Today at STYLEanthropy, I’m sharing with you these delicious Red Velvet Whoopie Pies Cookie Sandwich recipe. The color is so festive that it’s perfect for the holidays! I made these one time, after trying to think of what to bring to a friend’s dinner party. I found this recipe online and have been waiting for a reason to try them. Finally, I made a batch, and patted myself in the back. IT. WAS. GOOD. Check out these red velvet pies recipe below.
I’ve had these ingredients for quite some time but haven’t gone ahead and baked them because of the busy schedule. At the last minute – like 3 hours before said dinner, I decided to make these, hoping they’d turn out okay because if not, I won’t have anything to bring. They looked great, although not as red as the usual red velvet because I didn’t have much red food coloring left. Nevertheless, people still knew it was red velvet from the hint of reddish brown shade.
While cooling the red velvet cookies, I made some cream cheese frosting which was so easy to do that I don’t even think I’m going back to buying ready-made cream cheese frosting. Yes, I do buy ready-made frosting most of the time especially when decorating cakes because it gives me more time for decorating than actually making the darn frosting! I used to make the buttercream frosting which takes a lot of time and so I assumed other types would be as time-consuming. I was wrong! This cream cheese frosting recipe is probably the easiest thing in the world and I can even put less sugar as I’d like, to keep the sweet on the low. I hate frosting that’s too sweet – and more often than not, ready-made frosting is ALWAYS too sweet for my taste. So I thank the baking Gods for letting me discover this red velvet whoopie pies recipe.
As for the red velvet cookie itself, it wasn’t that sweet – just perfect for my taste – and the texture was just like cake but in a form of a cookie! I’ve tried red velvet cake recipes before and I’m never going back to them, ever. I’m just an amateur baker who loves to try recipes online. Sometimes they end up good, some end up blah, and some even lead to disasters. But this one I’m keeping, with a few tweaks. This will be a recipe I’m sticking to for quite some time.
The recipe, Red Velvet Cookies, I found at Allrecipes.com. But below is my semi-tweaked version.
STYLEanthropists, hope you enjoy this red velvet whoopie pies recipe. Happy baking!
- INGREDIENTS FOR THE COOKIE DOUGH
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
- ½ cup unsalted butter, softened (most newer microwaves have a SOFTEN setting, if you don’t have it, microwave for increments of 10-15 seconds, DO NOT MELT entirely, the texture should still be a soft solid chunk and NOT liquid)
- ⅔ cup brown sugar, firmly packed
- ⅓ cup white sugar
- 1 large egg
- 1 tablespoon red food coloring
- ¾ cup sour cream
- 1 cup semisweet chocolate chips (optional, I don’t like to add these but choco lovers will probably want them)
- INGREDIENTS FOR THE CREAM CHEESE FROSTING
- ¼ cup unsalted butter, softened (most newer microwaves have a SOFTEN setting, if you don’t have it, microwave for increments of 10-15 seconds, DO NOT MELT entirely, the texture should still be a soft solid chunk and NOT liquid)
- 4 ounces cream cheese, at room temperature (I use the whipped version in a tub so I don’t have to wait for it to soften)
- ½ teaspoon vanilla extract
- 1¾ cups confectioners’ sugar, sifted (the original recipe calls for 2 cups, preferred for sweet tooth foodies)
- PROCEDURE FOR THE COOKIES
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. If your oven preheats fast, I’d like to do this step after Step 3 below to save some energy.
- Sift together the flour, baking soda, and salt and set aside in a bowl.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat softened butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients.
- Fold in the chocolate chips if you are using, I’d like to skip this step.
- Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. With this recipe, you’ll end up with 2 baking sheets with about 15-16 cookies per sheet.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 10-12 minutes. Start checking at 9 minutes.
- Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- PROCEDURE FOR THE CREAM CHEESE FROSTING
- For the cream cheese frosting, whip ¼ cup butter, cream cheese, and vanilla until smooth.
- Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
- COMBINING THE RED VELVET COOKIES AND CREAM CHEESE FROSTING
- Make sure the cookies have cooled down to room temperature. Take one and flip to show the back side (the flat side up).
- Take a cake spatula or knife to scoop some cream cheese frosting and start spreading on the flat side of the cookie. It’s up to you how much cream you’d like.
- Take another cookie and press the flat side on to the first cookie frosted with cream cheese frosting.
- Place in a platter and repeat.
- Now you’re ready to enjoy your freshly baked Red Velvet whoopie pies, made from scratch!