Red Velvet Whoopie Pies

Whether you’re planning a holiday gathering or simply wanting to indulge in something sweet, these red velvet whoopie pies deliver. Our recipe combines moist, chocolate-kissed cookies with a decadent cream cheese filling that’s reminiscent of classic red velvet cake.

This recipe yields approximately two dozen red velvet cake-inspired whoopie pies, providing plenty of treats to share or save for later. Serve them as the grand finale to a dinner party, or make them for a fun brunch picnic. Either way, they’re sure to have everyone coming back for seconds.

Ingredients for Red Velvet Whoopie Pies

• Butter: Butter adds richness and gives the cookies a tender texture. Forgot to take your butter out of the fridge beforehand? Soften butter quickly by grating it with a cheese grater. The small shreds will come to room temperature much more quickly than an intact stick of butter.
• Sugar: A cup of granulated sugar sweetens the dough and contributes to its structure.
• Eggs: Two large eggs add moisture and help bind the ingredients. Make sure to use room-temperature eggs when baking. You can bring them to room temperature in 10 minutes by submerging them in warm (not hot!) water.
• Sour cream: Sour cream adds tanginess and moisture to the cookies.
• Red food coloring: Food dye gives the cookies their signature vibrant color.
• White vinegar: White vinegar enhances the red color, helps to activate the baking soda and provides a subtle tang to the cookie.
• Vanilla extract: Vanilla extract adds the quintessential vanilla flavor to the cookies. Here’s our breakdown of the best vanilla extract brands.
• Flour: All-purpose flour forms the base of the dough in this red velvet whoopie pie recipe. It’s really important you don’t stick the measuring cup into the bag of flour; that can pack in too much flour and make the whoopie pies very tough and dense.
• Baking cocoa: Baking cocoa provides the subtle chocolate flavor that’s characteristic of red velvet desserts. When I can, I love splurging on the best cocoa powder for a rich chocolate taste. You’ll want to use natural cocoa powder, not Dutch-processed cocoa powder. The latter has less acidity, which means it won’t help the baking soda activate.
• Baking powder and baking soda: These leavening agents help the cookies rise and become tender and fluffy. They lose their potency after about six months, so check for an expiration date if these ingredients have been sitting in your pantry for a while.
• Semisweet chocolate: The melted and cooled semisweet chocolate intensifies the cocoa notes in the red velvet whoopie pies.
• Cream cheese: A package of softened cream cheese forms the base of the cream filling. Soften the cream cheese to room temperature beforehand so it can be easily whippedy, and so it won’t hold onto lumps.
• Confectioners’ sugar: Confectioners’ sugar (aka powdered sugar) sweetens the filling and provides structure. Did you know you can make powdered sugar using a blender?
• White baking chips and finely chopped pecans: These toppings are sprinkled over the assembled whoopie pies for added sweetness and crunch.

Directions

Step 1: Prepare the dough

Preheat the oven to 375°F. In a large bowl, cream the butter and sugar until they’re light and fluffy, five to seven minutes.

Beat in the eggs, sour cream, food coloring, vinegar and vanilla extract, and mix them until they’re well combined.

Step 2: Combine the dry ingredients

In a separate bowl, whisk together the flour, cocoa, baking powder, salt and baking soda. Gradually beat the dry mixture into the creamed mixture. Stir in the cooled melted chocolate.

Editor’s Tip: To ensure your red velvet cookies are tender, do not overmix the dough.

Step 3: Shape and bake the cookies

Drop tablespoonfuls of dough 2 inches apart onto parchment-lined baking sheets, then bake the cookies for 8 to 10 minutes or until the edges are set. Let the cookies cool in the pans for two minutes before transferring them to wire racks to cool completely.

Step 4: Prepare the cream cheese filling

In a large bowl, beat the cream cheese and butter until they’re fluffy. Gradually beat in the confectioners’ sugar and vanilla extract until the mixture is smooth.

Step 5: Assemble the whoopie pies

Spread the filling on the flat sides of half the cookies, then top them with the remaining cookies to form sandwiches. Drizzle the assembled whoopie pies with melted white chocolate and sprinkle them with finely chopped pecans.

Red Velvet Whoopie Pie Variations

• Add chocolate chips: Add 1/2 cup of mini chocolate chips to the cookie dough for an even chocolatier twist.
• Make them minty: Add a few drops of peppermint extract to the filling to make these whoopie pies perfect for the holidays.
• Make a s’mores version: For a campfire edition of these whoopie pies, add a layer of marshmallow fluff to the filling and roll the edges in graham cracker crumbs.

How to Store Red Velvet Whoopie Pies

These red velvet cake whoopie pies can be stored in an airtight container in the fridge for up to five days. Use parchment paper between the layers to prevent them from sticking.

Can you freeze red velvet whoopie pies?

Yes, you can freeze red velvet whoopie pies—minus the filling and toppings. Freeze the red velvet cookies in a freezer-safe container or zip-top bag for up to three months. Thaw them in the fridge before filling and decorating them as directed.

Red Velvet Whoopie Pie Tips

How do you get the perfect red color for red velvet whoopie pies?

Using gel food coloring instead of liquid food dye will help give these whoopie pies their characteristic red velvet color. Gel food coloring is also more concentrated, so you’ll need less of it to achieve the desired red color.

How do you prevent the filling from squishing out when biting into red velvet whoopie pies?

Just like any whoopie pie recipes, chilling the assembled pies before serving them is key to keeping everything in place. Putting them in the fridge for about 30 minutes will allow the filling to set and make them much easier to eat.

How do you prevent the cookies from spreading too much?

Cookies can fall flat when the dough is too warm. Be sure to chill the dough before baking the cookies. You should also keep the dough chilled for 30 minutes between batches.

What’s the best way to fill red velvet whoopie pies?

To prevent a mess and have more control, use a piping bag or a zip-top bag with the corner snipped off to pipe the filling onto the cookies.

How can you enhance the red velvet flavor?

To amplify the subtle chocolate notes in these red velvet whoopie pies, add 1 to 2 teaspoons of instant espresso powder to the dry ingredients.