Red Velvet Whoopie Pies

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About 18 cookie sandwiches

Turn the classic red velvet cake into a fun and easy whoopie pie! Sandwich rich cream cheese frosting between two cakey red velvet cookies.


  • For the Cookies:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 3 tablespoons buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • For the Cream Cheese Frosting:
  • One 8-ounce package cream cheese, at room temperature
  • One 8-ounce container mascarpone cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar


For the Red Velvet Cookies: Preheat the oven to 375 degrees F.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, followed by the buttermilk, vanilla and food coloring. Reduce the speed to low, and carefully add the flour mixture to the wet ingredients. Mix until a smooth dough forms and no lumps or streaks of flour remain.

Line a sheet pan with parchment paper, and spray it lightly with nonstick cooking spray. Spoon the dough out onto the pan, using about 2 1/2 tablespoons for each cookie. Make sure to leave a few inches between the cookies as they will spread during baking.

Bake until set but not browned, about 10 minutes. The cookies will be light and airy, similar to a cake. Allow to cool for 5 minutes, then remove them from the sheet pan and place them on a wire rack to finish cooling.

For the Cream Cheese Frosting: While the cookies are cooling, mix the cream cheese, mascarpone, butter and vanilla in a stand mixer fitted with a paddle attachment on a low speed. Add the sugar. Once incorporated, increase the speed to high and cream the mixture until it is lightly whipped and fluffy.

Divide the mixture evenly among half of the cooled cookies, and top with the remaining cookies, forming sandwiches.

Recipe reprinted by permission of All rights reserved.

RecID 11476

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