Decadent Red Velvet Whoopie Pies Recipe for Perfect Sandwich Cookies

Perfect for red velvet fans, these Red Velvet Whoopie Pies feature a creamy cream cheese filling sandwiched between two tender red velvet cookies.

They make a lovely treat for Valentine’s Day, Mother’s Day, birthdays, or any time you want a festive, nostalgic dessert.

Ingredients in Red Velvet Whoopie Pies

• unsalted butter
• light brown sugar
• granulated sugar
• egg + egg yolk
• white vinegar
• vanilla extract
• red food coloring
• unsweetened cocoa powder
• all-purpose flour
• baking soda
• salt

Ingredients in Cream Cheese Filling

• cream cheese
• unsalted butter
• powdered sugar
• vanilla extract
• milk

How to Make Red Velvet Cookies

Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Melt the butter: Melt the unsalted butter on the stovetop or in the microwave and let it cool slightly.

Combine wet ingredients: In a large bowl, whisk the melted butter with light brown sugar and granulated sugar. Beat in the egg and egg yolk, then add vanilla extract, white vinegar, and red food coloring until smooth.

Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Make the dough: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.

Portion the cookies: Use a #40 cookie scoop or a tablespoon to portion the dough. Roll each portion into a ball and place them about two inches apart on the prepared baking sheet.

Bake: Bake for 9–10 minutes, or until the tops are cracked and set. Be careful not to overbake; the cookies should remain soft.

Cool: Transfer the cookies to a wire rack and let them cool completely before filling.

How to Make the Cream Cheese Filling

Traditional whoopie pies sometimes use marshmallow filling, but these red velvet whoopie pies are filled with a smooth cream cheese frosting.

Beat cream cheese and butter: With a hand mixer, beat softened cream cheese and softened unsalted butter until smooth and lump-free.

Add flavor and sugar: Mix in vanilla extract, then add powdered sugar a little at a time until the filling reaches your desired sweetness and consistency.

Adjust texture: Add a teaspoon of milk if needed and beat until the filling is creamy and pipeable.

Assemble the whoopie pies: Fit a piping bag with a round or star tip, pipe the filling onto the underside of one cookie, then sandwich with another cookie. Repeat until all cookies are paired.

How to Store Red Velvet Whoopie Pies

Because the filling contains cream cheese, store the whoopie pies in an airtight container in the refrigerator for up to 3–4 days.

For the best flavor and texture, bring pies to room temperature for about 20 minutes before serving.

Tools to Use for Making Whoopie Pies

• Cookie sheet: Use rimless baking sheets and bake one sheet at a time for even results.
• Cookie scoop: A #40 cookie scoop or tablespoon ensures uniform cookies for easy pairing.
• Piping bag: A reusable or disposable piping bag makes filling neat and consistent.
• Piping tips: A large round tip or a 1M star tip both work; each produces a different look for the filling.

How to Freeze Red Velvet Whoopie Pies

You can freeze whoopie pies for up to three months. For best results, place parchment between pies to prevent sticking, wrap tightly, and store in an airtight, freezer-safe container.

Thaw frozen whoopie pies on the counter until they reach room temperature before serving.

📖 Recipe

Red Velvet Whoopie Pies

Dana

These Red Velvet Whoopie Pies have a rich cream cheese filling nestled between soft red velvet cookies—simple to make and delightful to serve.

4.54 from 26 votes

Print Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Equipment

• Cookie Scoop – #40
• Piping Bag
• 1M Piping Tip (optional)
• Cookie Sheet

Ingredients

Red Velvet Cookies

• ½ cup unsalted butter – melted and cooled
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• ½ teaspoon white vinegar
• 2 teaspoons vanilla extract
• 1 ounce red food coloring
• ¼ cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt

Whoopie Pie Filling

• 8 ounces cream cheese – softened
• ¼ cup unsalted butter – softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon milk

Instructions

Make the Red Velvet Cookies

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Melt the unsalted butter and let it cool slightly.
• Combine melted butter with brown and granulated sugars in a large mixing bowl.
• Beat in the egg, egg yolk, vanilla extract, white vinegar, and red food coloring until smooth.
• Sift together flour, cocoa powder, baking soda, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet and mix until just combined.
• Portion dough with a #40 scoop or tablespoon, roll into balls, and place two inches apart on the baking sheet.
• Bake 9–10 minutes until tops are cracked and set. Cool completely before filling.

Make the Whoopie Pies

• Beat softened cream cheese and butter until smooth.
• Add vanilla and powdered sugar a bit at a time, beating until combined.
• Stir in milk if needed to reach a creamy consistency.
• Pipe filling onto the underside of one cookie and sandwich with another.
• Store assembled whoopie pies in the refrigerator.

Notes

Store the whoopie pies refrigerated for up to 4 days for best freshness.

Nutrition

Serving: 1Whoopie Pie | Calories: 357kcal

Nutritional information is an estimate and may vary based on ingredients and serving sizes.

© Mama Needs Cake

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