Red Velvet Whoopie Pies (Printable)

Soft red velvet cookies paired with fluffy marshmallow cream for a delightful, tender treat.

# What You'll Need:

→ For the 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

→ For the 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 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
04 - Mix in buttermilk and red food coloring until evenly blended.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Drop rounded tablespoons of batter onto baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until set and springy when touched. Cool 5 minutes on sheets, then transfer to wire rack.
08 - Beat butter until smooth. Add powdered sugar and beat until fluffy. Mix in marshmallow creme, vanilla, and salt.
09 - Spread filling onto flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Suggestions:

01 -
  • The texture is somewhere between cake and cookie, soft and pillowy with just enough structure to hold everything together
  • That marshmallow cream filling stays fluffy for days, unlike buttercream that can sometimes feel heavy
  • Red velvet somehow feels fancy even though these come together in under an hour
02 -
  • Room temperature ingredients combine more smoothly and create better texture
  • Let the cookies cool completely or your marshmallow filling will slide right off
  • The red batter looks alarmingly bright before baking, but it deepens nicely in the oven
03 -
  • Use a cookie scoop for uniform size and even baking
  • Gel food coloring creates deeper red with less liquid than traditional drops

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