Red Velvet Whoopie Pies (Printer-friendly)
Soft, cake-like red velvet cookies sandwich fluffy marshmallow cream for a nostalgic treat.
# What You'll Need:
→ For the Red Velvet Cookies
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring
11 - ½ cup buttermilk
→ For the Marshmallow Filling
12 - ½ cup unsalted butter, softened
13 - 1 ½ cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow crème
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
03 - In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Pour in red food coloring and mix on low speed until color is evenly distributed throughout the batter.
06 - On low speed, alternately add flour mixture and buttermilk in three additions, starting and ending with flour. Mix until just combined; avoid overmixing.
07 - Using a tablespoon or small cookie scoop, drop 24 evenly-sized mounds of batter onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes until cookies are set and spring back lightly when touched. Do not overbake.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - While cookies cool, beat butter in large bowl until smooth and creamy. Gradually add powdered sugar, beating until fluffy.
11 - Add marshmallow crème, vanilla extract, and salt. Beat until filling is smooth, well combined, and holds stiff peaks.
12 - Pair cookies by size. Pipe or spread 1–2 tablespoons of filling onto flat side of one cookie, then gently press its pair on top to create sandwich.
13 - Serve immediately or refrigerate for 15 minutes to set filling for easier handling.
# Expert Tips:
01 -
- The texture is somewhere between cake and cookie, soft enough to melt in your mouth but sturdy enough to hold together
- That marshmallow filling tastes like fluffernutter sandwiches met a bakery case
- They look impressive but come together faster than youd expect
02 -
- Overmixing the batter will make tough cookies, stop as soon as the flour disappears
- The cookies continue baking on the hot sheet, so pull them when they barely spring back
- Room temperature ingredients prevent the filling from separating or turning grainy
03 -
- Really do sift the powdered sugar for the filling, lumps are impossible to beat out later
- Buttermilk can be made by adding 1 tablespoon vinegar to regular milk and letting it sit for 5 minutes