Red Velvet Whoopie Pies (Printable)

Soft red velvet cookies filled with fluffy marshmallow cream for a delightful 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 the 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, about 2-3 minutes. Add the egg and vanilla, mixing until fully incorporated.
04 - Mix in the buttermilk and red food coloring until the batter is evenly colored and smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
06 - Using a tablespoon or small cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing 2 inches apart to allow for spreading.
07 - Bake for 10-12 minutes, or until cookies are set and spring back when lightly touched. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the 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 the marshmallow filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
10 - Store in an airtight container at room temperature for up to 2 days or refrigerate for extended freshness.

# Expert Tips:

01 -
  • The texture is somewhere between a cookie and a slice of cake, giving you the best of both worlds in every bite
  • That marshmallow filling stays fluffy for days, unlike buttercream that can sometimes feel heavy
  • They travel beautifully and actually improve after sitting for a few hours, making them perfect for picnics or potlucks
02 -
  • Overmixing the batter will make your cookies tough instead of tender, so stop as soon as the flour disappears
  • The cookies must be completely cool before filling, otherwise the marshmallow cream will melt right off the sides
  • If your food coloring seems too intense, remember it bakes out slightly and you want that deep red color to shine through
03 -
  • Use a cookie scoop for uniform size, ensuring each whoopie pie has perfectly matched halves
  • Let the marshmallow filling come to room temperature before assembling, or it will tear the cookies

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