Red Velvet Whoopie Pies with Cake Mix

Red Velvet Sandwich Cookies

I really, truly love red velvet. As a kid I don’t think I cared for it too much and didn’t have it too often. And honestly, most of the cream cheese frosting I had growing up wasn’t great. But as I got older the more I came to LOVE red velvet and cream cheese frosting. I just love the combination of the two. A little acidic and decadent. It’s one of those winning combos. And why so many people love red velvet and cream cheese frosting together!

This recipe utilizes one of my easy red velvet crinkle cookie recipe. While also adding in my favorite cream cheese frosting recipe. You make about 16 cookies, then add some frosting in the center of two cookies, smoosh them together and make 8 cookie sandwiches. This is a great treat to bag/box up for a neighbor or friend. They are delectable and truly easy to make.

close up with sandwich cookies

Table of Contents

ingredients for red velvet cake cookies

Red Velvet Cookies with Cake Mix

These cookies are made with cake mix. This is a great way to make a recipe about 10 times easier. I know many people consider themselves to not be bakers and this is a great type of recipe for those non-bakers who want something easy to bake. You also don’t need a stand mixer or fancy equipment for this recipe. You can use a whisk or even a large fork for this.

And if you aren’t a fan of red velvet, you can use this exact same recipe on another cake batter. Try out chocolate, vanilla, funfetti, strawberry, or any other cake mix flavor. You do want to make sure the box size is correct about 15.5-16 oz is the most important part. You could also use a gluten-free boxed cake mix.

batter in bowl with cover for fridge

Red Velvet Cake Cookies

Cake cookies don’t necessarily need to be made with cake batter, but rather they are cake like in texture. This is done so by making a fluffy cookie. Usually this means the ratio of ingredients varies. For a cakey cookie you’ll have more flour and those leavening ingredients like baking powder/soda. And a lower ratio with sugars that can make cookies denser.

To level up your cake mix cookies, an easy solution is to make them into cookie sandwiches/whoopie pies. This is easily done with a thick buttercream or cream cheese frosting. Make sure you match two cookies in similar dimension, fill with frosting and smoosh together.

balling red velvet cookies

Small Batch Red Velvet Cookies with Cream Cheese Frosting

This recipe makes about 16 solo cookies and 8 finished whoopie pies/sandwich cookies. While that might be a larger batch for 1-2 people, they do keep well and can be gifted. But for a family of 3-5+ it’s the perfect size. We have just two at home and were able to gift a few to the neighbors and still have a few left for us at home to enjoy.

If you only want about 4 cookie sandwiches, you could store half the balled dough in the freezer. Ball, toss in powdered sugar, place on parchment paper and seal in an air-tight container. Then thaw and bake off at a later date. You’ll have to make the frosting twice this way, but it is possible.

balling red velvet cookies

Small Batch Cream Cheese Frosting

This is my favorite cream cheese frosting recipe, but made into a smaller batch. This cream cheese frosting calls for more cream cheese than butter, which I think makes it a bit tarter. But it isn’t fully cream cheese, which helps balance the flavor.

A few tricks that make this frosting special:

  • The time spent whipping the butter and cream cheese. I use a paddle attachment on my Kitchenaid, but you can use a hand mixer or whisk.
  • It’s easy to whip and comes together because both the butter and cream cheese are room temperature. If you don’t have them at room temperature, you will have lumps in the mix.
  • You can adjust the thickness. Add a bit extra powdered sugar (just 1 tbsp at a time) to create an even thicker frosting.
close up of cookie sandwich

Best Tips for Baking Cookies

These are just a few of my top tips for baking cookies to perfection each time.

  • Whip the Fat: Always whip your butter or oil. This adds a lot of air into the cookie and makes it fluffier and chewier…and chewier cookies are superior.
  • Chill the Dough: Always chill your dough. Whether it’s for 30 minutes or you decide to freeze your dough overnight (usually great for drop cookies, not always crinkle cookies) this helps to make a fluffier, more incorporated cookie.
  • Use Parchment Paper: For cookie baking parchment paper is your best friend. It can be reused, helps cookies easily come up from the pan, and still gets you a crispy edge. I don’t love silicone pads because they don’t get the same crisp on cookies.
  • Use a Cookie Scoop: This will make your life so much easier. Try using one that’s around 1-1.5 Tbsp for a standard cookie size. But also pay attention to the recipe and the size it calls for. These can be fairly cheaply bought on William Sonoma or any cooking/baking store.  
  • Use a Cooled/Room Temperature Baking Sheet: Make sure your baking sheet is cooled before using it in the oven or you can get an uneven bake. I usually go between two – three baking sheets so I get enough time for the cookies to chill, then I swap. Sometimes I do throw the empty baking sheet into the freezer for a minute or two to cool it faster.

Tips for Baking Cookies

  • Bake on the Shortest Time: Always start on the shortest time when baking cookies. Test them by looking at them for a golden-brown color (only on some cookies) or by lifting one up from the baking sheet with a cookie spatula.
  • Reshape the Cookies: After the cookies come out of the oven, immediately use a circular cookie/biscuit cutter or jar lid that is slightly larger than the cookie. Scoot the cookie in a circular motion and create the perfect circle. You need to do this while they are still hot for this to work.
cookie sandwiches on plate with flowers

Easy Whoopie Pies with Cake Mix Recipe

Ingredients for Red Velvet Cookies with Cream Cheese Frosting

Cookie Ingredients

1 box red velvet cake mix

½ cup neutral oil, like grapeseed

2 eggs

½ tsp vanilla extract

Sugar Coating

  • 1 cup powdered sugar

Cream Cheese Frosting Filling Ingredients

  • 4 Tbsp unsalted butter room temp
  • 4 oz cream cheese room temperature
  • 1 tsp vanilla
  • 2 ½ cups powdered sugar sifted
close up of cookie sandwich

Instructions for Making Crinkle Red Velvet Cookies

Cookies

  1. In your stand mixer using paddle attachment mix your eggs, oil, and extract until mixed well.
  2. Slowly add in your cake mix. Mix until thoroughly incorporated.
  3. Cover and chill dough in refrigerator for at least 30 minutes to 24 hours.
  4. When dough is chilled, preheat your oven to 350° F.
  5. Place powdered sugar into a separate bowl.
  6. Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  7. Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  8. Cool on a baking rack.

Buttercream Filling

  1. Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed. (I love using my GIR spatulas for this).
  2. Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
  3. Add in the vanilla and stir until well combined.
  4. Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.

Assemble

  1. Assemble the cooled cookies with frosting. I use a piping bag for a clean look, but feel free to just scoop with a spoon. Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.
  2. You can also add more powdered sugar to completed cookies. Enjoy!
sandwich cookie on plate

FAQs about Red Velvet Sandwich Cookies

Can I make these without cream cheese?

Yes, you can. Swap out cream cheese for additional butter. This will make it a buttercream filling.

Do I need to pipe the filling?

Nope! You can use a spoon or rubber spatula to spoon it on instead. Or even an ice cream or cookie scoop!

Other Recipes to Try

cookie sandwiches stacked
close up with sandwich cookies

Red Velvet Whoopie Pies with Cake Mix

5 from 1 vote
Print Pin Share Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill time: 30 minutes
Total Time: 1 hour 12 minutes
Servings: 8 cookie sandwiches
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Cookie Ingredients
  • 1 box red velvet cake mix 15.5 oz
  • ½ cup neutral oil grape seed or something similar
  • 2 eggs
  • ½ tsp vanilla extract
Sugar Coating
  • 1 cup powdered sugar
Cream Cheese Frosting Filling Ingredients
  • 4 Tbsp unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 1 tsp vanilla
  • 2 ½ cups powdered sugar sifted

Instructions

Cookies

  • In your stand mixer using paddle attachment mix your eggs, oil, and extract until mixed well.
  • Slowly add in your cake mix. Mix until thoroughly incorporated.
  • Cover and chill dough in refrigerator for at least 30 minutes to 24 hours.
  • When dough is chilled, preheat your oven to 350° F.
  • Place powdered sugar into a separate bowl.
  • Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  • Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  • Cool on a baking rack.

Buttercream Filling

  • Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
  • Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
  • Add in the vanilla and stir until well combined.
  • Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.

Assemble

  • Assemble the cooled cookies with frosting. I use a piping bag for a clean look, but feel free to just scoop with a spoon. Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.
  • You can also add more powdered sugar to completed cookies. Enjoy!

Notes

– Cookies: You can just make the cookies solo and they are delicious. Recipe here: amandawilens.com/red-velvet-crinkle-cookies.
– Filling: You can alter the filling flavor to regular mint, vanilla, or another complimentary flavor for a different holiday/season.

Nutrition

Calories: 445kcal | Carbohydrates: 53g | Protein: 2g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 63mg | Potassium: 39mg | Sugar: 52g | Vitamin A: 425IU | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes