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Get ready to fall in love with February’s Cookie of the Month: Pink Velvet Whoopie Pies. Heart shaped, perfectly pink, filled with a velvety smooth frosting – they’re ready to be your Valentine.
February’s Cookie of the Month
The Cookie: Pink Velvet Whoopie Pies
Pink Velvet is Red Velvet’s more adorable little sister! Made with cake batter flavoring instead of chocolate-vanilla flavoring, this Pink Velvet is every bit as rich, moist and fluffy as her elder sister–just in a cuter, less intense (still very much Valentine’s-coded) color. This recipe spins the flavor and pretty pink of Pink Velvet into a fluffy sandwich cookie. Shaped like a heart and joined together in holy cookie-ness with a velvety frosting that you won’t be able to resist.
The Movie: “Hitch”
A dating coach failing in love + some killer dance inspo? Sign me up.
The Activity: A Galentine’s Party
Grab your besties and celebrate Galentine’s the best way you know how! Maybe you’re team cozy & show up in matching pjs. Or, you need an excuse to curl your hair and wear pretty things – this party will work for that too. Exchange Valentines, paint your nails, arrange flowers or simply catch up before the movie. The only necessary part is stuffing your face with the cutest Pink Velvet Whoopie Pies (daintily, of course).
Ingredients in Pink Velvet Whoopie Pies
Pink Velvet Cookies:
- Salted butter, partially melted – I always use salted butter in my recipes! Unsalted butter will also work so long as you add an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Cake batter flavoring – I use my super-strength, high-quality cake batter flavoring (it truly *makes* these cookies!).
- Pink food coloring – Use this to customize to your desired color.
- All-purpose flour
- Corn starch – This helps the cookies stay soft for dayyyys.
- Baking soda – This helps the cookies fluff up nice & soft.
- Salt
- Buttermilk – I know it sounds strange, but this is key to a fluffy rise.
Frosting:
- Salted butter, softened – Again, I use salted butter.
- Powdered sugar
- Heavy whipping cream – You’ll want to use whipping cream here to get a thick frosting that will hold the whoopie pies together.
- Vanilla extract – I think the vanilla compliments the cake batter cookie so well, but you can try your hand at other flavorings if you desire.
How to Make Pink Velvet Whoopie Pies
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, sugar, eggs and cake batter flavoring – mixing until fluffy and combined.
- Add the pink food coloring until you reach your desired color. Please note the color will get lighter when you add the dry ingredients.
- Next, add the flour, corn starch, baking soda and salt. Begin mixing and as it combines, add in the buttermilk. You should have a thick batter.
- Once fully combined, transfer the batter into a piping bag.
- Pipe hearts onto the prepared baking sheet by starting at the bottom of the heart, piping up and down to the left and then up and down to the right to create the heart shape. Repeat until the pan is full. Make sure to leave enough space for the whoopie pies to spread as they bake. Repeat with remaining batter.
- Bake at 350°F for 10-12 minutes. They will spread slightly, puff up, and will feel firm when tapped on the center when they are ready to come out.
- Allow the hearts to cool completely on the pan.
- Once cooled, make the frosting by first combining the butter and powdered sugar, one cup at a time, and adding a small amount of heavy whipping cream to bring together the mixture as needed.
- Once all of the powdered sugar is incorporated, turn the mixer on low and slowly add in the remaining whipping cream and vanilla extract. Once added, use the wire whisk and turn the speed all the way up on high and whip until the frosting is thick and holds a stiff peak.
- Pipe the frosting in a heart shape into the center of the bottom of one heart cookie and then top with a matching heart to make the whoopie pie. Repeat until all whoopie pies are assembled.
- Enjoy! Store in an air-tight container in the fridge for up to 4 days.
How do I store Whoopie Pies?
You’ll want to store these cookies in an air-tight container in the fridge for up to 4 days.
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun!
My hope is that you’ll grab your favorite people and turn this into a monthly girl’s night, like your book club or cookbook club but ~cookies~. And if you want to share your cute pictures or fun reels and tag me, even better!
Like this recipe? Try:
Pink Velvet Whoopie Pies (Cookie of the Month Club)
Ingredients
Cookies
- 1/2 cup salted butter, partially melted
- 1 cup granulated sugar
- 2 eggs
- 3 tsp cake batter flavoring
- pink food coloring
- 2 1/2 cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
Frosting
- 1/2 cup salted butter, softened
- 3 cups powdered sugar
- 1/4 -1/3 cup heavy whipping cream
- 1 1/2 tsp clear vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, sugar, eggs and cake batter flavoring – mixing until fluffy and combined.
- Add the pink food coloring until you reach your desired color. Please note the color will get lighter when you add the dry ingredients.
- Next, add the flour, corn starch, baking soda and salt. Begin mixing and as it combines, add in the buttermilk. You should have a thick batter.
- Once fully combined, transfer the batter into a piping bag.
- Pipe hearts onto the prepared baking sheet by starting at the bottom of the heart, piping up and down to the left and then up and down to the right to create the heart shape. Repeat until the pan is full. Make sure to leave enough space for the whoopie pies to spread as they bake. Repeat with remaining batter.
- Bake at 350°F for 10-12 minutes. They will spread slightly, puff up, and will feel firm when tapped on the center when they are ready to come out.
- Allow the hearts to cool completely on the pan.
- Once cooled, make the frosting by first combining the butter and powdered sugar, one cup at a time, and adding a small amount of heavy whipping cream to bring together the mixture as needed.
- Once all of the powdered sugar is incorporated, turn the mixer on low and slowly add in the remaining whipping cream and vanilla extract. Once added, use the wire whisk and turn the speed all the way up on high and whip until the frosting has thickened and holds a stiff peak.
- Pipe the frosting in a heart shape into the center of the bottom of one heart cookie and then top with a matching heart to make the whoopie pie. Repeat until all whoopie pies are assembled.
- Enjoy! Store in an air-tight container, in the fridge, for up to 4 days.
I wanted to know if I can use homemade buttermilk, or does it have to be the real stuff? Thank you
Great question! Homemade buttermilk should work just fine here.
Can we switch out the cake batter flavoring for vanilla extract?
Yes, you totally can!
Should the eggs and buttermilk be at room temperature as well, in order to make the melted butter not curdle?
No need for the eggs + buttermilk to be room temperature it will be just fine!
How melted should the “partially melted butter” in the recipe be? Softened or actually runny melted?
Thank you!! We love your recipes!!
Hi! You will want most of the butter to be softened with a little portion completely melted.
Can these be put in the freezer before filling them with frosting? Thank you
Yes, they absolutely can! I recommend using within 3 months.