Description
These Red Velvet Wreath Whoopie Pies are a festive and show-stopping treat perfect for holiday celebrations. Soft, rich red velvet cookies shaped like wreaths are sandwiched with a creamy cream cheese filling, then decorated with green icing and red sprinkles to mimic traditional Christmas wreaths. The combination of cocoa, buttermilk, and a hint of vanilla creates moist, tender cookies, while the luscious filling adds the perfect balance of sweetness and tang.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
Filling
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Green icing
- Red sprinkles or sugar pearls
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the buttermilk, mixing just until smooth after each addition. Stir in the red food coloring evenly to achieve a vibrant red color.
- Shape the Wreaths: Using a piping bag or spoon, form small wreath shapes on the prepared baking sheets, leaving a small hole in the center to mimic a wreath.
- Bake: Bake the cookies for 8 to 10 minutes until they spring back when lightly touched. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Make the Filling: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling is fluffy and spreadable.
- Assemble Whoopie Pies: Pipe or spread the cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie to create the whoopie pie.
- Decorate: Finish by decorating the assembled whoopie pies with green icing to resemble leaves and red sprinkles or sugar pearls as berry accents for the wreath appearance.
Notes
- Make sure the cookies are completely cooled before assembling to prevent the filling from melting.
- You can adjust the amount of red food coloring to your preferred shade of red.
- Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated whoopie pies to come to room temperature before serving for optimal flavor and texture.
- Use a piping bag with a small round tip for precise wreath shapes and for decorating with icing.
