Valentine’s Red Velvet Whoopie Pies Recipe

Introduction

These Valentine’s Red Velvet Whoopie Pies are a delightful twist on a classic treat, perfect for sharing with someone special. Soft, red velvet cookies sandwich a creamy, tangy cream cheese filling, making them a sweet and festive dessert.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 8 tablespoons unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• 1 tablespoon (1 oz.) red gel food coloring
• 6 oz. cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups powdered sugar, sifted

Instructions

1. Step 1: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut from a card and stencil hearts all over the paper about one inch apart, facing down. Preheat the oven to 350°F.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter on medium-high speed for 1 minute until smooth and creamy.
4. Step 4: Add the brown sugar and beat until fluffy and combined. Mix in the vanilla and egg, scraping down the sides as needed.
5. Step 5: Beat in the buttermilk and red gel food coloring. On low speed, gradually mix the dry ingredients into the wet until just combined; avoid overbeating.
6. Step 6: Transfer the batter to a piping bag fitted with a ½ inch round tip, or use a zip-lock bag with a corner cut off. Pipe a simple V shape inside each heart stencil on the parchment; the batter will spread during baking.
7. Step 7: Bake for 10-12 minutes or until the centers are set. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the filling, beat the softened butter, cream cheese, and vanilla together. Gradually add the sifted powdered sugar until smooth.
9. Step 9: Transfer the filling to a piping bag fitted with a large round tip or use a zip-lock bag with the corner cut.
10. Step 10: Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie, leaving a small border around the edge, then top with another cookie flat side down. Press gently to spread the filling to the edges.
11. Step 11: Store the assembled whoopie pies in an airtight container in the fridge.

Tips & Variations

• Use gel food coloring for vibrant red color without thinning the batter.
• If you don’t have a piping bag, a zip-lock bag with a small corner cut works great for both batter and filling.
• For a different flavor twist, add a pinch of cinnamon or espresso powder to the dry ingredients.
• Make the filling a day ahead and keep chilled for easier piping.

Storage

Store the finished whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 10 minutes before serving for the best texture. You can also freeze them for up to 2 months—thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is recommended because it provides a more intense color without affecting the batter’s consistency.

How do I know when the cookies are done baking?

They should be set in the center but still soft; the edges might be slightly firm. Avoid overbaking to keep them tender and moist.

Valentine’s Red Velvet Whoopie Pies Recipe

Print Recipe

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4.4 from 96 reviews

These Valentine’s Red Velvet Whoopie Pies are delightful heart-shaped sandwich cookies featuring a rich red velvet cake exterior and a creamy cream cheese filling. Perfectly tender and moist, these whoopie pies are ideal for celebrating Valentine’s Day or any romantic occasion, combining classic red velvet flavors with a smooth, sweet filling.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 24 whoopie pies (48 cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Red Velvet Cookies

• 2 cups all-purpose flour
• 2 Tablespoons cocoa powder (natural, unsweetened)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 8 Tablespoons unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• 1 Tablespoon (1 oz.) red gel food coloring

For the Cream Cheese Filling

• 6 oz. cream cheese, room temperature
• 5 Tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups powdered sugar, sifted

Instructions

1. Prepare Baking Sheets and Preheat Oven: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a stencil to draw hearts all over the parchment paper, spacing them about one inch apart to allow for spreading during baking. Place the stencil facing down on the parchment paper. Preheat the oven to 350°F (175°C).
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt until evenly combined.
3. Cream Butter: In a separate large bowl, cream the softened butter on medium-high speed for about 1 minute until smooth and creamy.
4. Add Sugar, Egg, and Vanilla: Gradually add the light brown sugar to the creamed butter and beat on medium-high speed until fluffy and well combined. Mix in the vanilla extract and the large egg, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
5. Combine Wet and Dry Ingredients: Beat in the buttermilk and red gel food coloring until fully incorporated. On low speed, slowly add the dry flour mixture to the wet ingredients, mixing just until combined without overmixing to maintain tenderness.
6. Pipe Batter on Baking Sheets: Transfer the batter to a piping bag fitted with a ½ inch round tip; alternatively, use a zip-lock bag with a small corner cut off. Pipe small ‘V’ shapes inside each heart stencil on the parchment paper. Fill only a V shape as the batter will spread during baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the centers appear set and springs back lightly when touched. Remove from oven and cool for 10 minutes on the baking sheets, then transfer to wire racks to cool completely.
8. Prepare Cream Cheese Filling: Using a mixer, beat the room temperature butter, cream cheese, and vanilla extract together until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until light and fluffy.
9. Assemble Whoopie Pies: Transfer the cream cheese filling to a piping bag with a large round tip or a zip-lock bag with the corner cut off. Pair the cooled cookies by similar size and shape. Pipe the filling onto the flat side of one cookie, leaving a small border around the edges. Top with the matching cookie, flat side down, and gently press so the filling reaches the edges.
10. Store: Place the assembled whoopie pies in an airtight container and store in the refrigerator until ready to serve to keep the filling fresh and firm.

Notes

• Ensure all cold ingredients (butter, egg, buttermilk, cream cheese) are at room temperature for best mixing results and smooth batter/filling.
• Do not overmix the batter to maintain the tender texture of the cookies.
• If you don’t have red gel food coloring, use a concentrated liquid red food coloring, but gel produces more vibrant color without thinning the batter.
• Use parchment paper and stencil/heart-shaped cookie cutter guides to achieve uniform heart-shaped cookies.
• These whoopie pies can be refrigerated for up to 3-4 days and brought back to room temperature before serving.
• Allow cookies to cool completely before assembling to prevent filling from melting.

Keywords: red velvet, whoopie pies, heart shaped cookies, Valentine’s dessert, cream cheese filling, red velvet cookies, holiday treats