Introduction

Celebrate love with these delightful Valentine’s Red Velvet Whoopie Pies. Soft, red velvet cookies sandwich a creamy, tangy cream cheese filling, making them the perfect sweet treat for the occasion or any day you want a special dessert.

Valentine’s Red Velvet Heart-Shaped Whoopie Pies Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup buttermilk, room temperature
1 tablespoon (1 oz.) red gel food coloring
6 oz. cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
2 ½ cups powdered sugar, sifted

Instructions

Step 1: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a stencil to draw hearts evenly spaced about one inch apart on the parchment, placing the paper with the stencil side down. Preheat the oven to 350°F (175°C).
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
Step 3: In a separate bowl, beat the softened butter on medium-high speed for about 1 minute until smooth and creamy.
Step 4: Add the brown sugar to the butter and continue beating on medium-high speed until fluffy and well combined. Mix in the vanilla extract and egg, scraping the bowl sides and bottom as needed.
Step 5: Beat in the buttermilk and red gel food coloring. On low speed, slowly incorporate the dry ingredients until just combined—avoid overmixing.
Step 6: Transfer the batter to a piping bag fitted with a ½ inch round tip, or use a zip-lock bag with a corner cut off. Pipe a simple “V” shape inside each heart outline on the parchment paper; the batter will spread during baking.
Step 7: Bake for 10–12 minutes, until centers appear set. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the filling, beat the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the sifted powdered sugar and beat until creamy.
Step 9: Transfer the filling to a piping bag fitted with a large round tip or a zip-lock bag with the corner cut off.
Step 10: Match cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving a small border around the edge. Top with its matching cookie, flat side down, and press gently to spread the filling evenly to the edges.
Step 11: Store the assembled whoopie pies in an airtight container in the refrigerator.

Tips & Variations

For even cookies, use a stencil or cookie cutter as a guide when piping the batter onto parchment paper.
If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes to curdle.
Try adding a pinch of cinnamon to the dry ingredients for a warm spice twist.
Ensure all room temperature ingredients to help the batter mix smoothly and create tender cookies.

Storage

Keep the whoopie pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 10 minutes before serving for the best texture. You can also freeze the assembled pies for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these whoopie pies without a piping bag?

Yes, you can use a zip-lock bag with a small corner cut off to pipe the batter and filling. Alternatively, you can spoon the batter onto the parchment paper, but piping helps control the shape better.

What can I use instead of red gel food coloring?

Red gel food coloring gives the best vibrant color and doesn’t thin the batter. If you don’t have gel, you can use liquid food coloring but use less so the batter consistency isn’t affected. Natural alternatives like beet juice powder can also be used but may alter flavor and intensity of the color.