Red Velvet Whoopie Pies with Blueberries
PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON
These patriotic beauties were inspired by classic red velvet cake, whoopie pies, and the need for an easy and fun 4th of July dessert. Red velvet cookies with fluffy, white whipped cream and cream cheese frosting and blueberries make for a fun twist on the classic whoopie pie that we didn’t even know we needed.
Whoopie pies got their namesake in Pennsylvania Dutch country, where Amish women would bake off mounds of extra batter in an effort to avoid waste. The cakey cookies were then sandwiched around a layer of creamy frosting, making them the perfect dessert for packing into lunches and snacking on the go. When Amish children found these cakey treats in their lunch box, they’d yell “whoopie!” and we don’t blame them.
Kid-friendly and super simple, these goodies have a layer of fresh tart blueberry to offset the sweetness of red velvet cookies and whipped cream cheese frosting. They also add a pop of color, transforming the humble whoopie pie into the perfect Independence Day dessert.
Looking for more red white and blue dessert inspo? Check out our list of over 40 4th of July desserts!
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Yields:
12
servings
Prep Time:
1
hour
0
mins
Total Time:
1
hour
0
mins
Red Velvet Cookies
c.
(1 stick) butter, softened at room temperature
c.
unsweetened cocoa powder, sifted
tbsp.
red food coloring
c.
whole-fat buttermilk
tbsp.
distilled white vinegar
Filling and Assembly
oz.
cream cheese, cold
c.
powdered sugar, plus more for dusting
c.
heavy whipping cream
c.
chopped toasted pecans
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Red Velvet Cookies
- Preheat oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, baking powder, salt, and baking soda.
- Using an electric mixer on medium speed, in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy, about 2 minutes. Add granulated sugar and beat, scraping down sides of bowl halfway through, until about 2 minutes more.
- Reduce mixer speed to low and add eggs one at a time, beating to incorporate after each addition. Add cocoa powder and food coloring and beat on medium speed until smooth and ribbony, about 1 minute more. Add buttermilk, vinegar, and vanilla and continue to beat until fully incorporated. The mixture may look broken or slightly curdled, which is normal.
- Add flour mixture in 3 additions, beating on low speed to incorporate and scraping down bowl after each addition. Fold in last few streaks of flour with a rubber spatula.
- Using a 1 1/2-tablespoon cookie scoop or a tablespoon measuring spoon, scoop batter onto prepared baking sheets, spacing 2″ apart. Bake, rotating pans halfway through, until sides are slightly firm and tops are smooth, about 10 minutes. Let cookies cool on baking sheet 10 minutes, then transfer to a wire rack and let cool completely.
Filling and Assembly
- Meanwhile, using electric mixer on low speed, in a medium bowl, or in the bowl of stand mixer fitted with the whisk attachment, beat cream cheese, powdered sugar, vanilla, and salt until mixture resembles coarse crumbs, about 3 minutes. Increase mixer speed to medium and continue to beat until smooth, 2 to 3 minutes more. Scrape down sides of bowl. With motor running, slowly stream cream down side of bowl and continue to beat until stiff peaks form. Fold in pecans.
- Spoon frosting into a piping bag fitted with a large star tip. Store in refrigerator until ready to use.
- Flip half of cookies so flat side is facing up. Pipe a layer of frosting onto each. Top with a layer of blueberries and sandwich each with another cookie. Dust tops with powdered sugar.
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON
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