Keyword: Red Velvet, Red Velvet Whoopie Pies, Whoopie Pies

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 425kcal

Ingredients

For the Red Velvet Whoopie Pies:

2 cups all purpose flour
3 TBS unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup Buttermilk
2 tsp vanilla extract
1 tsp red gel food coloring

For the Cream Cheese Frosting:

8 oz Cream Cheese (1 block, room temperature)
1/2 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar
1 tsp vanilla extract

Instructions

For the Red Velvet Whoopie Pies:

Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper or a silicone liner, and set aside.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set it aside. 2 cups all purpose flour , 3 TBS unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
Combine the butter, brown sugar, and white sugar in a large bowl. Stir together to combine until fluffy. 1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
Add in the egg and mix until combined. 1 large egg
Add in the buttermilk and vanilla and mix until combined. It may look curdled, that's okay. 3/4 cup Buttermilk , 2 tsp vanilla extract
Slowly add the dry ingredients into the wet ingredients, and mix at a low speed until combined.
Add in the food coloring and mix until you have a nice deep red color throughout. 1 tsp red gel food coloring
Carefully scoop the batter by the 1 1/2 TBS full onto the prepared baking sheet. Keep the batter balls about 2 inches apart, as they well spread while they bake.
Bake the pan in the preheated oven until the "cookie" tops look set and a toothpick can be inserted and comes out clean. Between 9 and 11 minutes.
Let the whoope pies cool on the baking pan for about 5 to 10 minutes, then transfer them to a cooling rack to cool completely.

For the Cream Cheese Frosting:

Mix the cream cheese in a large mixing bowl and beat over medium speed until smooth. 8 oz Cream Cheese
Add in the butter and mix until blended and smooth. 1/2 cup unsalted butter
Add in the powdered sugar, and vanilla and beat the mixture over low speed. Continue to blend the frosting until mixed and fluffy. 1 1/2 cups powdered sugar, 1 tsp vanilla extract

For Assembly:

Set the cookies up in pairs, matching them with another cookie similar in shape and size.
Flip one of the cookies over to reveal the bottom and pipe the frosting smoothly over the bottom. You can also spread it with a knife, but the edges might not look as nice.
Place a matching cookie on top of the frosting to make a sandwich, with the domed part of the cookie facing up.
Place the frosted cookie sandwiches back onto the cookie sheet.
Enjoy immediately, or place the pan in the fridge for 1 hour to help the frosting set (I prefer them a little chilled) then enjoy.

Notes

Don't Overmix - Just like a cake, we only want to mix the batter until combined to keep the cookies nice and fluffy when they bake up.

Use a Cookie Scoop - Use a 1 1/2 TBS cookie scoop to scoop the batter onto the cookie sheet. It is very sticky and this will help keep your hands clean. It also keeps the cookies more uniform in size.

Use a Ziplock Bag - Instead of a piping bag with a tip, just use a large ziplock bag to hold the frosting and sip the corner with scissors. Squeeze the frosting out of the bag onto the cookie, without any piping supplies.

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