Red Velvet Whoopie Pies (Printable)

Soft red velvet cookies paired with fluffy marshmallow cream for a delightful, sweet treat.

# What You Need:

→ Red Velvet Cookies

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 cup buttermilk, room temperature
10 - 1 tablespoon red food coloring

→ Marshmallow Filling

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1 cup marshmallow creme
14 - 1 teaspoon vanilla extract
15 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
04 - Mix in buttermilk and red food coloring until evenly blended.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Drop rounded tablespoons of batter onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until set and springy when touched. Cool on sheets for 5 minutes, then transfer to wire rack.
08 - Beat butter until smooth. Add powdered sugar and beat until fluffy. Mix in marshmallow creme, vanilla, and salt until smooth.
09 - Spread filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches.
10 - Store in airtight container at room temperature for up to 2 days or refrigerate for extended freshness.

# Helpful Tips:

01 -
  • The marshmallow filling tastes like a cloud that decided to be delicious
  • These strike that magical balance between cookie and cake that nobody can resist
02 -
  • Completely cool cookies before filling or the marshmallow will melt and slide everywhere
  • The red color deepens slightly as they bake, so dont panic if it looks bright at first
03 -
  • Use a cookie scoop for uniform size and even baking
  • Let the batter rest 10 minutes before baking for thicker cookies

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