Red Velvet Whoopie Pies (Printable)

Soft red velvet cookies paired with fluffy marshmallow cream create a delightful sweet treat.

# What You'll Need:

→ Red Velvet Cookies

01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 tsp vanilla extract
09 - 1/2 cup buttermilk, room temperature
10 - 1 tbsp red food coloring

→ Marshmallow Filling

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1 cup marshmallow creme
14 - 1 tsp vanilla extract
15 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3-4 minutes. Add egg and vanilla, mixing until fully incorporated.
04 - Mix in buttermilk and red food coloring until evenly colored and smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing to maintain tender texture.
06 - Using a tablespoon or small cookie scoop, drop rounded mounds of batter onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
07 - Bake for 10-12 minutes until cookies are set and spring back when lightly touched. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until smooth and creamy. Add powdered sugar and beat until fluffy. Mix in marshmallow creme, vanilla, and salt until smooth and spreadable.
09 - Once cookies are completely cool, spread or pipe marshmallow filling onto flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Hints:

01 -
  • These little sandwiches are basically portable cake that you can eat with your hands without anyone judging you
  • The marshmallow filling stays soft for days, unlike frosting that can harden and crack
  • They look impressive but are actually much simpler than making a full layer cake
02 -
  • Overbaking by even one minute will make these dry instead of cakey and soft
  • The food coloring looks scary bright in the bowl but bakes into that perfect red velvet shade
  • Let the cookies cool completely or the filling will melt right off
03 -
  • Use a cookie scoop for uniform size so they match up when sandwiched
  • Roll the edges in sprinkles immediately after assembling for bakery style presentation

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