Red Velvet Whoopie Pies Recipe – Little hearts, big comfort

Introduction

The kitchen smelled like brown sugar and warm cocoa, and the timer’s soft ding made me smile. Today I’m sharing my cozy Red Velvet Whoopie Pies — tender, slightly cocoa-kissed cookies sandwiched with a tangy cream cheese filling. This always takes me back to Sunday dinners. If you enjoy bright red desserts, try a different spin with this gluten-free red velvet cake for another crowd-pleasing option.

Why You’ll Love This

• Quick to make: batter comes together in one bowl.
• Kid-approved: fun to pipe and decorate.
• Budget-friendly: pantry staples, no fancy gear.
• Make-ahead friendly: assemble a day ahead for easier hosting.

If you need a sheet-cake crowd-pleaser, try my other recipe linked below for bigger gatherings: Red Velvet Sheet Cake with Cream Cheese Frosting.

Quick Recipe Snapshot

• Servings: about 18 whoopie pies (36 cookies)
• Prep time: 25 minutes
• Cook time: 10–12 minutes per batch
• Total time: 45–60 minutes
• Skill level: Easy
• Taste: sweet + tangy with mild cocoa notes

You’ll feel confident baking these; follow the cues and trust your senses.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 Tbsp unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 Tbsp red gel food coloring
• 6 oz cream cheese, room temperature
• 5 Tbsp unsalted butter, room temperature
• 2 1/2 cups powdered sugar, sifted
• 2 tsp vanilla extract

Chef notes:

• Use room-temp dairy for smooth batter.
• Gel food coloring gives deeper color.
• Sift powdered sugar for lump-free filling.

How to Make It

1. First, preheat the oven to 350°F (175°C). Line two baking sheets with parchment and draw small heart shapes as guides; then flip the parchment so the ink faces the pan.
2. Next, whisk together the flour, cocoa, baking powder, and salt in a medium bowl until evenly mixed.
3. Meanwhile, cream 8 Tbsp butter in a large bowl until smooth; then add brown sugar and beat until light and fluffy. Mix in the egg and 1 tsp vanilla until glossy.
4. Then beat in the buttermilk and red gel food coloring; scrape down the bowl so color spreads evenly. The batter should look smooth and vibrant.
5. Now, on low speed, add the dry mix to the wet just until combined; do not overmix. The batter will be thick but pipeable.
6. Transfer batter to a piping bag and pipe heart shapes onto the prepared sheets, using your drawn hearts as guides. Space them 1½ inches apart.
7. Bake for 10–12 minutes until the tops set and the edges look slightly firm. You’ll smell cocoa and sugar as they finish.
8. Cool on the pan for 10 minutes; then move cookies to a wire rack to cool completely before filling.
9. For the filling, beat cream cheese, 5 Tbsp butter, and 2 tsp vanilla until smooth. Gradually add powdered sugar and beat until fluffy.
10. Finally, pair cookies by size, pipe a generous dollop of filling onto the flat side of one cookie, and top with its match. Press gently to spread.

For a sparkle on top, see my fun cookie variation at sparkly red velvet cookies.

Kitchen Tips (From My Kitchen)

1. Time-saver: Pipe all your hearts at once and bake two sheets back-to-back.
2. Common mistake + fix: If filling is too soft, chill 15 minutes; then pipe.
3. Simple variation: Add a pinch of cinnamon to the batter for warm spice.

Serving Ideas

• Serve warm with coffee for a cozy weeknight treat.
• Plate at brunch with berries and a dusting of powdered sugar.
• Bring to holidays; arrange on a platter with mint sprigs.
• Optional garnish: a tiny edible glitter or a few cocoa-dusted crumbs.
• Pair with a scoop of vanilla ice cream for a playful dessert.

If you want a fruit-forward pairing, serve alongside my easy 2-ingredient apple cinnamon roll bake.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze assembled whoopie pies up to 1 month; thaw in fridge.
• Reheat: Room temperature is best; microwave 8–10 seconds to soften without melting filling.
  Leftover idea: Chop extra cookies and stir into yogurt for a quick parfait.

For a fun reuse, try sandwiching leftover filling between bars like 3-ingredient Mounds-style bars.

FAQs

Q: Can I make these ahead?
A: Yes. Bake the cookies a day ahead and store airtight. Fill them the day you serve for best texture.

Q: Can I swap the buttermilk?
A: You can use 1/2 cup milk + 1/2 Tbsp lemon juice, let sit 5 minutes; however, the tang of real buttermilk gives classic flavor.

Q: How do I know they’re done?
A: They’re set on top and spring back slightly when touched. Edges will feel firm while centers stay tender.

Q: Can I freeze Red Velvet Whoopie Pies?
A: Yes. Freeze assembled pies on a tray, then bag them for up to a month; thaw slowly in the fridge.

Final Thoughts

I love how small things — a little red dye, a soft cream cheese filling — turn a simple cookie into a memory. So, try piping those hearts, listen for the oven ding, and share a few. You’ll be surprised how comforting a small bake can feel; go ahead and make a batch of Red Velvet Whoopie Pies.

Conclusion

For another take on this classic, I like the texture notes in Sally’s Baking Addiction Red Velvet Whoopie Pies, and for a cream-cheese-forward version see Red Velvet Whoopie Pies with Cream Cheese Filling. Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Cozy and sweet with a tangy cream cheese filling, these Red Velvet Whoopie Pies are perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 50 minutes mins

Servings: 18 whoopie pies

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the cookies

• 2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 Tbsp unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 Tbsp red gel food coloring

For the filling

• 6 oz cream cheese, room temperature
• 5 Tbsp unsalted butter, room temperature
• 2 1/2 cups powdered sugar, sifted
• 2 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment and draw small heart shapes as guides; then flip the parchment so the ink faces the pan.
3. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt until evenly mixed.
4. In a large bowl, cream the 8 Tbsp of butter until smooth; add the brown sugar and beat until light and fluffy.
5. Mix in the egg and 1 tsp of vanilla until glossy.
6. Beat in the buttermilk and red gel food coloring; scrape down the bowl for even color.
7. Add the dry mix to the wet just until combined; do not overmix.
8. Transfer batter to a piping bag and pipe heart shapes onto the prepared sheets, spacing them 1½ inches apart.

Baking

1. Bake for 10–12 minutes until the tops are set and the edges look firm.
2. Cool on the pan for 10 minutes; then transfer cookies to a wire rack to cool completely.

Filling

1. Beat cream cheese, 5 Tbsp butter, and 2 tsp vanilla until smooth.
2. Gradually add powdered sugar and beat until fluffy.
3. Pair cookies by size, pipe a generous dollop of filling onto the flat side of one cookie, and top with its match.

Notes

Use room-temp dairy for a smooth batter. Gel food coloring gives deeper color. Sift powdered sugar for lump-free filling.