Easy Red Velvet Whoopie Pies

5 from 1 vote

Easy to make red velvet cake mix whoopie pies are sandwiched with a layer of decadent cream cheese frosting for the ultimate cookie.

Prep Time15

Cook Time30

Chill Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: cookies

Cover a baking sheet with a silicone mat or parchment paper. Set aside.
In a medium bowl combine cake mix and flour, whisk until they are evenly combined. Add the butter, eggs and sour cream to the dry ingredients. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined.
Scoop dough onto the lined baking sheet using a medium cookie scoop {you should get 24 cookie mounds}. Refrigerate the dough scoops for 1-2 hours.
Once chilled, preheat the oven to 350°. Take the chilled cookie dough and roll in your hand to form a smooth round ball. Place them about 2 inches apart on a silicone mat {or parchment paper} lined baking sheet. Bake for 9-11 minutes or until the edges and top of the cookie are set and the top is starting to crack. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.

In a medium bowl combine butter and cream cheese. Use a hand held mixer to mix until creamy and smooth. Add powdered sugar and mix until completely incorporated.

Pipe a generous amount of frosting onto half of the cookies and top with the other half of the cookies. Serve or store in an airtight container at room temperature for up to 4 days. These whoopie pies are also great refrigerated for up to 5 days and frozen for up to 3 months.