🍰 A Love Letter to Red Velvet
The first time I bit into a red velvet whoopie pies was in a tiny bakery in Philly. It was soft, vibrant, and filled with tangy cream cheese frosting like red velvet cake you could hold in your hand. I knew I had to recreate it, but easier, fluffier, and party-ready 💃
This recipe brings that same bakery magic home: vibrant color, cocoa-kissed flavor, and a soft, cakey cookie texture that hugs the creamiest filling ever.
Perfect for bake sales, birthdays, holidays or honestly… lunch (no judgment).
💕 Why You’ll Love These Red Velvet Whoopie Pies
✔️ Soft, cake-like cookies with that signature red velvet flavor
✔️ Rich cream cheese frosting filling
✔️ Bakery-style results with simple ingredients
✔️ Fun to make, easy to freeze
✔️ Nostalgic and Instagrammable 💋
💬 “It’s like red velvet cake… in cookie form!”
Key Ingredients & Why They Shine 🌟
Cocoa Powder 🧁
Just a touch gives red velvet its classic taste — rich, not too chocolatey. Use Dutch-processed for a smooth texture.
Buttermilk 🍶
Adds that slight tang and keeps the cookies tender and moist — don’t skip it!
Unsalted Butter 🧈
For both the cookies and the frosting — soft, creamy, and perfectly rich.
Cream Cheese 🧀
The heart of the filling! Use full-fat, room temp cream cheese for silky smooth results.
Vanilla Extract 🍦
Lifts all the flavors, especially in the frosting — a must.
Red Gel Food Coloring 🧪
For that bold, beautiful hue ❤️ A little goes a long way.
Egg 🥚
Helps bind everything and adds richness — always use room temperature.
Red Velvet Tips You’ll Thank Us For 💡
🔸 Don’t overmix your batter — it keeps the cookies tender
🔸 Use gel food coloring for vibrant red (not liquid)
🔸 Chill the frosting for 10 mins before assembling for easier piping
🔸 Match cookies by size for the prettiest sandwiches
🔸 Want extra decadence? Add white chocolate chips to the dough 😍
How to Store Your Whoopie Pies 📦
🫙 Airtight container at room temp: up to 2 days
🧊 Fridge: 5–7 days
❄️ Freeze (filled or unfilled): up to 2 months
➡️ Let them come to room temp before serving for best texture
Just let them come to room temp before enjoying that soft, creamy bite 😍
✨ Final Verdict
These Red Velvet Whoopie Pies are soft, creamy, and nostalgic with a bold, modern twist. If red velvet cake had a fun little cousin — this would be it.
🎉 Bake them for birthdays, showers, holidays — or whenever your sweet tooth calls.
📸 Don’t forget to snap a pic and tag us @SweetTreatsRecipe — we LOVE seeing your creations!
📌 You’ll Also Love
👉 🍫 Chocolate Whoopie Pies: Fudgy Cookies with Fluffy Vanilla Filling
👉 🍫 Ultimate Brownie Cookie Recipe: Fudgy, Crinkly & Irresistible!
👉 💙 Bluey Cake Recipe: Easy & Adorable Pup-Tastic Treat!
Red Velvet Whoopie Pies : Soft, Creamy & Irresistible🎂✨
Description
These Red Velvet Whoopie Pies are soft, vibrant, and filled with rich cream cheese frosting. With a texture between a cupcake and a cookie, they’re the perfect festive treat for birthdays, bake sales, or any day that needs a little extra sweetness. Easy to make, freezer-friendly, and totally irresistible!
Ingredients
For the Cookies
For the Cream Cheese Filling
👩🍳 How to Make Red Velvet Whoopie Pies
-
1. Make the Cookie Batter
-
✅ Preheat oven to 350°F (175°C)
-
✅ Line baking sheets with parchment
-
Whisk flour, cocoa, baking soda, and salt
-
In another bowl, beat butter + brown sugar until light and fluffy
-
Mix in egg, vanilla, vinegar, buttermilk, and food coloring
-
Add dry ingredients gradually; don’t overmix
-
Chill batter for 15 minutes
2. Scoop & Bake
-
Use a medium cookie scoop (about 1.5 tbsp)
-
Space evenly on trays
-
Bake 10–12 mins until domed and springy
-
Let cool completely before filling
3. Make the Filling
-
Beat butter + cream cheese until smooth (2–3 mins)
-
Add powdered sugar gradually
-
Mix in vanilla + pinch of salt
-
Beat until fluffy (3 mins on high = magic)
4. Assemble
-
Match cookies by size
-
Pipe or spoon frosting on the flat side of half
-
Top with the second cookie and gently press
-
Chill 15–20 mins if you want a firmer set