Red Velvet Whoopie Pies
Delicious red velvet cookies sandwiched with a creamy filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg at room temperature
- 2 teaspoons Red food coloring
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon White vinegar
- 1 cup Buttermilk at room temperature
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Step 3: In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Step 4: Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture and mix until combined.
- Step 5: Mix in half of the buttermilk, then gradually add the flour mixture until just combined. Add the remaining buttermilk and mix until smooth.
- Step 6: Using a cookie scoop, drop mounds of batter onto the prepared baking sheets, leaving space between each.
- Step 7: Bake for 10-12 minutes, or until the cookies spring back when lightly touched.
- Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Step 9: Prepare the filling (cream cheese frosting or whipped cream with powdered sugar and vanilla).
- Step 10: Assemble the whoopie pies by spooning filling onto one cookie and topping with another cookie.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.