These red velvet whoopie pies are a show-stopping dessert made with soft, cakey red velvet cookies sandwiched around a rich and creamy cream cheese filling. With their vibrant color, tender texture, and classic flavor combination, they’re just as delightful to look at as they are to eat.
Why You’ll Love This Recipe
These whoopie pies strike the perfect balance between cake and cookie, giving you a soft bite without being crumbly. The subtle cocoa flavor pairs beautifully with the tangy sweetness of the cream cheese frosting. They’re easy to portion, fun to assemble, and ideal for holidays, parties, or anytime you want a bakery-style treat at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the red velvet cookies:
1/2 cup salted butter, partially melted
1 cup brown sugar
2 large eggs
1 1/2 tablespoons vanilla extract
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
Red gel food coloring, as needed
For the cream cheese filling:
8 ounces cream cheese
1/4 cup salted butter, softened
4 cups powdered sugar
3 teaspoons clear vanilla extract
Directions
Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the partially melted butter and brown sugar until evenly mixed. Add the eggs and vanilla extract, then mix until smooth.
Add the flour, cocoa powder, cornstarch, baking soda, and salt to the bowl. Begin mixing on low speed. As the dry ingredients incorporate, slowly pour in the buttermilk. Mix until a thick, smooth batter forms.
Add red gel food coloring a little at a time, mixing well after each addition, until the desired red velvet color is achieved.
Transfer the batter to a piping bag or use a scoop to portion it onto the prepared baking sheet, spacing the rounds a few inches apart to allow for spreading.
Bake for 8 to 10 minutes, until the cookies are set and no longer appear wet in the center. Allow the cookies to cool completely on the baking sheet.
To make the filling, beat the cream cheese and softened butter together until smooth and creamy. Add the powdered sugar one cup at a time, mixing slowly until fully incorporated. Mix in the clear vanilla extract until the frosting is thick and smooth.
Pipe or spread the filling onto the flat side of one cooled cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.
Servings and timing
This recipe makes approximately 12 to 15 whoopie pies, depending on size.
Prep time: about 20 minutes
Bake time: 8 to 10 minutes per batch
Cooling and assembly time: about 20 minutes
Total time: approximately 50 to 60 minutes
Variations
You can add a hint of chocolate flavor to the filling by mixing in a tablespoon or two of cocoa powder. For a festive twist, try adding finely crushed chocolate sandwich cookies or colorful sprinkles around the edges of the filling. If you prefer smaller treats, pipe smaller cookie rounds and adjust the baking time slightly.
Storage/Reheating
Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze them in a sealed container for up to 3 months. Thaw overnight in the refrigerator before serving. These whoopie pies are best enjoyed at room temperature, so allow chilled ones to sit out briefly before eating.
FAQs
Can I make the cookies ahead of time?
Yes, the cookies can be baked a day in advance and stored in an airtight container until ready to fill.
Why is my batter so thick?
Whoopie pie batter is meant to be thick so the cookies bake up soft and cakey rather than flat.
Can I use liquid food coloring instead of gel?
Gel food coloring is recommended because it provides strong color without thinning the batter.
Do I need a piping bag to make these?
A piping bag helps create evenly sized cookies, but a cookie scoop or spoon will also work.
How do I know when the cookies are done baking?
They are done when the tops look set and no longer appear wet in the center.
Can I reduce the sugar in the filling?
Reducing the sugar will affect the texture of the frosting, making it softer and less stable.
Why use cornstarch in the dough?
Cornstarch helps keep the cookies tender and soft, giving them their signature texture.
Can I freeze the assembled whoopie pies?
Yes, they freeze very well when stored in an airtight container.
What makes these cookies red velvet?
The combination of cocoa powder, vanilla, buttermilk, and red coloring creates the classic red velvet flavor and appearance.
Should these be served cold or at room temperature?
They taste best at room temperature when the filling is soft and creamy.
Conclusion
Red velvet whoopie pies are a fun and indulgent dessert that combines the charm of a cookie with the softness of cake. With their vibrant color, creamy filling, and irresistible flavor, they’re perfect for celebrations or whenever you’re craving something a little special. Once you make them, they’re sure to become a favorite treat to bake and share.
Soft, cakey red velvet cookies sandwiched with a creamy, tangy cream cheese filling. These whoopie pies are vibrant, indulgent, and perfect for parties or a fun homemade treat.
Ingredients
1/2 cup salted butter, partially melted
1 cup brown sugar
2 large eggs
1 1/2 tablespoons vanilla extract
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
Red gel food coloring, as needed
8 ounces cream cheese
1/4 cup salted butter, softened
4 cups powdered sugar
3 teaspoons clear vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix the partially melted butter and brown sugar until combined. Add eggs and vanilla extract, mixing until smooth.
Add flour, cocoa powder, cornstarch, baking soda, and salt. Begin mixing on low speed and gradually pour in the buttermilk until a thick, smooth batter forms.
Add red gel food coloring until desired color is reached.
Transfer batter to a piping bag or scoop onto the prepared baking sheet, spacing cookies apart.
Bake for 8–10 minutes, or until cookies are set and centers are no longer wet. Cool completely on the baking sheet.
To make the filling, beat cream cheese and softened butter until smooth. Add powdered sugar gradually and mix in clear vanilla extract.
Pipe or spread filling onto the flat side of one cookie, then sandwich with another. Repeat for remaining cookies.
Notes
Use gel food coloring to avoid thinning the batter.
For extra flair, roll edges in sprinkles or crushed cookies.
Chill cookies before assembly for easier handling.
Store at room temp for 3 days or refrigerate for up to a week.
Let come to room temp before serving for best texture.
