Red Velvet Whoopie Pie

Serve up these soft sandwich cookies with a cold glass of milk or hot cup of coffee — either way, everyone’s sure to be sweet on these treats!


14 servings

Total Time

Prep Time

Cook Time


  • 1 c. + 2 Tbs. all-purpose flour
  • 1 tbsp. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. granulated sugar
  • 2 tbsp. + 1/2 cup butter at room temp
  • 2 tbsp. shortening at room temp
  • 1 egg
  • 1/4 c. buttermilk
  • 2 tsp. red liquid food coloring
  • 2 tsp. vanilla extract
  • 2 oz. cream cheese at room temp
  • 1 cm confectioners' sugar


Heat oven to 375°F. Coat 2 baking sheets with cooking spray.

Mix first 5 ingredients. 

On medium speed, beat granulated sugar, 2 Tbs. butter and shortening 2 min. 

On low, beat in egg, then buttermilk, food coloring, and 1 tsp. vanilla. 

Beat in flour mixture until smooth. 

Drop batter in 1 Tbs. amounts onto pans 2" apart to make 28 cookies. Bake 8-9 min. until baked through. Cool 5 min. Transfer to racks.

On medium, beat cream cheese with remaining butter 2 min. 

On low, beat in confectioners' sugar and remaining vanilla; on medium-high, beat 2 min.

Transfer 1/4 cup of frosting to plastic sandwich bags; snip one corner.

Dividing equally, spread remaining frosting over flat sides of half of cookies; top with remaining cookies. Pipe reserved frosting over tops. 

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