Red Velvet Whoopies

Red Velvet Cookie Batter
Butter, unsalted, softened 1# 2 cups
Sugar, granulated 7 oz 1 cup
Eggs, large, whole 14 oz 8 each
Gold Medal ZT Devil's Food Cake Mix (11112) 5# 1 box
Red Food Coloring 2 oz 4 Tbsp
Cream Cheese Filling
Cream Cheese, softened 3# 6 cups
Gold Medal ZT Ready-to-spread Vanilla Creme Icing (11216) 3 # 4-3/4 cups


Cream butter and sugar in a mixer bowl with paddle attachment on medium speed for 2 minutes. Add eggs. Mix on low speed for 1 minute. Add mix and food coloring. Mix on low speed until combined, approximately 2 minutes.

Scoop dough using a No. 30 scoop in a 3 x 5 pattern into a greased or parchment lined full sheet pan. Place a sheet of parchment over cookies and press down cookies with a sheet pan to flatten.

Bake in a convection oven* for 300°F 8-10 minutes or a standard oven for 350°F 9-11 minutes.

*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.


Place cream cheese in a mixer bowl with a paddle attachment. Cream on medium speed for 3-4 minutes. Scrape down bowl and add vanilla icing. Mix on low speed until incorporated, approximately 1 minute.

Cool cookies completely. Pipe or spread 2 oz of icing onto the flat side (bottom) of one cookie. Top with the flat side (bottom) of another cookie and press down gently to distribute the cream cheese filling evenly.

Recipe provided by Pillsbury. View nutritional information.