Soft, cake-like cookies are sandwiched together with a cooked frosting in these red velvet whoopie pies that everyone will love.
It all started at Costco a few weeks ago. You all know that when it comes to Costco, I’m a sucker for picking up a cheap cookbook. But I’ve been trying to be better and use what I have at home instead of spending more money. A few weeks ago, I decided just to walk by and just glance at what they had. I ended up picking up a copy of The Deen Family Cookbook and started looking through it’s pages. There, towards the back, was a picture of the most beautiful cupcakes. Now, I love red velvet, and I love a good whoopie pie, so when I saw this picture of red velvet whoopie pies, I was in love.
But I was a good girl and put the book back down. I don’t need another cookbook, I thought to myself. And I definitely don’t need to be eating more cookies – especially after all the treats from last month. I put the book down and walked away.
Then last week, I was watching an episode of the Rachael Ray Show. Paula Deen was a guest that day, and guess what she made?? These Red Velvet Whoopie Pies. I knew right then that it was destiny that I made these cookies. And I needed a new cookbook for the May Cookbook of the Month, so it couldn’t have been better timing!!
I did have a few issues with these cookies – mainly from the instructions. The original recipe says to “drop by teaspoonful”. And that’s what I did for the first batch. I ended up with these cookies that were so cute and little – but it would have taken me all day to make them, and I would have ended up with about a million cookies!! For the rest of the batter, I made them into regular sized cookies – 12 cookies to a cookie sheet. I don’t know how many cookies I actually ended up with because my husband kept eating the unfilled cookies!
We really enjoyed these cookies. But I have to admit – and all you true Southerners out there please don’t boycott me – but I love cream cheese icing with red velvet. This filling was good, but I missed the tang of the cream cheese. But even without the cream cheese icing, these cookies got high marks from us!
Recipe rating: 4.25 out of 5
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- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons unsweetened cocoa powder
- 1½ cups canola oil
- 1 teaspoon white vinegar
- one 1-ounce bottle red food coloring
- ½ teaspoon vanilla extract
- 1½ cups sugar
- 2 eggs
- 1 cup buttermilk
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sugar
- 8 tablespoons (1 stick) butter, softened
- ½ cup solid vegetable shortening (such as Crisco)
- 1 teaspoon vanilla extract
- Preheat the oven to 350ºF. Grease two cookie sheets or line with parchment paper.
- In a bowl, sift together the flour, baking powder and cocoa. In another bowl, combine the oil, vinegar, food coloring and vanilla.
- In the bowl of a mixer, beat the sugar and eggs together until light and fluffy and pale. Add the oil mixture to the bowl and beat to combine. Add one-third of the flour and beat until combined, followed by half of the buttermilk. Repeat, adding another one-third of the flour, the remaining buttermilk, then the remaining flour.
- Drop or pipe half of the batter onto the prepared baking sheets, making 12 cookies per baking sheet with 1 inch between the cookies. Bake until the cookies are slightly firm and bounce back when you lightly touch the middle, about 12 minutes. Transfer immediately to racks to cool. Let the baking sheets cool completely, then repeat with the remaining dough.
- To make the filling, place the flour in a medium saucepan and slowly add in the milk, whisking until smooth. Set the pan over medium heat and cook until very thick, stirring constantly with a whisk, about 3 minutes. Let the mixture cool completely.
- In the bowl of a mixer, cream the sugar, butter, shortening and vanilla together. Add in the cooled flour mixture and continue to whip until light and fluffy.
- Spread some of the filling on the flat side of one cookie and then top with another cookie. Repeat to fill all the cookies.
- Store the cookies covered in the refrigerator.
slightly adapted from The Deen Family Cookbook