Red Velvet Whoopie Pie Sandwich Cookies

I absolutely LOVE Red Velvet Cake, but sometimes the thought of making an entire cake seems daunting. Elyse posted these Strawberry Sandwich Cookies a couple of months ago and I decided to make my own spin on them using a Red Velvet cake mix.
The end result:
They took just a couple of minutes to make and the cream cheese frosting is absolutely delicious on these cookies. So if you need a quick fix for your Red Velvet Cake craving, look no further!

Serves: 15

Red Velvet Whoopie Pie Sandwich Cookies

20 minPrep Time

10 minCook Time

30 minTotal Time

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  • 1 (18.25 oz) box of red velvet cake mix
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • Frosting
  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons milk
  • 1 teaspoon vanilla
  • 3-4 cups powdered sugar (depending on the consistency you like)


  1. Preheat the oven to 375 degrees.
  2. Mix together the cake mix, eggs, and oil in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
  3. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. In a large bowl combine cream cheese, butter, milk, and vanilla. Add the powdered sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
  5. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Repeat with the remaining cookies.
Cuisine: American | Recipe Type: Dessert


Want to make these cookies even yummier? I added 1/2 cup sweetened flaked coconut to my frosting the second time I made them and it was so good. If you love coconut, I highly recommend it!

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16 Responses to “Red Velvet Whoopie Pie Sandwich Cookies”

  1. I made these last week and they were sooo yummy! The two comments I'd make: (1) the filling didn't turn out as thick as I thought it would. It wasn't actually runny, but it was somewhat runny and I had to put the whoopee pies in the fridge after I sandwiched them so the filling wouldn't ooze out the sides. I'm in Texas, so the humidity may have had something to do with that, I don't know. (2) The next time I make these, I think I'll cut the filling recipe by 1/3 or so because I had a ton left over.

    But yes, these were so good and were a big hit!!

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