Once upon a time, a young(ish) woman entered homemade cookies in a cookie contest. She won “Best of Flavor.” Not one to give up, the next year, she tried again with a different cookie recipe from one of the books in her cookbook collection.
She placed first overall (and won $50).
These red whoopie pie cookies are that holiday cookie contest-winning recipe.
Whoopie Pies Cookbook by Sarah Billingsley and Amy Treadwell
You know how when you reach for some cookbooks, you instantly feel a little bit cheerier? Some cookbooks are so fun and so charming, you can’t help but experience a mood lift just by a quick flip-through.
Whoopie Pies by Sarah Billingsley and Amy Treadwell is the happiness boost you didn’t know you needed.
This cookbook feels good in your hands, thanks to its slightly puffy cover and smooth feel. Adorable illustrations on the inside add to its insta-cuteness status.
While the addition of illustrations may mean the lack of images in some cookbooks, that’s not the case with this 7.5 x 1 x 8.25-inch whoopie pies cookbook.
No, you don’t need a red velvet cake mix to make whoopie pies. You won’t need to fuss with sour cream or some random Food Network-level ingredient you’ve never heard of and will never use again.
Allow time for cooling these cookies and they are no more complicated than your typical chocolate chip cookie recipe.
I’ve made several recipes from this cookbook, including the chocolate whoopie pies, chocolate chip whoopie pies, and peanut butter whoopie pies.
When I made the peanut butter whoopie pies, I decided to go all out. I put the chocolate ganache and marshmallow filling between the peanut butter whoopie pies. Those were gorgeous — and tasted amazing.
Browse through this cheery cookbook for other whoopie recipes such as Pumpkin Whoopie Pies, Graham Cracker Whoopie Pies, Lemon Whoopies, and Gingerbread Whoopie Cookies.
- Makin’ Whoopie!
- Decorating Ideas
- And More
- The Cakes
- The Creamy Fillings
- Ingredients and Sources
- Table of Equivalents
Making Red Velvet Whoopie Pies
If you know how to make cookies, you can make whoopie pies, no problem.
For the most attractive whoopie pies, you’ll want to use a cookie scoop to plop dough onto your prepared baking sheet — your parchment paper-lined cookie sheet.
While you can use the old two-spoon method everyone’s mother did to get the dough onto the prepped cookie sheets, the baked cookies won’t match up and won’t look as nice. Cookie dough scoops provide uniformity.
Fortunately, those cookie scoops are inexpensive and easy to find. I’ve had mine for well over a decade so it isn’t something you’ll have to worry about replacing anytime soon, as long as you opt for a trusted name brand. The one off-brand cookie scoop I had a decade ago broke after a handful of uses.
Store any remaining cookies in a covered reusable plastic airtight container to help keep them soft and fresh. I sometimes use a layer of waxed paper between the cookie stacks when it’s a humid day.
Red Velvet Whoopie Pie Recipe
Red Velvet Whoopie Pie Recipe
Red Velvet Whoopie Pie Cookies
- 2 1/2 Cups All-Purpose Flour
- 1 Cup Cocoa Powder For a more vibrant whoopie pie and less cocoa flavor, use 1/4 cup cocoa powder instead of 1 cup cocoa powder.
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Unsalted Butter I often use Salted Butter because it keeps longer in the fridge.
- 1/2 Cup Vegetable Shortening
- 1/2 Cup Light Brown Sugar Packed
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 Ounce bottle of Red Food Coloring One small bottle
- 1 Cup Buttermilk
Classic Marshmallow Whoopie Pie Filling
- 1 1/2 Cups Marshmallow Fluff Marshmallow Cream is a second choice option.
- 1 1/4 Cups Vegetable Shortening Use shortening sticks for easy, precise measuring.
- 1 Cup Powdered Sugar If your powdered sugar is lumpy, give it a good whisk to break up the lumps.
- 1 Tablespoon Vanilla Extract
Red Velvet Whoopie Pie Cookies
- 350* oven.
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In the large bowl of a KitchenAid or other stand mixer, cream together the butter, shortening, brown sugar, and granulated sugar on a low speed until combined.
- Then, increase the speed to medium, beat until fluffy and smooth, roughly 5 minutes. Stop the mixer on occasion and scrape down the sides.
- Add the eggs one at a time and mix to combine.
- Add in the red food coloring and mix to combine.
- Add half of the flour mixture and half of the buttermilk to the creamed mixture. Beat on low until just combined (stop the mixer when you still see floury streaks).
- Scrape down the sides of the bowl and the bottom.
- Add in the remaining flour mixture and the remaining 1/2 cup buttermilk. Beat until combined.
- You can use two spoons OR for efficiency and uniform whoopie pies, use a cookie dough scoop. I recommend the 1 1/2 Tablespoon size for a substantial whoopie pie.
- Space red velvet whoopie pie dough balls 2" apart onto your prepared parchment paper-lined cookie sheets.
- Bake 350* for 10 minutes or until the center of the whoopie pie cake springs back when lightly pressed.
- Remove from the oven and cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- You MUST cool your red velvet whoopie pies completely before adding on the filling. If you don't, the filling will melt.
Make the Marshmallow Filling for Red Velvet Whoopie Pies
- In the bowl of an electric stand mixer, beat the Marshmallow Fluff and vegetable shortening on low speed, then increase the speed to medium until the mixture is fluffy, smooth, and combined — roughly 3 minutes.
- Stop the mixer.
- Add in the powdered sugar and the vanilla extract.
- Beat on low and increase the speed to medium, beating until fluffy — roughly 3 minutes.
How to Assemble and Fill Whoopie Pies
- For picture-perfect red velvet whoopie pies, use a pastry bag with a round tip. Pipe the filling onto one side of the cake for a super smooth and tidy presentation.
- If you don't want to use a pastry bag, spread filling onto one side of the cake.
- Either way, you'll top one frosted whoopie pie with one unfrosted cake.
- If you want to add color to the edges, pour jimmies onto a plate in the color of your choice. Gently roll the edge of the whoopie pie into the jimmies.
More Red Velvet Cookies to Love
There’s just something about a red velvet cookie. Is it the color? The flavor that’s not quite chocolate and not quite vanilla? From red velvet cake to red velvet cupcakes — they are impossible to ignore.
Whatever it is, if you crave more red velvet treats (like I do), I’ve got a related recipe for you! Take a look at these Red Velvet Thumbprint Cookies to ramp up your cookie platter during the holidays or make your cookie jar a constant delight.
Cookbooks by Sarah Billingsley
I’m sad to see this former Pennsylvanian hasn’t written more cookbooks. I enjoy the style of Whoopie Pies. I know I’d love to see more of her work.