Red velvet whoopie pies are a delightful twist on traditional red velvet cake. These pillowy, soft cookies sandwich a creamy, tangy filling, making them the perfect handheld dessert for special occasions. With their gorgeous red hue and rich flavor, they’re ideal for Valentine’s Day, Christmas, or any time you crave a delicious, indulgent treat.

Why You’ll Love This Recipe

These red velvet whoopie pies will quickly become your go-to dessert for any festive occasion. Here’s why:

• Handheld Dessert: No need for plates or utensils. Just grab and go for a simple yet delicious treat.

• Amazing Texture: The soft, cake-like texture of the cookies pairs perfectly with the velvety, smooth cream cheese filling, providing a satisfying bite.

• Balanced Flavor: The sweet and slightly chocolatey cake complements the rich, tangy cream cheese filling, creating a perfect flavor balance.

• Quick and Easy: With an active prep time of just 30 minutes, these whoopie pies come together faster than a traditional cake and are ready to enjoy in less than an hour.

• Perfect for Special Occasions: The vibrant red color makes them the ideal dessert for Valentine’s Day or Christmas, but they’re delicious enough to enjoy year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Whoopie Pies:

• 2 cups (250 g) all-purpose flour

• ¼ cup (25 g) natural unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• ½ cup (113 g or 1 stick) unsalted butter, room temperature

• 1 cup (200 g) light brown sugar

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• ¾ cup (180 ml) buttermilk, room temperature

• 1 teaspoon gel red food coloring

For the Cream Cheese Filling:

• 1 cup (225 g or 8 oz) block-style cream cheese, room temperature

• ¼ cup (57 g) unsalted butter, room temperature

• 2 cups (240 g) confectioners’ sugar, sifted

• ½ teaspoon pure vanilla extract

• Pinch of salt

Directions

1. Preheat the oven to 350℉ (175℃). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

3. Using a stand mixer or hand mixer, beat the butter and brown sugar on medium-high speed for about 3 minutes until light and fluffy.

4. Add the egg, vanilla extract, and red food coloring to the butter mixture. Mix until combined.

5. Mix in the buttermilk. It may look slightly curdled, but that’s fine.

6. Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over-mix.

7. Using a medium cookie scoop, drop dough onto the prepared baking sheet, spacing each scoop about 2 inches apart.

8. Bake for 10-12 minutes, or until the pies are soft and spring back when touched. Allow the cookies to cool completely on a wire rack.

9. For the cream cheese filling, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and mix until combined.

10. Stir in the vanilla extract and a pinch of salt.

11. Transfer the frosting to a piping bag. Pair up the whoopie pie cookies by size and pipe the filling onto the bottom of one cookie. Top with the matching cookie to form a sandwich.

12. Repeat with the remaining cookies.

Servings and Timing

• Yield: 12 whoopie pies

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Cooling Time: 30 minutes

• Total Time: 52 minutes

Variations

• Heart-Shaped Whoopie Pies: To create heart-shaped whoopie pies, pipe the batter in heart shapes on the baking sheet. Use a large round piping tip to form two sides of the heart, then connect them at the bottom to create the shape.

• Different Fillings: If you’re not a fan of cream cheese frosting, swap it out for vanilla or chocolate buttercream. Marshmallow frosting also works wonderfully.

• Mini Whoopie Pies: Use a small cookie scoop to create mini versions. These will bake in about 8 minutes and yield approximately 24 mini sandwiches.

Storage/Reheating

• Storage: Store whoopie pies in an airtight container in the refrigerator for up to 1 week. Place parchment or wax paper between layers to prevent them from sticking together.

• Freezing: Wrap individual whoopie pies in plastic wrap and place them in an airtight container. Freeze for up to 2 months. To serve, thaw them in the refrigerator and bring to room temperature before enjoying.

FAQs

How do I prevent the whoopie pies from spreading too much?

Make sure you use a cookie scoop to maintain uniform size and shape, and don’t over-mix the batter. The dough should be thick enough to hold its shape when scooped.

Can I use regular cocoa powder instead of natural unsweetened cocoa powder?

Natural unsweetened cocoa powder is ideal because it reacts with the baking soda, giving the whoopie pies a light, airy texture. Avoid using Dutch-processed cocoa powder, which will not provide the same result.

Can I make the dough ahead of time?

Yes! You can make the dough and store it tightly wrapped in plastic wrap in the refrigerator for up to 48 hours. Just bring it to room temperature before scooping and baking.

How can I make sure my frosting stays thick and stable?

Use block-style cream cheese for the filling, as it’s thicker than the spreadable kind. Let the cookies cool completely before adding the filling to prevent it from melting.

What type of food coloring should I use?

Gel food coloring is the best option for these whoopie pies as it produces a more vibrant color. If you only have liquid food coloring, use double the amount for a similar result.

Can I freeze whoopie pies?

Yes, you can freeze them! Wrap them individually in plastic wrap and store them in an airtight container. Let them thaw in the refrigerator before bringing to room temperature.

What should I do if the whoopie pies come out flat?

Ensure you don’t over-mix the dough. Over-mixing can result in dense, flat cookies. Also, be sure to check that your baking soda is fresh to help the pies rise properly.

Can I use store-bought frosting?

While homemade cream cheese frosting is recommended for the best taste and texture, you can use store-bought frosting if you’re in a pinch. Just make sure it’s a thicker variety to prevent it from running out of the whoopie pies.

How long do these stay fresh?

When stored in an airtight container in the refrigerator, they will stay fresh for up to a week. Freezing extends their shelf life to about 2 months.

Can I make these with a different flavor?

Absolutely! You can experiment with different cake flavors like chocolate or vanilla for a fun twist. The cream cheese filling pairs well with many different bases.

Conclusion

Red velvet whoopie pies with cream cheese filling are the ultimate indulgence, offering a perfect combination of soft, cake-like cookies and rich, tangy frosting. They’re quick and easy to make, making them a perfect treat for any celebration, from Valentine’s Day to Christmas. With endless variations and the ability to make them ahead of time, these whoopie pies will become a dessert you make again and again. Enjoy!