Yield: 11 sandwiches
Red Velvet Whoopie Pies
These red velvet whoopie pies are out of this world - it's a cake/cookie mashup sandwich that is filled with a delectable cream cheese frosting. They look fancy but they are incredibly easy to make and are always a crowd pleaser.
Ingredients
Red Velvet Cake Cookies
- 250 grams (2 cups) all purpose flour
- 15 grams (3 tablespoons) unsweetened cocoa powder, regular, not dutch processed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 113 grams (1/2 cup) unsalted butter, room temperature
- 200 grams (1 cup) granulated sugar
- 2 eggs, room temperature
- 1/2 tablespoon vanilla extract
- 2 teaspoons red food coloring
- 120 mL (1/2 cup) whole milk, room temperature, see note
- 1 tablespoon white vinegar, see note
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 226 grams (1 cup) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 840 grams (7 cups) powdered sugar
- 1-2 tablespoons whole milk or heavy cream
Instructions
Red Velvet Cake Cookies
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the whole milk and vinegar. Set aside. See note.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy. About 2-3 minutes.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl if necessary.
- Add the vanilla extract and red food coloring and mix on low-medium speed until combined.
- With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk/vinegar mixture and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk/vinegar mixture. Do not over mix.
- Using a small cookie scoop (mine is a 1 oz cookie scoop), spoon the batter onto your baking sheet and space each spoonful 3-4 inches apart as they will spread.
- Bake the cookies for 10-12 minutes until the edges are set. Allow them to cool completely.
Cream Cheese Frosting
- While the cookies are cooling, make the cream cheese frosting. In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until combined, smooth and no more lumps exist. About 4-5 minutes.
- Add the vanilla extract, powdered sugar, and milk and mix on low speed at first for 30 seconds (so the powdered sugar doesn't go everywhere) then mix on medium-high speed for 1-2 minutes until the frosting is smooth and combined.
- Once the cookies have cooled completely, frost the underside of one cookie with the cream cheese frosting, and sandwich it with another cookie. Repeat with all of the cookies. Enjoy!
- Store in an airtight container in the fridge.
Notes
- Important note: even though mixing whole milk and vinegar creates buttermilk, do NOT use store bought buttermilk. Yes, buttermilk is acidic, but the vinegar in this recipe was measured specifically for pairing with whole milk. If you use buttermilk and vinegar, it will be way too acidic and will affect the cookies ability to rise. So I suggest following the recipe instructions.
Tried this recipe?Let us know how it was!