Red Velvet Whoopie Pies


Red Velvet Cookies:

  • 4 oz unsalted butter, softened (1 stick)
  • ¼ cup vegetable oil
  • 1 cup sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 oz. red food coloring
  • 2/3 cup buttermilk
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

Cream Cheese Icing:

  • 8 oz cream cheese, softened (brick cream cheese, not whipped)
  • 4 oz unsalted butter, softened
  • 1 lb confectioners’ sugar
  • 1 1/2 tsp. vanilla extract


Cookies with Red Velvet Filling:

  • Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
  • Combine the butter, oil, and sugars in a mixing bowl and beat until light and fluffy.
  • One at a time, add the eggs, mixing well after each addition.
  • Mix in the food colouring and buttermilk until fully combined.
  • Whisk together the flour, cocoa, salt, and baking soda in a separate dish.
  • Slowly stir in the flour mixture until it is completely mixed.
  • Mix in the vinegar, then the vanilla extract until everything is well blended. Do not overmix the ingredients.
  • Scoop the mixture onto the prepared baking sheets (I use a 1 1/2 tablespoon ice cream scoop) (12 per sheet).
  • Bake for 8 minutes, rotating once halfway through, or until cookies are firm. Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely. Before filling the cookies, make sure they are absolutely cool.
  • Continue with the remaining batter.

Filling: Cream Cheese:

  • With an electric mixer, beat cream cheese and butter until frothy, about 2 minutes on medium/high speed.
  • Gradually stir in the confectioners’ sugar, making sure everything is properly combined.
  • Mix in the vanilla extract until it’s well blended.

Make the Whoopie Pies:

  • Spread about 2 tablespoons of filling on one cookie, then top with another. Repeat with the remaining cookies, pressing lightly together.