Name: Red Velvet Whoopie Pie Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 15.25 ounces cake mix (Red Velvet); 2 eggs (lightly beaten); ½ cup vegetable oil; 8 ounces cream cheese (softened); ¼ cup butter (softened); 2 teaspoons milk; 1 teaspoon vanilla; 3 cups powdered sugar (more or less for consistency)

These Red Velvet Whoopie Pie Sandwich Cookies are so easy to make and are perfect for Valentine's Day. They have the best flavor!

Valentine’s Day holiday season is coming up and our Red Velvet Whoopie Pie Sandwich Cookies is the perfect dessert recipe to make and enjoy with the perfect red velvet cookies paired with a delicious homemade cream cheese frosting.

The best thing about this recipe is that since you use a red velvet cake mix, not only do you not have to mess with red food coloring, but you will get great cakey cookies still with that beautiful red color.

So, if you love soft cookies with delicious cream cheese frosting, this red velvet recipe is the great recipe you need!

Ingredients needed to make Red Velvet Whoopie Pie Sandwich Cookies.

Recipe Ingredient Notes

To make Red Velvet Whoopie Pie Sandwich Cookies, you will need the following ingredients:

Cookies

15.25 ounces cake mix Red Velvet
2 eggs lightly beaten
½ cup vegetable oil

Frosting

8 ounces cream cheese softened
¼ cup butter softened
2 teaspoons milk
1 teaspoon vanilla
3 cups powdered sugar more or less for consistency

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A hand mixer mixing the ingredients for red velvet cookie dough in a glass bowl.

Red Velvet Cookie dough balls on a baking sheet lined with parchment paper.

How to make Red Velvet Whoopie Pie Sandwich Cookies

Preheat the oven to 375 ℉.
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.
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.
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.
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.

Red Velvet cookies on a cooling rack with one made into a Whoopie pie and one with just frosting on top.

Red Velvet Whoopie Pie Sandwich Cookies on a cooling rack lined with parchment paper.

Storage Suggestions

If you manage to not eat the whole tray of cookies immediately, these Red Velvet Whoopie Pie Sandwich Cookies store well. Once cookies have completely cooled, here is how you can store them:

Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.

Tips for making the best red velvet sandwich cookies:

Use a cookie scoop to keep the cookie size and shape consistent which makes it easier to make this red velvet whoopie pies recipe.
Want to make these cookies even yummier? I added 1/2 cup of 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!

There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.

Red Velvet Whoopie Pie Sandwich Cookies

5 from 11 votes

These Red Velvet Whoopie Pie Sandwich Cookies are so easy to make and are perfect for Valentine's Day. They have the best flavor!

15 Cookies

Prep Time 20

Cook Time 10

Total Time 30

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Ingredients

Cookies

▢ 15.25 ounces cake mix, Red Velvet
▢ 2 eggs, lightly beaten
▢ ½ cup vegetable oil

Frosting

▢ 8 ounces cream cheese, softened
▢ ¼ cup butter, softened
▢ 2 teaspoons milk
▢ 1 teaspoon vanilla
▢ 3 cups powdered sugar, more or less for consistency

Equipment

Instructions

Preheat the oven to 375 ℉.
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.
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.
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.
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.

Notes

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!

Nutrition

Calories: 368 kcal · Carbohydrates: 46 g · Protein: 3 g · Fat: 21 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 322 mg · Potassium: 127 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 331 IU · Calcium: 63 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

lifeofsimone says:

They look delicious!

SSS says:

Ha, I used y'all's original cake box cookie recipe and have made a ton of different varieties of cookies with it, including RV whoopie pies! They are always a hit!

Sandra says:

Hi,
I don't see the bourbon in the ingredient list, but it is mentioned in the directions. Can't wait to make these!

augcott says:

:-D
As I kid, I couldn't eat enough Whoopie Pies!!!!
And these look and sound delicious!

Six Sisters says:

Hi Sandra! I didn't mean to type bourbon . . . ha ha! I have heard that 1 T of bourbon tastes amazing in cake mix cookies, but I have never tried it. :) Let me know if you do and if you like it!

Lori says:

These look so delicious!!!

Jenny says:

Oh how I love Red Velvet!

Shannah @ Just Us Four says:

These look so yummy!

Alison @ Oopsey Daisy says:

I can't believe I've never made whoopie pies before!! These red velvet ones look SO good! Thanks for sharing at oopsey daisy!

gurrrlfrand32 says:

Do these have to be put in the fridge due to the cream cheese frosting?

AB says:

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!!

Joyce Cunningham says:

I truly relish whilst I go through your blogs and articles

Unknown says:

These are awesome!! Thanks so much for posting this!

Rebekah says:

Stopping by from Katherine's Corner Blog hop. These look yum!

Natasha SerenityYou says:

These look divine!!

Lisa Duty says:

My son and I just finished making your red velvet whoopie pie cookies for his class for red ribbon week! They are amazing and so easy to make! Thanks for posting. May just be our new favorite cookie! Will defiantly be making these again!!!!

Shirley says:

Have made these on several occasions they are just wonderful. My problem is once they come out of the oven they fall flat, how do I get them not to fall flat?

Cyd says:

Hi Shirley, This recipe is very similar to our Homemade Oreo Cookies. They both use a cake mix. With the oreos, you add 2 eggs and 3/4 cups shortening to the cake mix. Where the red velvet cookies call for 1/2 cup veg oil. I'm sorry they are going flat. Do they looker thinner than our cookies in the picture? Only mix until combined. Try no extra mixing. I'm just trying to pull out all of the tricks I know for flat cookies. :)

Hadley Smith says:

I loved these! They’re very easy and fun to make. One thing I would say is that the cream cheese frosting doesn’t need 3 cups of sugar. I added 1.5 cups of sugar so it wouldn’t overpower the cream cheese and it was delicious. Overall great recipe and I would try again😋

sdj says:

Easy enough, BUT my red velvet cake mix (Betty Crocker) only had 13.25 oz. Good thing I noticed before trying to bake these! After consulting with ChatGPT on the adjustments, I added 2T of flour. I substituted lard for the vegetable oil and these came out great! For the person who noted runny frosting - that used to happen to me all the time until I realized that 1/3 less fat cream cheese should not be substituted!

Join The Discussion

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lifeofsimone says:

They look delicious!
SSS says:

Ha, I used y'all's original cake box cookie recipe and have made a ton of different varieties of cookies with it, including RV whoopie pies! They are always a hit!
Sandra says:

Hi,
I don't see the bourbon in the ingredient list, but it is mentioned in the directions. Can't wait to make these!
augcott says:

:-D
As I kid, I couldn't eat enough Whoopie Pies!!!!
And these look and sound delicious!
Six Sisters says:

Hi Sandra! I didn't mean to type bourbon . . . ha ha! I have heard that 1 T of bourbon tastes amazing in cake mix cookies, but I have never tried it. :) Let me know if you do and if you like it!
Lori says:

These look so delicious!!!
Jenny says:

Oh how I love Red Velvet!
Shannah @ Just Us Four says:

These look so yummy!
Alison @ Oopsey Daisy says:

I can't believe I've never made whoopie pies before!! These red velvet ones look SO good! Thanks for sharing at oopsey daisy!
gurrrlfrand32 says:

Do these have to be put in the fridge due to the cream cheese frosting?
AB says:

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!!
Joyce Cunningham says:

I truly relish whilst I go through your blogs and articles
Unknown says:

These are awesome!! Thanks so much for posting this!
Rebekah says:

Stopping by from Katherine's Corner Blog hop. These look yum!
Natasha SerenityYou says:

These look divine!!
Lisa Duty says:

My son and I just finished making your red velvet whoopie pie cookies for his class for red ribbon week! They are amazing and so easy to make! Thanks for posting. May just be our new favorite cookie! Will defiantly be making these again!!!!
Shirley says:

Have made these on several occasions they are just wonderful. My problem is once they come out of the oven they fall flat, how do I get them not to fall flat?
Cyd says:

Hi Shirley, This recipe is very similar to our Homemade Oreo Cookies. They both use a cake mix. With the oreos, you add 2 eggs and 3/4 cups shortening to the cake mix. Where the red velvet cookies call for 1/2 cup veg oil. I'm sorry they are going flat. Do they looker thinner than our cookies in the picture? Only mix until combined. Try no extra mixing. I'm just trying to pull out all of the tricks I know for flat cookies. :)
Hadley Smith says:

I loved these! They’re very easy and fun to make. One thing I would say is that the cream cheese frosting doesn’t need 3 cups of sugar. I added 1.5 cups of sugar so it wouldn’t overpower the cream cheese and it was delicious. Overall great recipe and I would try again😋
sdj says:

Easy enough, BUT my red velvet cake mix (Betty Crocker) only had 13.25 oz. Good thing I noticed before trying to bake these! After consulting with ChatGPT on the adjustments, I added 2T of flour. I substituted lard for the vegetable oil and these came out great! For the person who noted runny frosting - that used to happen to me all the time until I realized that 1/3 less fat cream cheese should not be substituted!