Best 8 Red Velvet Whoopie Cookies Recipes

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Indulge in the delightful experience of Red Velvet Whoopie Cookies, a captivating confection that combines the classic charm of red velvet cake with the irresistible allure of soft, pillowy cookies. These delightful treats are not only visually stunning with their vibrant red color, but they also offer a symphony of flavors that will tantalize your taste buds. The Red Velvet Whoopie Cookies recipe in this article provides step-by-step instructions to guide you in crafting these delectable cookies from scratch.

In addition to the classic Red Velvet Whoopie Cookies, this article also offers variations to cater to diverse preferences and dietary restrictions. For those who prefer a gluten-free option, the Gluten-Free Red Velvet Whoopie Cookies recipe offers a delightful alternative made with almond flour and coconut flour. Chocoholics will rejoice in the decadence of the Red Velvet Whoopie Pies, where the classic whoopie cookies are transformed into luscious pies filled with a rich chocolate ganache. And for those seeking a healthier indulgence, the Healthy Red Velvet Whoopie Cookies provide a guilt-free option made with wholesome ingredients like oat flour and Greek yogurt.

Let's cook with our recipes!

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. -Judi Dexheimer, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 21

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons clear vanilla extract
TOPPINGS:
White baking chips, melted
Finely chopped pecans

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 272 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 199mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

RED VELVET WHOOPIE PIE COOKIES



Red Velvet Whoopie Pie Cookies image

Give this East-Coast favorite a Southern accent. Start with Betty Crocker™ Super Moist™ devil's food cake mix and frosting, and don't forget the red food coloring for that distinctive "velvet" touch.

Provided by By Paula Jones

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter, softened
2 eggs, beaten
1 bottle (1 oz) red food color
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  • In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
  • For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 9

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  • In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  • Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 88 g, Cholesterol 125 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Sandwich Cookie, Sodium 740 mg, Sugar 63 g, TransFat 1 g

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 24 whoopie pies

Number Of Ingredients 18

Cooking spray
4 ounces soft butter
2 cups sugar
1 egg
1 cup buttermilk, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon vinegar
1 tablespoon red food coloring
3 1/2 cups all-purpose flour
2 teaspoons cocoa powder
1 1/2 teaspoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 pound soft cream cheese, room temperature
3 tablespoons soft butter, room temperature
1 teaspoon vanilla
1 teaspoon lemon juice
8 ounces confectioners' sugar, sifted

Steps:

  • Preheat the oven to 375 degrees F.
  • Take the buttermilk out of the refrigerator about 2 hours before preparing the batter. Line a cookie sheet with parchment paper and spray with cooking spray.
  • In a standing mixer, cream the butter and the sugar with the paddle attachment. Add the egg and once it is incorporated with the butter add the buttermilk. The mixture will look curdled. Add the vanilla, vinegar and food coloring.
  • In a medium bowl combine all of the dry ingredients together. Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed. Put the batter in the refrigerator for at least 1 hour.
  • Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops. Bake until the cookies are springy and firm to the touch, about 10 minutes. Allow the cookies to cool completely before filling.
  • Filling:
  • Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes. Add the vanilla and lemon juice and beat to combine.
  • Lower the speed to slow and carefully add the sugar, 1 cup at a time. When all of the sugar has been added, switch to the whisk attachment and beat until fluffy.
  • Using a butter knife, spread the desired amount of frosting between 2 cookies. Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting.

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 18 servings

Number Of Ingredients 18

1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

Steps:

  • Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
  • Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
  • Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
  • Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

My sister got this recipe from a woman's magazine. She made it over the holidays and they were yummy, so I'm typing it in for safekeeping.

Provided by Michelle Berteig

Categories     Dessert

Time 55m

Yield 42-60 whoopie pies

Number Of Ingredients 13

2 cups flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 ounce red food coloring
1/4 cup butter, softened
4 ounces cream cheese, softened
7 ounces marshmallow creme

Steps:

  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  • To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
  • In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring.
  • Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds.
  • Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.
  • To make the filling, in a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme.
  • Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.

Nutrition Facts : Calories 99.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 16.2, Sodium 76.9, Carbohydrate 14.1, Fiber 0.2, Sugar 7.7, Protein 1.1

CHOCOLATE CHIP RED VELVET WHOOPIE PIES



Chocolate Chip Red Velvet Whoopie Pies image

Baking a fun treat is a must when my four grandchildren come to stay for "grandma camp." Sometimes the grandkids help by piping the cake batter. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 9

1 package red velvet cake mix (regular size)
3 large eggs, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
FILLING:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart., Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 194mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

RED VELVET WHOOPIE COOKIES



RED VELVET WHOOPIE COOKIES image

Categories     Chocolate

Yield 24 pieces

Number Of Ingredients 32

2 cups all-purpose flour
3 tablespoons unsweetened (natural) cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon distilled white vinegar
2/3 cup well-shaken buttermilk
1 (1-ounce) bottle red food coloring (2 tablespoons)
For Filling:
8 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups confectioners' sugar
Make Cake Rounds:
Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
Add the red food coloring and mix on low speed until thoroughly combined.
Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
Slide parchment with rounds onto wire racks to cool completely.
Make Filling:
Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.
To get perfectly round whoopie pies, use a 2 tablespoon ice cream scoop with the cake batter.
Store whoopie pies, chilled, in an airtight container, the layers separated between sheets of parchment paper, for up to 3 days. Bring to room temperature

Steps:

  • Make Cake Rounds: Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar. Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined. Add the red food coloring and mix on low speed until thoroughly combined. Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets. Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes. Slide parchment with rounds onto wire racks to cool completely. Make Filling: Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies. To get perfectly round whoopie pies, use a 2 tablespoon ice cream scoop with the cake batter. Store whoopie pies, chilled, in an airtight container, the layers separated between sheets of parchment paper, for up to 3 days. Bring to room temperature

Tips:

  • Make sure the butter and cream cheese are at room temperature before you start baking. This will help them cream together smoothly and create a light and fluffy batter.
  • Don't overmix the batter. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting.

Conclusion:

Red velvet whoopie cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. Whether you are making them for a special event or just for a snack, these cookies are sure to be a hit.

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