If you’re new around Sally’s Baking Addiction, my annual cookie palooza hits right after Thanksgiving (see you next year, pumpkin pie!) and it’s a total cookie party as we countdown until Christmas. 10 cookie recipes in a row, with all the butter, sugar, chocolate, and sprinkles you can imagine. I bake up a storm each November (between endless batches of pie crust, of course) to prepare. So get your mixers ready, your ovens preheated, and belt loosened? because in year 4 (omg!), we’re doing it BIG. Recipe #1: red velvet whoopie pies. You asked for them! If we’re being honest, I was inspired to include these red velvet whoopie pies in the cookie palooza after trying an incredible red velvet cookie (filled with cream cheese!) from City Cake. Many of you asked for a homemade version of a big bakery red velvet cookie and while I considered trying, I don’t think anything coming out of my oven could quite live up to City Cake’s perfection. So whoopie pies it is! Let’s check them out: I’ve made chocolate whoopie pies more times than I can count. I love the family recipe so much that I published it in the paperback edition of Sally’s Baking Addiction—it was one of the 8 bonus cookie recipes! They’re soft and moist cakey cookies sandwiched together with sweet marshmallow frosting. Here, I switched the intense chocolate flavor with red velvet—an awesomely classic combination of vanilla, cocoa, and butter. No more marshmallow frosting, but instead a thick and tangy cream cheese filling. Think of these whoopie pies as handheld, individually portioned* red velvet cake. Like a cupcake, but more interesting. *Portion control is good for you, remember? Here’s the thing about whoopie pies: they’re vastly easier than they look! The batter is quite basic using flour, a little cocoa, creamed butter and brown sugar. Brown sugar for moisture, cocoa for flavor! Make sure you’re using natural unsweetened cocoa powder. That is KEY in this red velvet recipe. Remember the difference between Dutch-process vs. natural cocoa powder? Buttermilk (or this buttermilk substitute) is essential for their flavor while a little gel food coloring creates their deep red hue. You can absolutely leave the food coloring out if you prefer. The cookies will only take about 10-12 minutes in the oven, then let them completely cool before sandwiching cream cheese filling between. Who needs turkey or a BLT? Let’s all have our sandwiches in super soft red velvet form!! Lunch is… served. I’ve been meaning to make red velvet whoopie pies for years, so I appreciate you pushing me to do so! Fun fact: Did you know that in western PA, where my in-laws are from, whoopie pies are called gobs? I can’t decide which name I like better. They’re both fun!
More Red Velvet Recipes
Red Velvet Cake or Red Velvet Cupcakes Red Velvet Cake Roll White Chocolate Red Velvet Cookies Red Velvet Seven Layer Bars Red Velvet Cheesecake Swirl Brownies Red Velvet Chocolate Chip Cookies or Stuffed Red Velvet Cookies
