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why make this recipe

Red Velvet Whoopie Pies are soft, sweet, and fun to make. They look special and taste like a small cake sandwich. They work for parties, snacks, and gifts. If you like other red velvet treats, try this easy red velvet Oreo cheesecake for more ideas.

introduction

This recipe makes soft red cookies with a creamy filling. The steps are simple and the ingredients are common. You can make the dough, bake the cookies, and then fill them. If you enjoy red velvet desserts, you might also like these red velvet brownies for another sweet treat.

how to make Red Velvet Whoopie Pies

Follow the steps below. Make the batter, bake the rounds, cool them, then add the filling and press two together to make a pie.

Ingredients :

2 cups all-purpose flour
8 tbsp unsalted butter, room temperature
2 tsp vanilla extract
1 cup granulated sugar
1 large egg
1 cup buttermilk
1 tbsp cocoa powder
1 tsp baking soda
1 tsp white vinegar
Red food coloring

Directions :

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In one bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt. Set aside.
In another bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, vanilla extract, and a generous splash of red food coloring until everything is beautifully combined.
Gradually alternate adding the dry flour mixture and the buttermilk to the butter mixture, mixing until just combined. Don’t overmix!
Use a tablespoon to drop dollops of the batter onto the lined baking sheet, spacing them a couple of inches apart.
Bake them for about 10-12 minutes or until they spring back when lightly touched.
Let them cool completely on a wire rack.
For that luscious filling, beat together some butter, powdered sugar, and a little vanilla extract until it’s smooth and creamy.
Finally, sandwich that delicious filling between two of your red velvet cookies. Take a bite and enjoy the magic!

how to serve Red Velvet Whoopie Pies

Serve them at room temperature. Place them on a plate or a tray. They are nice with milk, coffee, or tea. For a party, stack them on a cake stand.

how to store Red Velvet Whoopie Pies

Store them in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can freeze them for up to 1 month; thaw in the fridge before serving.

tips to make Red Velvet Whoopie Pies

Use room temperature butter and egg for a smooth batter.
Do not overmix after you add flour. Mix until just combined.
Pipe or spoon even dollops so the cookies bake the same.
For a tried idea on red velvet cookies, see these Hershey’s red velvet blossoms cookies for more tips and texture ideas.

variation (if any)

Swap the filling for cream cheese frosting for a tangy flavor.
Add a drop more cocoa for a richer taste.
Make mini whoopie pies by using smaller dollops of batter.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tbsp white vinegar to 1 cup milk and let it sit 5 minutes. This makes a quick buttermilk substitute.

Q: Can I use less food coloring?
A: Yes. Use less if you want a lighter red. The cake will still taste the same.

Q: Can I make the filling ahead?
A: Yes. Make the filling and store it in the fridge for up to 3 days. Bring to room temperature and beat before using.

Q: How do I get even cookies?
A: Use a tablespoon or a cookie scoop and press the batter gently if needed so each piece matches.

Conclusion

If you want more recipes and step-by-step photos for Red Velvet Whoopie Pies, check this helpful guide from Sally’s Baking. For a version with cream cheese filling and extra tips, see the detailed entry at Brown Eyed Baker.