Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients for Cookies
- 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
Filling Ingredients
- 6 oz. cream cheese, room temperature
- 5 Tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar, sifted
Instructions
- Prepare the baking sheets and stencil: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a homemade template to stencil hearts all over the paper, spacing them about one inch apart to allow for spreading. Place the stencil face down on the parchment. Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Cream butter: In a separate large mixing bowl, cream the softened unsalted butter on medium-high speed for about 1 minute, until it becomes smooth and creamy.
- Add sugar, egg, and vanilla: Beat in the light brown sugar on medium-high speed until fluffy and combined. Then add the vanilla extract and the large egg, mixing thoroughly and scraping down the bowl sides to ensure all ingredients are well incorporated.
- Incorporate buttermilk and red coloring: Beat in the buttermilk and red gel food coloring. Mix on low speed while gradually adding the dry ingredients, combining just until the batter comes together. Avoid overbeating to prevent dense cookies.
- Pipe cookies: Transfer the batter to a piping bag fitted with a ½ inch round tip, or use a zip-lock bag with a corner snipped off. Using the heart stencils as a guide, pipe a V shape inside each heart outline — there’s no need to fill the entire heart shape as the batter will spread during baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookie centers appear set. Remove from the oven and let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the filling: In a mixing bowl, beat the softened butter, cream cheese, and vanilla extract together until smooth. Gradually add the sifted powdered sugar, continuing to beat until the filling is creamy and spreadable.
- Prepare piping bag for filling: Transfer the cream cheese filling into a piping bag fitted with a large round tip, or again use a zip-lock bag with a corner cut off.
- Assemble the whoopie pies: Pair the cooled cookies by size and shape. Pipe the filling onto the flat side of one cookie, leaving a small margin around the edges. Top with the matching cookie, flat side down, and gently press so the filling reaches the edges for the perfect sandwich.
- Store properly: Place the assembled whoopie pies in an airtight container and refrigerate to maintain freshness and keep the filling firm until ready to serve.
Notes
- Using room temperature ingredients ensures smoother batter and filling.
- Red gel food coloring provides vibrant color without adding extra liquid, keeping the batter consistency perfect.
- If you don’t have a piping bag, a zip-lock bag with a small corner cut works just as well for both batter and filling.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
- Store assembled whoopie pies in the fridge for up to 3 days for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
