Any red velvet lovers will go crazy for these Red Velvet Whoopie Pies – two soft, cake-like red velvet cookies that are sandwiched with a dreamy, creamy filling. Perfect for snack time, or for any holiday celebration!
If you’re a true fan of that iconic red velvet flavor, you’re in for an absolute treat! Beyond these delightful Whoopie Pies, you’ll also adore our classic red velvet cupcakes and the irresistibly chewy red velvet gooey butter cookies. Prepare to dive headfirst into the rich, cocoa-tinged world of red velvet bliss!
Irresistible Red Velvet Whoopie Pies: Your New Favorite Dessert!
Welcome to the ultimate guide for crafting the most heavenly Red Velvet Whoopie Pies! Imagine two perfectly soft, subtly chocolatey red velvet cookies, baked to a tender, cake-like perfection, then generously filled with a lush, creamy, and dreamy frosting. These delightful sandwich cookies are more than just a treat; they’re an experience, perfect for elevating any snack time, bringing joy to holiday celebrations, or simply indulging your sweet tooth whenever the craving strikes. Get ready to bake a batch of these classic American treats that will have everyone asking for more!
Unveiling the Charm and History of Whoopie Pies
Before we dive into the delicious details, let’s clarify: what exactly is a Whoopie Pie? Often described as a “cookie sandwich” or a “soft cake sandwich,” whoopie pies are a beloved regional dessert, particularly popular in the Northeastern United States. They typically feature two round, mound-shaped cookies that are distinctively soft and cake-like in texture, rather than crisp like a traditional cookie. These tender “cakes” are then generously joined together by a sweet, creamy filling. While classic whoopie pies often feature a chocolate cookie with a vanilla marshmallow-like filling, red velvet brings an extra layer of elegance, a subtle tang, and a distinct flavor profile that sets these whoopie pies apart. Their tender texture and ample filling make them incredibly satisfying and uniquely fun to eat, appealing to both children and adults alike.
My journey with whoopie pies, and especially my deep affection for red velvet desserts, is a long and passionate one. I recently revisited my foundational whoopie pie recipe here on Taste and Tell, which naturally led me to update these Red Velvet Whoopie Pies. If you know me, you know my adoration for all things red velvet runs deep – so deep, in fact, that I dedicated an entire cookbook to it! When I reviewed the original Red Velvet Whoopie Pie recipe that was first posted here, I realized it was time for an upgrade. I turned to my trusty cookbook, confident that its recipe would deliver the exquisite flavor and texture I love.
While I adapted the red velvet cookie base from my cookbook, I decided to stick with the beloved creamy filling from the original blog post. My cookbook version features a marshmallow-based filling, but over time, I’ve grown to prefer the rich, uniquely fluffy, and utterly creamy texture of this particular recipe’s frosting. It perfectly complements the subtle cocoa and characteristic tangy notes of the red velvet cookies, creating a balanced and utterly delicious dessert that truly melts in your mouth. This combination creates a whoopie pie that is both familiar and exciting, promising a delightful bite every time.
Key Ingredients for Perfect Red Velvet Whoopie Pies
Creating these delightful Red Velvet Whoopie Pies relies on a few core ingredients, each playing a crucial role in achieving that signature flavor, vibrant color, and irresistible texture. Below, we’ll explore each component in detail, so you understand the magic behind your delicious creation. For precise measurements and full instructions, remember to consult the comprehensive recipe card located at the end of this post.
- All-Purpose Flour: This forms the foundational structure of our cake-like cookies. Using standard all-purpose flour ensures a tender, soft crumb that holds up beautifully to the rich, creamy filling without being too dense.
- Unsweetened Cocoa Powder: This is absolutely essential for the red velvet flavor profile. It provides a subtle chocolatey depth and works in harmony with the red food coloring to create that iconic rich hue. I’ve found that using 2 tablespoons truly enhances the cocoa notes without making them overly chocolatey, preserving the classic red velvet essence. If you prefer an even brighter red color and a milder chocolate presence, you can certainly reduce this to 1 tablespoon.
- Baking Powder & Baking Soda: This dynamic duo of leavening agents is critical for giving these whoopie pies their characteristic soft, puffy, and wonderfully cake-like texture. Baking soda, specifically, reacts with the acidic buttermilk to create a tender crumb and a perfect rise. Using both ensures an ideal lift and lightness.
- Salt: Don’t underestimate the power of salt in baking. It perfectly balances the sweetness of both the cookies and the filling, enhancing all the other flavors and preventing the dessert from tasting flat or one-dimensional. A pinch makes a big difference!
- Buttermilk: The star ingredient for classic red velvet. Buttermilk not only provides that distinctive tangy flavor that red velvet is so well known for, but its acidity also works wonders with the baking soda to create an incredibly tender, moist crumb. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with regular milk (whole or 2% works best) and letting it sit for 5-10 minutes until it slightly curdles.
- Red Food Coloring: This is where the “red” in red velvet truly comes from! While gel food coloring is often highly concentrated, I personally prefer liquid red food coloring for red velvet. It’s a personal preference, but I’ve always felt it contributes to the unique, classic red velvet flavor profile, not just the color. You can certainly use gel food coloring if you prefer, but you’ll need significantly less for the same vibrant hue – start with a small amount and add more as needed to achieve your desired shade.
- Vanilla Extract: A universal flavor enhancer, vanilla is crucial in both the cookie batter and the creamy filling. It adds warmth, depth, and a sweet aromatic note, complementing the cocoa and buttermilk flavors beautifully and bringing all the components together.
- Unsalted Butter: Used in both the cookies and the filling, room temperature unsalted butter is vital. It ensures a smooth, emulsified batter and contributes to a light, fluffy filling. Always opt for unsalted butter so you can precisely control the overall salt content of your recipe.
- Sugars (Light Brown & Granulated): Light brown sugar in the cookies adds moisture, a subtle molasses note, and contributes to their delightfully chewy texture and deeper flavor. Granulated sugar for the filling ensures a smooth, sweet, and classic creamy frosting that holds its shape.
- Large Egg: A single large egg provides essential structure, moisture, and helps bind the cookie ingredients together, ensuring a cohesive and tender dough. Ensure it’s at room temperature for better emulsion and a smoother batter, which helps prevent a curdled appearance.
- Vegetable Shortening: While you can use all butter for the filling, incorporating solid vegetable shortening (such as Crisco) is a traditional secret for achieving an incredibly light, fluffy, and stable frosting. It contributes to that desirable melt-in-your-mouth texture and a bright white color without making the filling overly rich. It also helps the filling maintain its structure, especially if the whoopie pies are at room temperature.
Crafting Your Own Red Velvet Whoopie Pies: A Step-by-Step Guide
Making these iconic Red Velvet Whoopie Pies is a joyous and rewarding process. Follow these detailed steps to ensure perfectly soft, cake-like cookies and a luscious, creamy filling every time. Remember, the key to great baking is often in the details and careful attention to preparation!
For the Red Velvet Cookies:
STEP 1: Prepare Your Dry Ingredients. In a medium-sized mixing bowl, meticulously whisk together your all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. It’s crucial to whisk these ingredients thoroughly to ensure they are evenly combined and distributed throughout the mixture. This step is vital for a consistent texture and proper rise in your finished cookies.
STEP 2: Combine Wet Ingredients (Except Creaming Components). Grab a separate bowl or, for maximum convenience and fewer dishes, use a liquid measuring cup. Here, whisk together the buttermilk, liquid red food coloring, and vanilla extract until they are well blended. This vibrant mixture will soon give our whoopie pies their signature red color and characteristic tangy flavor.
STEP 3: Cream Butter and Brown Sugar. In the bowl of your stand mixer, fitted with the paddle attachment (or use a large bowl with a hand mixer), combine the room temperature unsalted butter and light brown sugar. Beat these together on medium-high speed for several minutes, allowing the mixture to become noticeably light, fluffy, and pale in color. This creaming process incorporates essential air, which is key to the cookies’ soft, cake-like texture. Once fluffy, add the large room temperature egg and mix just until it’s fully incorporated into the mixture, being careful not to overmix at this stage.
STEP 4: Alternate Adding Dry and Wet Mixtures. Now, it’s time to bring all the ingredients together. Begin by adding approximately one-third of the dry ingredient mixture to the butter-sugar-egg mixture in the mixer. Mix on low speed until just combined. Next, pour in about half of the buttermilk mixture and mix again until blended. Continue this alternating process: add another third of the dry mixture, then the remaining buttermilk mixture, and finally the last third of the dry ingredients. Mix only until just combined; do not overmix the batter.
STEP 5: Ensure Even Mixing with a Spatula. Once all additions are made, remove the mixing bowl from the stand mixer. Use a rubber spatula to gently fold the batter a few times, making sure to scrape down the sides and bottom of the bowl. This ensures that no pockets of unmixed flour or ingredients remain. Be mindful not to overmix at this stage, as excessive mixing can over-develop the gluten in the flour, leading to tough rather than tender cookies.
STEP 6: Scoop and Bake the Cookies. Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper. Using a 2-tablespoon cookie scoop (this helps ensure uniform cookie sizes for perfect sandwiching), scoop mounds of batter onto the prepared sheets. Make sure to space them at least 2 inches apart to allow for proper spreading during baking. Bake one tray at a time in the preheated oven for approximately 12-14 minutes, or until the edges are set and the centers spring back slightly when gently touched. The cookies should still be soft and cake-like.
STEP 7: Cool Completely. Once baked, carefully transfer the cookies, still on their parchment paper, to a wire rack. Allow them to cool completely to room temperature before attempting to fill them. This step is critical; warm cookies will melt and ruin your beautiful, fluffy filling!
For the Dreamy Creamy Filling:
STEP 8: Cook the Flour-Milk Base. While your cookies are baking and cooling, begin preparing the filling. In a small saucepan, whisk together the all-purpose flour and milk until the mixture is completely smooth and free of lumps. Place the saucepan over medium heat and cook, whisking continuously, for about 3 minutes. The mixture will thicken considerably to a pudding-like consistency. This cooked flour mixture is a traditional secret to a uniquely stable, incredibly fluffy, and surprisingly light filling. Remove from heat and, critically, let this mixture cool *completely* to room temperature. You can speed this up by pressing plastic wrap directly onto the surface to prevent a skin from forming, then chilling it in the refrigerator for a short period.
STEP 9: Create the Fluffy Frosting Base. In a clean mixing bowl, combine the granulated sugar, room temperature unsalted butter, and solid vegetable shortening. Beat these ingredients together with your stand mixer or hand mixer on medium-high speed until the mixture is light, fluffy, and well combined. This usually takes several minutes to achieve the desired airy consistency. Next, beat in the vanilla extract, ensuring it’s fully incorporated.
STEP 10: Incorporate the Cooled Flour Mixture. Once your cooked flour-milk mixture from Step 8 is completely cool (this is crucial to prevent the butter from melting and the filling from separating), gradually add it to the butter-sugar mixture. Continue beating on medium-high speed until the entire filling is incredibly light, airy, and fluffy. It’s important to beat long enough to ensure the sugar granules are fully dissolved, resulting in a perfectly smooth, melt-in-your-mouth texture. You can test this by rubbing a small amount between your fingers; it should feel smooth, not gritty.
STEP 11: Pipe and Assemble Your Whoopie Pies. Transfer the light and fluffy filling to a piping bag (you can use a large round tip for a classic look, or simply snip off the end of the bag for easy filling). For a slightly firmer filling that’s even easier to pipe and holds its shape better, refrigerate the piping bag for about 30 minutes to let the filling set up a bit. Once the cookies are entirely cool, turn half of them upside down so their flat sides are facing up. Pipe a generous dollop of filling onto the flat side of each cookie. Then, gently place another cookie on top, flat side down, to form your exquisite Red Velvet Whoopie Pies.
STEP 12: Store for Optimal Freshness. Once assembled, store your delicious Red Velvet Whoopie Pies in an airtight container in the refrigerator to maintain their freshness and prevent them from drying out. This also helps the filling set even further.
Expert Tips for Whoopie Pie Perfection
Achieving bakery-quality Red Velvet Whoopie Pies is easier than you think with a few simple techniques and considerations. These tips will help ensure your whoopie pies turn out perfectly moist, flavorful, and beautifully presented every time:
- Room Temperature Ingredients are Key: This cannot be stressed enough! For both the cookies and the filling, ensure your butter, eggs, and buttermilk are truly at room temperature. This allows for proper emulsification, leading to a smooth, lump-free batter and a light, airy, and consistent filling. Cold ingredients don’t cream together as effectively, which can significantly impact the final texture of your baked goods. Plan ahead and take them out of the refrigerator at least an hour before you start baking.
- Cookie Scoop vs. Piping Bag for Uniformity: While a 2-tablespoon cookie scoop is fantastic for quickly portioning batter, it doesn’t always guarantee perfectly round cookies. For impeccable, uniformly shaped whoopie pies that look professionally made, consider transferring your cookie batter to a piping bag with a large round tip (or simply snip off the end of the bag). Pipe even circles onto your parchment-lined baking sheets; this gives you much more control over the final appearance and ensures consistent sizing for easy sandwiching.
- Storage and Enjoyment: Whoopie pies are best stored in an airtight container in the refrigerator. They taste wonderful chilled, offering a firmer bite and a refreshing coolness. However, many prefer to let them come to room temperature for about 15-20 minutes before enjoying, which allows the filling to soften beautifully and the cookie to become even more tender. For longer freshness and easy grab-and-go treats, you can also wrap each whoopie pie individually in plastic wrap before storing.
- Adjusting Size & Baking Time: This recipe yields whoopie pies that are a perfect individual-serving size, making about 12 full whoopie pies (24 cookie halves). However, you can certainly make them larger or smaller if you desire! Just remember that altering the size will necessitate an adjustment to the baking time. Smaller cookies will bake faster, typically requiring 8-10 minutes, while larger ones will require more time in the oven, possibly up to 15-18 minutes. Always keep a close eye on them for doneness, as oven temperatures can vary.
- Preventing Spread: If your cookies are spreading too much in the oven, there are a few things to check. Ensure your butter isn’t *too* soft (it should be pliable but still hold its shape, not melted). Also, verify that your oven temperature is accurate; an oven that’s too cool can cause cookies to spread. Chilling the scooped dough balls on the baking sheet for 10-15 minutes before baking can also significantly help them hold their shape and prevent excessive spreading.
Serving and Make-Ahead Suggestions
These Red Velvet Whoopie Pies are incredibly versatile and suitable for almost any occasion. They make an excellent dessert for holiday parties, a delightful treat for school or work lunchboxes, or a comforting indulgence with your afternoon coffee or tea. To make ahead, you can conveniently bake the cookies and prepare the filling separately. Store the cooled cookies in an airtight container at room temperature for up to 2-3 days, and keep the filling refrigerated for up to 3 days. Assemble them an hour or two before serving for the freshest experience, allowing the flavors to meld beautifully. Alternatively, you can assemble them and store them chilled, as mentioned earlier. They also freeze beautifully! To freeze, wrap individual whoopie pies tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 1-2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator or at room temperature for a few hours before serving. This makes them perfect for unexpected guests or whenever a whoopie pie craving strikes!
Delightful Variations & Customization Options
While the classic creamy filling for these Red Velvet Whoopie Pies is undeniably superb and a long-time favorite, don’t hesitate to customize if you’re feeling adventurous and want to put your own spin on this delightful dessert! I was initially tempted to create a cream cheese filling for these cookies, and although my husband’s strong preference for the traditional cooked frosting ultimately won out, a tangy cream cheese filling would be equally exquisite and a fantastic alternative, especially if you’re a fan of red velvet cake. Here’s how to make a delicious cream cheese filling:
- Cream Cheese Filling: For a classic red velvet twist, in a mixing bowl, simply beat together 8 ounces of softened cream cheese with 1/4 cup of softened unsalted butter until the mixture is completely smooth and free of lumps. Gradually add 2 cups of powdered sugar, beating until fully incorporated and the frosting becomes light and fluffy. Finally, stir in 1 teaspoon of vanilla extract and a pinch of salt to balance the sweetness. This will yield a rich, tangy, and irresistibly creamy filling that perfectly complements the subtle cocoa and buttermilk notes of the red velvet cookies.
- Add-ins for Extra Flavor & Texture: Consider adding mini chocolate chips to your cookie batter for an extra textural surprise and a burst of chocolate in every bite. For the filling, a hint of almond extract alongside the vanilla can create a lovely nuanced flavor that beautifully enhances the red velvet. You could also fold in a tablespoon or two of finely chopped toasted pecans for a nutty crunch.
- Seasonal & Festive Touches: Garnish your finished whoopie pies with a sprinkle of festive sprinkles for holidays like Christmas or Valentine’s Day, or a dusting of unsweetened cocoa powder for an elegant, understated finish. A drizzle of melted white chocolate can also add a beautiful touch.
More Irresistible Cookie Recipes to Explore
If you’ve loved making these Whoopie Pies and have discovered a passion for baking delicious cookies, you’ll be thrilled to discover more delightful cookie creations from our kitchen. Expand your baking repertoire with these tried-and-true favorites:
- Sour Cream Cookies: Wonderfully soft, tender, and uniquely moist, with a subtle tang that makes them truly memorable.
- Cake Mix Cookies: Incredibly quick, easy, and endlessly customizable for a variety of flavors and creative combinations, perfect for busy bakers.
- Nana’s Oatmeal Cookies: A comforting classic, packed with wholesome goodness, chewy oats, and warm spices – just like Grandma used to make.
- Coconut Macaroons: Delightfully chewy on the inside, wonderfully crispy on the outside, and bursting with tropical coconut flavor, a simple yet elegant treat.
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Red Velvet Whoopie Pies
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Ingredients
Cookies:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons liquid red food coloring
- 1 teaspoon vanilla
- 1/2 cup butter at room temperature
- 1 cup brown sugar
- 1 large egg
Filling:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup granulated sugar
- 1/2 cup butter at room temperature
- 1/2 cup solid vegetable shortening such as Crisco
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In another bowl, (or I like to use my liquid measuring cup), whisk the buttermilk, food coloring, and vanilla together.1 cup buttermilk, 2 tablespoons liquid red food coloring, 1 teaspoon vanilla
- Place the butter and brown sugar in the bowl of a stand mixer (or use a large bowl with a hand mixer). Cream them together until light and fluffy, several minutes. Add in the egg and mix to combine.1/2 cup butter, 1 cup brown sugar, 1 large egg
- Add 1/3 of the flour mixture and mix until combined. Then pour in half of the buttermilk mixture, and mix again. Continue, adding 1/2 of the remaining flour, the remaining milk, then the remaining flour. Mix just until combined, then remove from the mixer and mix a few times with a spatula to make sure everything is incorporated.
- Use a 2 tablespoon cookie scoop* to scoop the dough onto the prepared baking trays, keeping them at least 2 inches apart.
- Bake, 1 tray at a time, until the cookies are set, about 12-14 minutes.
- Let the cookies cool completely.
- While the cookies and baking and cooling, whisk the flour and milk together in a small saucepan over medium heat. Cook, whisking constantly, until the mixture is thick, about 3 minutes. Remove from the heat and let this mixture cool completely.5 tablespoons all-purpose flour, 1 cup milk
- Once cool, place the sugar, butter, and vegetable shortening in a bowl and beat until fluffy and combined. Beat in the vanilla extract. Add the cooled flour mixture and continue to beat until light and fluffy. The sugar should be dissolved, so if you still fill sugar granules if you rub a bit of filling between your fingers, continue to beat it until smooth.1 cup granulated sugar, 1/2 cup butter, 1/2 cup solid vegetable shortening, 1 teaspoon vanilla extract
- Transfer the mixture to a piping bag** and refrigerate for 30 minutes.
- Turn half of the cookies upside down so that the flat side is up. Pipe the filling onto the flat sides of the cookies, then place another cookie on top, flat side down, to form your whoopie pies.
- Store the cookies covered in the refrigerator.
Recipe Notes:
**You don’t have to use a piping bag to fill the cookies, but it is much easier, and looks much better than just spreading the filling on.
Usually when you buy whoopie pies, they are bigger than these, but we found that this size is perfect for one serving.
You can replace the shortening in the filling with butter (using all butter) but the flavor texture is better when you use part shortening.
I prefer these cookies chilled, but my husband only likes them at room temperature. You can serve them either way!
You can store these in a covered container in the refrigerator, or wrap each whoopie pie individually in plastic wrap and store them in the refrigerator.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.