How to Bake Red Velvet Whoopie Pies

Опубликовал Admin
11-12-2017, 23:00
Who doesn't love a soft cookie filled with a lovely creamy sweet filling? Whipping up a batch of Christmassy red whoopie pies could help celebrate the holiday season in style. Makes 12 whoopie pies

Making the Cookies

  1. Preheat the oven to 350°F (177°C) (Gas Mark 4). Line two large baking sheets with parchment paper. You can also line the baking sheets with aluminum foil and spray the baking sheets with nonstick cooking spray.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a mixing bowl.
  3. Add butter to another mixing bowl and beat for 1 minute on medium-high speed using an electric mixer.  The butter will look creamy.
  4. Add the brown sugar to the butter and beat at high speed until fluffy.
  5. Add the egg to the butter mixture and beat in on high scraping the bowl as needed.
  6. Add the vanilla and buttermilk to the butter mixture. Beat in the vanilla and buttermilk.
  7. Add the dry ingredients to the butter mixture. Beat mixture on low speed of the mixer. Mix cookie dough until just combined.
  8. Add the gel food coloring to the cookie batter. Add enough food coloring to make a nice, deep red hue.  This should be about 1 teaspoon (5 grams) of red gel food coloring.
  9. Spray a tablespoon with nonstick cooking spray. Use a sturdy measuring spoon to measure out (228 to 314 grams) the batter or use a cookie scoop that measures out 1 to 1 1/2 tablespoons (228 to 314 grams). Drop cookie batter onto prepared the baking sheets.
  10. Bake cookies for about 10 to 12 minutes or until centers are set. Lightly press a cookie with your finger and if no indentation remains the cookie is set.
  11. Allow cookies to cool about 5 minutes before removing to wire baking racks to cool. Cool cookies completely before filling with cream cheese filling.

Making the Cream Cheese Filling

  1. Beat cream cheese for 1 minute at high speed or until creamy
  2. Turn down mixer speed to medium-high. Slowly add powdered sugar and vanilla. Cream mixture at medium-high speed until fluffy and creamy.

Sandwiching the Cookies Together

  1. Select cookie pairs based on the size of the cookies. Try to match equally sized cookies to make the cookie sandwiches.
  2. Use a table knife or off-set spatula to spread filling on the flat side of one cookie half. Top with the matching cookie half. Repeat until all the cookies are matched up.
  3. Store the cookie sandwiches in the refrigerator for up to 1 week.



  • 2 cups (250 grams) flour
  • 3 tablespoons (15 grams) unsweetened natural cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon (2.5 grams) salt
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 1 cup (200 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 2/3 cup (160 milliliters) buttermilk, room temperature
  • 2 teaspoons (10 grams) vanilla
  • gel red food coloring

Cream Cheese Filling

  • 6 ounces (170 grams) cream cheese, softened
  • 1/4 cup (1/2 stick; 60 grams) unsalted butter, soft
  • 1 1/2 cups (180 grams) powdered sugar, sifted (plus more for topping)
  • 1/2 teaspoon (2.4 grams) vanilla


  • Use care when removing the hot baking sheets from the oven.

Things You'll Need

  • Measuring cups and spoons
  • Baking sheets
  • Wire cooking racks
  • Pancake spatula
  • Parchment paper
  • Mixer
  • Mixing bowls
  • Mixer beater
  • Rubber spatula
  • Off-set spatula or table knife
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