Description

Red Velvet Whoopie Pies with cream cheese filling are the perfect handheld dessert. Soft, cake-like cookies sandwich a rich, tangy filling, making them ideal for special occasions like Valentine’s Day or Christmas.

Ingredients

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

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

¼ cup (57 g) unsalted butter, room temperature (for filling)

2 cups (240 g) confectioners’ sugar, sifted (for filling)

½ teaspoon pure vanilla extract (for filling)

Pinch of salt (for filling)

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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. Add in the egg, vanilla extract, and red food coloring, mixing until combined.
Mix in the buttermilk. It may look slightly curdled, but that’s fine.
Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over-mix.
Using a medium cookie scoop, drop dough onto the prepared baking sheet, spacing each scoop about 2 inches apart.
Bake for 10-12 minutes, or until the pies are soft and spring back when touched. Allow them to cool completely on a wire rack.
For the cream cheese filling, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and mix until combined.
Stir in the vanilla extract and a pinch of salt.
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. Repeat with the remaining cookies.

Notes

For heart-shaped whoopie pies, pipe the batter in heart shapes on the baking sheet.
If you prefer, use vanilla or chocolate buttercream instead of cream cheese frosting.
For mini whoopie pies, use a small cookie scoop, bake for 8 minutes, and yield approximately 24 mini sandwiches.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 310
Sugar: 31g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg