Red Velvet Whoopie Pies (Printable)
Soft red velvet cookies paired with a fluffy marshmallow filling for a nostalgic sweet 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 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 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 - 1/2 cup buttermilk
→ For the Marshmallow Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow crème
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How to Prepare:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract; beat until well combined. Mix in red food coloring until evenly distributed.
05 - On low speed, alternately add the flour mixture and buttermilk in three additions, starting and ending with the flour. Mix until just combined.
06 - Using a tablespoon or cookie scoop, drop 24 evenly-sized mounds of batter onto the prepared sheets, spacing 2 inches apart.
07 - Bake for 10–12 minutes, until cookies are set and spring back lightly when touched.
08 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat butter until smooth. Gradually add powdered sugar and beat until fluffy. Add marshmallow crème, vanilla, and salt. Beat until smooth.
10 - Pair cookies by size. Pipe or spread 1–2 tablespoons of filling onto the flat side of one cookie, then sandwich with its pair. Serve immediately or chill 15 minutes to set.
# Expert Advice:
01 -
- The filling tastes like a toasted marshmallow captured at peak fluffiness, and I'm not exaggerating when I say it's what happy afternoons are made of
- These cookies manage to be simultaneously nostalgic and brand-new, the kind of treat that makes people pause and ask for the recipe
02 -
- The food coloring amount can be adjusted—start with less and add more until you reach your desired shade of red
- Room temperature ingredients incorporate more easily, so set out your butter and egg about 30 minutes before you start mixing
03 -
- Add ½ teaspoon of instant espresso powder to the dry ingredients for a sophisticated mocha twist that adults love
- Mix 2 ounces of softened cream cheese into the marshmallow filling for a tangier, cheesecake-like flavor profile