Recipes by Brad, Simple Recipes anyone can make

Red Velvet Wreath Whoopie Pies with Winter Berries & Cream (Print Version)

# Ingredients:

Success with Red Velvet Wreath Whoopie Pies with Winter Berries & Cream depends on quality ingredients and precise measurements. Each component plays a specific role in creating the perfect texture, flavor, and appearance. Fresh ingredients produce the best results for both taste and visual appeal.

Red Velvet Cookie Base Ingredients

All-Purpose Flour (2½ cups)

Forms the structural foundation of these soft cookies. Use unbleached flour for better flavor development. Measure flour by spooning into cups and leveling off for accuracy. Proper flour measurement prevents dense or tough textures in the finished cookies.

Unsweetened Cocoa Powder (3 tablespoons)

Provides the chocolate undertone that defines red velvet flavor. Dutch-processed cocoa works best for smooth, rich taste. Sift cocoa powder to eliminate lumps before mixing. Quality cocoa powder makes a noticeable difference in the final flavor profile.

Baking Soda (1 teaspoon)

Acts as the primary leavening agent for soft, tender cookies. Fresh baking soda produces better rise and texture. Test freshness by adding a pinch to vinegar; it should bubble vigorously. Proper leavening creates the characteristic whoopie pie texture.

Salt (½ teaspoon)

Balances sweetness and enhances overall flavor complexity. Fine sea salt or table salt work equally well. Salt also strengthens gluten structure for better cookie shape retention. Don’t skip this ingredient as it significantly impacts taste balance.

Vegetable Oil (⅓ cup)

Creates moisture and tender crumb texture in the cookies. Neutral oils like canola or vegetable work best without competing flavors. Oil produces softer cookies than butter alone. Room temperature oil mixes more easily with other ingredients.

Granulated Sugar (1 cup)

Sweetens the cookies and helps create proper texture through creaming action. Regular white sugar produces the cleanest flavor profile. Sugar also contributes to browning and helps cookies hold their wreath shape during baking.

Large Egg (1)

Binds ingredients together and adds richness to the cookie dough. Use room temperature eggs for better incorporation. Fresh eggs produce better rise and structure. The egg also contributes to the tender, cake-like texture.

Buttermilk (1 cup)

Provides tanginess that balances sweetness and activates baking soda for proper rise. Fresh buttermilk works best, but powdered buttermilk mixed with water also works. The acidity creates the characteristic red velvet flavor profile and tender texture.

Red Food Coloring (2 tablespoons)

Creates the signature red velvet color that makes these cookies visually striking. Gel food coloring produces more vibrant results than liquid versions. Add gradually to achieve desired color intensity without affecting dough consistency.

Vanilla Extract (1 teaspoon)

Adds depth and rounds out the flavor profile of the cookies. Pure vanilla extract produces better results than imitation vanilla. Quality vanilla complements the cocoa and red velvet flavors without overpowering other ingredients.

Cream Filling Components

Cream Cheese (8 ounces)

Forms the base of the rich, tangy filling that complements the red velvet cookies. Use full-fat cream cheese for best texture and flavor. Bring to room temperature before mixing for smooth, lump-free filling consistency.

Unsalted Butter (½ cup)

Adds richness and helps create smooth, pipeable filling texture. Room temperature butter creams easily with cream cheese. Unsalted butter allows better control over final flavor balance in the sweet filling mixture.

Powdered Sugar (3 cups)

Sweetens the filling and provides structure for proper consistency. Sift powdered sugar to prevent lumps in the finished filling. Confectioner’s sugar dissolves easily and creates smooth texture perfect for piping or spreading between cookies.

Heavy Cream (2 tablespoons)

Adjusts filling consistency to perfect spreadable texture. Add gradually to achieve desired thickness. Heavy cream also adds richness and helps create stable filling that won’t separate or become too thin over time.

Vanilla Extract (1 teaspoon)

Complements the cream cheese base with warm, sweet flavor notes. Pure vanilla extract produces superior taste compared to artificial versions. Vanilla helps balance the tanginess of cream cheese for well-rounded filling flavor.

Winter Berry Topping Selection

Fresh Cranberries (½ cup)

Provide tart flavor contrast and beautiful red color for festive appearance. Choose firm, plump cranberries without soft spots. Fresh cranberries add textural interest and natural sweetness that complements the rich cream filling perfectly.

Pomegranate Seeds (⅓ cup)

Add jewel-like appearance and burst of sweet-tart flavor. Fresh pomegranate seeds provide better texture than dried versions. These seeds contribute antioxidants while creating stunning visual appeal that makes cookies photo-worthy for special occasions.

Fresh Blackberries (¼ cup)

Contribute deep purple color and sweet flavor balance to the winter berry medley. Select firm berries without mold or soft spots. Blackberries add natural sweetness that pairs beautifully with tangy cream cheese filling.

Ingredient close-up

# Instructions:

Follow these detailed instructions to create perfect Red Velvet Wreath Whoopie Pies with Winter Berries & Cream. Each step builds upon the previous one to achieve professional results. Take your time with each stage for best outcomes and beautiful presentation.

Preparing the Cookie Dough

Step 1: Mix Dry Ingredients

Preheat your oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. Sifting these dry ingredients creates a lighter texture and prevents lumps in the finished dough. Set this mixture aside while you prepare the wet ingredients for proper incorporation.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together vegetable oil and granulated sugar until well blended. Add the egg and beat until the mixture becomes lighter in color. Gradually stir in buttermilk, red food coloring, and vanilla extract. Mix thoroughly to distribute the color evenly throughout the liquid mixture before adding dry ingredients.

Step 3: Form Cookie Dough

Add the flour mixture to the wet ingredients in three additions, mixing gently after each addition until just combined. Don’t overmix as this can create tough cookies. The dough should be smooth and vibrant red in color. If the dough seems too thick, add one tablespoon of buttermilk at a time until it reaches proper consistency for piping.

Shaping and Baking the Wreaths

Step 4: Create Wreath Shapes

Transfer the dough to a piping bag fitted with a large round tip, or use a zip-top bag with the corner cut off. Pipe 3-inch circles onto the prepared baking sheets, leaving the centers hollow to create wreath shapes. Space cookies at least 2 inches apart as they will spread slightly during baking. Make sure each wreath has consistent thickness for even baking.

Step 5: Bake the Cookies

Bake the cookies for 12-15 minutes, or until they spring back lightly when touched and the edges are set. The centers should still look slightly soft. Rotate the baking sheets halfway through baking for even browning. Don’t overbake as the cookies will continue cooking on the hot pans after removal from the oven.

Step 6: Cool Completely

Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks. Cool completely before filling, as warm cookies will melt the cream filling. This cooling process typically takes 30-45 minutes depending on room temperature. Proper cooling prevents the filling from becoming runny or separating when applied.

Making the Cream Filling

Step 7: Prepare Cream Base

In a large bowl, beat room temperature cream cheese and butter with an electric mixer until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture should be completely smooth without any lumps of cream cheese or butter remaining for the best final texture.

Step 8: Add Sweetener and Flavoring

Gradually add powdered sugar one cup at a time, beating well after each addition. Add vanilla extract and heavy cream, then beat on high speed for 2-3 minutes until the filling is smooth and pipeable. Taste and adjust sweetness if needed. The filling should hold its shape when piped but remain creamy and spreadable.

Assembly and Final Touches

Step 9: Fill the Whoopie Pies

Transfer the cream filling to a piping bag fitted with a medium round tip. Pipe generous amounts of filling onto the flat side of half the cookies, creating an even layer that reaches the edges. The filling should be thick enough to support the winter berries without spreading too thin when the top cookie is added.

Step 10: Add Winter Berry Topping

Gently press fresh cranberries, pomegranate seeds, and blackberries into the cream filling, distributing them evenly around the wreath shape. Use enough berries to create visual impact while leaving some cream filling visible. Press berries lightly so they adhere but don’t sink completely into the filling, maintaining the wreath’s festive appearance.

Step 11: Complete Assembly

Carefully place the remaining cookies on top of the filled ones, pressing gently to secure without squashing the berries or forcing out too much filling. The top cookies should sit level and stable. Refrigerate the assembled whoopie pies for at least 30 minutes before serving to allow the filling to set properly and flavors to meld together.