red velvet whoopie cookies {and it’s not even february}

it’s like a whoopie pie | meets the perfect soft cookie | meets red velvet cake…

uh yeah…

red velvet whoopie pie cookies

i know i know,

we apparently are in fall already and i’m supposed to be making fall-themed food…

mostly pumpkin and all that…. i get it, i do.

 

and i’m on board, i love pumpkin just like the next guy…

but yesterday, i looked in my nearly-empty cabinets, just after coming home from church,

and i thought to myself, “there’s got to be SOMETHING in here i can make, right?”

 

i saw my red velvet mix and suddenly had a huge craving for these naughty red velvet whoopie cookies.

i had seen something similar before, but i hadn’t tried it with my new cream cheese frosting recipe

{that is perfect. not too sweet, not too cream-cheesy. it’s perfect…}

red velvet whoopie pie cookies

anyway, i saw FAR too many recipes for how to make these from scratch.

ladies! why waste your time, when they already have a box to do that stuff for you?

and don’t be all, “cause it’s healthier!”

cause remember, you are about to eat cookies.

so just grab a box of cake mix!

sadly, i do that every time i see them on sale. i have a bit of a collection.

i know, you are so disgusted. but i don’t judge YOU for your pantry full of chocolate chips, do i?

let’s call it even.

red velvet whoopie pie cookies

anyway, i hadn’t tried the whole cake box into cookies trick yet with red velvet for some reason, and now i KNOW i will be craving these…

i had to give lots away, let’s just say that…

red velvet whoopie cookies

red velvet whoopie cookies

Ingredients

  • 1 box red velvet cake mix
  • 1/2 cup vegetable oil
  • 2 eggs

  • filling:
  • 4 oz cream cheese, room temp
  • 1/4 cup butter, room temp
  • 1/2 tsp lemon juice
  • 1/2 cup powdered sugar

what to do

preheat oven to 350. mix up cookie dough. drop in 1 teaspoon-sized balls onto a parchment-lined pan about 1-2 inches apart. bake for 7-9 minutes, or until cookies crack, then remove them. let them sit on the pan for 5-10 minutes before removing them. {they continue to cook slightly on the pan, and you want that.}


beat the cream cheese with a hand mixer or stand mixer until smooth, add in butter until combined, then add remaining. frosting will be perfect texture to sandwich between two cookies!

http://colormemeg.com/2014/09/red-velvet-whoopie-cookies-cream-cheese-filling.html

red velvet whoopie pie cookies


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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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