Red Velvet Whoopie Pies
Red velvet whoopie pies blur the delicious line between cake and cookie. They pair the soft texture and chocolatey tang of classic red velvet with a rich cream cheese filling—all packaged in portable sandwiches perfect for any occasion. Whether you’re hosting a party, looking for an easy-to-share dessert, or hoping to surprise someone with homemade treats, these bright, pillowy whoopie pies deliver big flavor and nostalgic comfort in every bite.
This guide walks you through everything you need to know, from key ingredients and techniques to storing leftovers. You’ll learn where rich flavor comes from, how to achieve that iconic vibrant hue, and get tips that guarantee a bakery-worthy finish at home.
Why Red Velvet Whoopie Pies Stand Out
Red velvet has a devoted following—and with good reason. These whoopie pies have:
- A tender, deeply colored cocoa cookie that isn’t too chocolatey or too sweet.
- A tangy cream cheese filling that balances the cookie’s flavors with a bit of richness.
- A striking red color that makes each sandwich festive and fun.
The appeal goes beyond looks and taste. Red velvet whoopie pies are easy to transport, tidy to eat with your hands, and just the right size for satisfying a sweet tooth. They’re simple showstoppers for holidays, bake sales, or just because.
Essential Ingredients: Building Distinctive Flavor and Texture
A successful batch starts with the right ingredients. Each one contributes to the classic result:
Cookies:
– All-purpose flour: Structure and softness for cake-like cookies.
– Unsweetened cocoa powder: A subtle chocolate note integral to true red velvet.
– Baking soda: Lift and a light, fluffy crumb.
– Salt: Rounds and sharpens flavors.
– Unsalted butter: Creamed with sugar for tenderness and richness.
– Granulated sugar: Sweetness and structure.
– Egg: Moisture and cohesion for easy handling.
– Vanilla extract: Background warmth that deepens flavor.
– Red food coloring: Signature color—gel works best for vibrancy without thinning the batter.
– Buttermilk: Tang and a fine crumb, reacting with cocoa for traditional red velvet tang.
Filling:
– Cream cheese: The star of the show—smooth, tangy, and slightly salty.
– Unsalted butter: A silky texture and added richness.
– Powdered sugar: Sweetening and thickening for the filling.
– Vanilla extract: Enhances the cream cheese’s depth.
Ingredient Variations and Add-Ins
Once you learn the basic recipe, you can experiment:
- Swap gel coloring for natural beet powder if you want a dye-free alternative.
- Add mini chocolate chips for a fun twist.
- Infuse the filling with lemon zest or orange oil for subtle citrus notes.
- Roll pie edges in sprinkles or chopped nuts for extra texture and presentation.
Step-by-Step: Making Red Velvet Whoopie Pies
Success with whoopie pies comes from a few simple but important steps. Here’s an easy-to-follow process that sets you up for bakery-quality results:
1. Prep Your Equipment
Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup easy.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
– 2 cups all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Set aside.
3. Cream Butter and Sugar
In a large bowl, beat 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until pale and fluffy, about 2 minutes using a hand or stand mixer. Scrape down the bowl as needed.
4. Add Wet Ingredients
Mix in 1 large egg and 1 teaspoon vanilla extract until well combined. Pour in 2 teaspoons gel red food coloring (or to preferred shade) and mix until the color is even.
5. Combine Wet and Dry
On low speed, add the dry ingredients in three parts alternating with 3/4 cup buttermilk (beginning and ending with dry). Mix until just combined—overmixing can toughen the dough.
6. Form and Bake Cookies
Drop tablespoons of dough about 2 inches apart on prepared sheets. A cookie scoop ensures uniform size and roundness. Bake 10-12 minutes, until set at the edges and soft in the center. Touch lightly—the cookies should spring back.
Let cookies cool on their sheets for 5-10 minutes, then transfer to a wire rack. Cool completely before filling.
7. Make the Cream Cheese Filling
In a clean bowl, beat together:
– 8 ounces cream cheese (softened)
– 1/4 cup unsalted butter (softened)
until smooth and creamy. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, whipping until the filling is thick and pillowy.
8. Assemble the Whoopie Pies
Pair up cookies by size. Pipe or spread a heaping tablespoon of filling on the flat side of one cookie. Top with a second cookie, pressing gently to make a sandwich. Repeat with all pairs.
Chill assembled pies in the fridge for at least 30 minutes to set the filling, especially if kitchen is warm.
Best Practices for Red Velvet Success
- Room temperature ingredients: These blend smoothly and create even texture. Take out butter, eggs, buttermilk, and cream cheese an hour in advance.
- Uniform size matters: Even cookies bake at the same rate. Use a scoop for consistency.
- Gel food coloring: Less is more. Gels give saturated color without thinning the dough.
- Sift dry ingredients: Especially cocoa powder, to avoid lumps and ensure a tender crumb.
- Don’t overbake: Cookies should be soft; overbaking dries them out.
Here’s a table summarizing recommended tools for success:
Tool | Purpose |
---|---|
Electric mixer | Creaming and whipping |
Cookie scoop | Uniform cookie size |
Parchment or Silpat | Prevent sticking, easy cleanup |
Cooling rack | Fast, even cooling |
Piping bag or spatula | Easy, neat filling |
Creative Ways to Customize
Give your whoopie pies a unique spin with small changes:
- Use chocolate cream cheese filling for a double chocolate treat.
- Dust the finished pies with powdered sugar for elegance.
- Pipe filling in a spiral for bakery-like flair.
- For a holiday touch, add crushed peppermint to edges.
Storing and Freezing Red Velvet Whoopie Pies
Whoopie pies keep well if stored correctly.
- Refrigerator: Line an airtight container with parchment paper. Arrange pies in single layers, using parchment between layers. Store up to 5 days.
- Freezer: Wrap each pie tightly in plastic wrap and place in a freezer-safe bag or box. They’ll hold for 2-3 months. Thaw in the refrigerator before serving for best freshness.
Serving Suggestions
Red velvet whoopie pies are great on their own but also make an impressive addition to dessert tables. Stack them on a tiered stand. Wrap them individually for edible gifts or favors. Pair with coffee or milk for a cozy treat.
For parties, fill a platter with different flavors—try chocolate or pumpkin whoopie pies for variety.
Troubleshooting Common Problems
- Flat cookies? Dough was too warm, or baking soda expired. Chill dough and check leavening.
- Filling too runny? Add more powdered sugar, or chill briefly before piping.
- Cookies sticking? Use parchment or silicone mats to avoid breakage.
Frequently Asked Questions
Can I make these gluten-free?
Use a cup-for-cup gluten-free flour blend; results stay soft and moist.
What’s the best food coloring?
Gel or paste food colors produce vibrant results without over-thinning.
Do whoopie pies need to be refrigerated?
The cream cheese filling requires it, but bring to room temperature before eating for best flavor.
My filling is lumpy—what went wrong?
Ingredients weren’t at room temperature. Let them sit before mixing for smoothest texture.
Elevate Your Baking Repertoire
Red velvet whoopie pies occupy a sweet spot between nostalgia and trend. Their plush, red cookies and creamy filling invite joyful anticipation—then melt away in a few rich, tangy bites. With these clear steps, ingredient tips, and creative ideas, you’ll turn a few pantry staples into bakery-worthy sandwiches that steal the show every time.
Whether baking for a holiday, a birthday, or just to treat yourself, these whoopie pies are a classic worth mastering. Enjoy every soft, creamy, bright red bite.
Red Velvet Whoopie Pies
These red velvet whoopie pies are a fun take on a classic. They come with a delightful cream cheese filling. It’s impossible to eat just one.
Ingredients
- 1 teaspoon baking soda
- 3 tablespoons unsweetened natural cocoa powder
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup buttermilk, room temperature
- 8 oz cream cheese, softened
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°Fahrenheit. Line two baking sheets with parchment paper.
- Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk to combine.
- Beat the butter and granulated sugar in a large bowl on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla extract. Beat until combined. Mix in the red food coloring until fully incorporated.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
- Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart. Bake for 10 minutes or until the cookies are set and spring back when touched lightly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the cream cheese and butter in a medium bowl on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat on high speed for about 2 minutes until light and fluffy.
- Pair up the cooled cookies by size. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies.
- Chill the whoopie pies in the refrigerator for 30 minutes. Serve and enjoy!