Pink Velvet Whoopie Pies (Cookie of the Month Club)
February’s Cookie of the Month is here and it is Pink Velvet Whoopie Pies! Picture soft pink heart shaped sandwich cookies with a smooth velvety frosting tucked in the middle. So fluffy. So pretty. So fun to share!
This recipe makes 24 cookies with 30 minutes of prep and a quick bake at 350 degrees. The pink color stays sweet and light, never too intense, which makes these perfect for Valentine season and Galentine parties. This version is adapted from the original Pink Velvet Whoopie Pies recipe with all the key details kept just right.
Whip up a batch of these soft pink hearts and watch your besties swoon. Just be ready to share the recipe, because they will absolutely ask!
What is pink velvet anyway? Think of red velvet’s cuter little sister! Where red velvet leans on chocolate and vanilla flavoring, pink velvet swaps in cake batter flavoring for a sweet bakery style taste. The result is rich, moist and fluffy with a soft pink color that is less intense and totally Valentine coded.
These Pink Velvet Whoopie Pies take that flavor and turn it into the ultimate sandwich cookie. Soft pink hearts on the outside, velvety frosting on the inside. Every bite is fluffy and creamy at the same time. Can you even handle how cute that is?
Part of the fun of Cookie of the Month Club is the pairing! The movie pick for February is Hitch. You know the one. A dating coach who suddenly falls in love himself, plus seriously good dance inspiration. It is playful, romantic and perfect for a girls night in.
And the activity? A Galentine’s Party, of course! Gather your favorite people and celebrate your way. Go cozy in matching pajamas or get all dressed up. There are no rules here, just fun.
Paint nails in pinks and reds while the cookies bake
Arrange fresh flowers for the table, even grocery store blooms look fancy
Catch up properly before the movie starts, phones down, cookies up
And the essential treat for all of it? These Pink Velvet Whoopie Pies, eaten daintily while you laugh way too loud. Perfection!
Why does this combo work so well? February can feel long and gray, and pink just fixes everything. The cookies look like little love notes, the movie keeps things light and funny, and the party gives you a reason to actually get together. No fancy skills needed, just a sweet tooth and your besties.
Sweet, soft and pink! These heart shaped whoopie pies are made for sharing with people you love.
Ingredients in Pink Velvet Whoopie Pies
Let us talk ingredients! Everything here is simple and easy to find, and each one has a job to do.
The cookies bake up soft and fluffy, and the frosting whips up thick enough to hold those pretty hearts together. Here is what you need and why it matters.
Cookies
1/2 cup salted butter, partially melted: Adds rich flavor and soft texture. If you only have unsalted butter, use it and add an extra pinch of salt to the dough.
1 cup granulated sugar: Sweetens the cookies and helps keep them tender.
2 eggs: Bind the batter and add richness for a fluffy crumb.
3 tsp cake batter flavoring: The star! This gives that sweet bakery taste that makes pink velvet special. The source notes call it a super strength high quality flavoring that truly makes the cookies.
Pink food coloring: Add until you love the color. Remember the color will look lighter once the dry ingredients go in, so go a touch brighter than your goal.
2 1/2 cups all purpose flour: The structure for soft thick cookies.
1 tbsp corn starch: Helps the cookies stay soft for days. Such a good trick!
1 tsp baking soda: Helps the cookies fluff up nice and soft in the oven.
1/2 tsp salt: Balances the sweetness.
1 cup buttermilk: Sounds strange in cookies, right? But it is key to a fluffy rise. Do not skip it!
Frosting
Now the frosting! Thick, velvety and perfect for piping.
1/2 cup salted butter, softened: Gives the frosting rich flavor and a smooth base.
3 cups powdered sugar: Sweetens and thickens to pipeable perfection.
1/4 to 1/3 cup heavy whipping cream: This is needed to get a thick frosting that will hold the whoopie pies together. Add a little at a time until it comes together.
1 1/2 tsp clear vanilla extract: Complements the cake batter cookie so well. The source notes say other flavorings can be tried if you feel playful!
How to Make Pink Velvet Whoopie Pies
Ready to bake? The steps are simple and fun, especially the heart piping part. No fancy decorating skills needed, just a piping bag and a little patience. Let us do this!
Detail
What to do
Oven temp
350 degrees
Pan prep
Line with parchment paper
Bake time
10 to 12 minutes
Doneness test
Firm when tapped in the center
Preheat and prep: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Easy start! A prepared pan means no sticking and no stress later.
Mix the wet base: In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter, sugar, eggs and cake batter flavoring. Mix until fluffy and combined. It should look light and creamy and smell amazing already!
Go pink: Add pink food coloring until you reach your desired color. Pro tip from the source: the color will get lighter when you add the dry ingredients, so be a little bold here! A touch brighter now means perfect pink later.
Add dry plus buttermilk: 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. Thick is good! That is what keeps the hearts from spreading too much in the oven.
Bag it up: Once fully combined, transfer the batter into a piping bag. Take your time here so the batter is smooth and ready to pipe. No lumps allowed!
Pipe hearts: 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 the remaining batter. How cute is this part? So cute!
Remember the pink will lighten as you mix! Start a shade brighter than your dream color.
Bake: Bake at 350 degrees for 10 to 12 minutes. They will spread slightly, puff up, and will feel firm when tapped on the center when they are ready to come out. Do not overbake! Soft is the goal here.
Cool completely: Allow the hearts to cool completely on the pan. This part takes patience, but warm cookies plus frosting equals a melty mess. Let them set and stay pretty!
Start the frosting: 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. Slow and steady wins here! It will look crumbly at first and then turn silky.
Whip it good: 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. Thick and fluffy! That is what holds everything together.
Assemble the pies: Pipe the frosting in a heart shape into the center of the flat side of one heart cookie and then top with a matching heart to make the whoopie pie. Repeat until all whoopie pies are assembled. So satisfying to see them come together!
Enjoy and store: Enjoy! Store in an airtight container, in the fridge, for up to 4 days. If they last that long, that is! These tend to disappear fast at parties.
How do I store Whoopie Pies?
Got leftovers? Lucky you! Store the whoopie pies in an airtight container in the fridge for up to 4 days. The frosting stays velvety and the cookies stay soft and fluffy. Such an easy make ahead treat for parties!
What is Cookie of the Month Club?
New here? Cookie of the Month Club is a new 2025 feature and it is such a good idea! Each month brings a brand new cookie recipe, likely themed for the season and guaranteed delicious.
But it is more than just cookies! Each month also includes a movie to watch while you eat the cookie and a related activity to make it a whole moment. The hope is simple. Gather your favorite people and make it a monthly girls night, just like a book club or cookbook club, but with cookies. Yes please!
Share pictures or just enjoy the night in. Either way, it is a sweet reason to get together every single month.
Like this recipe? Try:
If these pink hearts made you happy, keep the cookie party going! Related recipes to try include New York Cheesecake Cookies from the Cookie of the Month Club, Pink Velvet Cookies and Red Velvet Cheesecake.
What is pink velvet flavor, and how is it different from red velvet?
Pink velvet is red velvet's paler, vanilla-forward cousin. Classic red velvet uses a small amount of cocoa powder for a light chocolate note and a large amount of red dye for its dramatic color. Pink velvet leaves the cocoa out and needs only a little pink coloring, which lets the vanilla and cake batter flavoring take center stage for a soft pink color and a sweet vanilla taste.
Can I use vanilla extract instead of cake batter flavoring?
Yes, plain vanilla extract makes a fine stand-in, though the cake-batter character will be subtler. Cake batter flavoring is a concentrated extract that blends warm vanilla, buttery, and sweet notes, and it is typically stronger than plain vanilla extract. It truly defines this recipe's flavor, so it is worth tracking down if you can.
How do I keep my whoopie pies from going flat?
Stop mixing as soon as the flour, corn starch, baking soda, and salt disappear, then fold in the buttermilk just until you have a thick batter. Overmixing develops gluten and flattens the cakes, and old baking soda weakens the rise, so check that yours is fresh before you start. The hearts are done when they feel firm when lightly tapped in the center after 10 to 12 minutes at 350°F.
How should I store pink velvet whoopie pies, and can I make them ahead?
Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days, and let them sit at room temperature for a few minutes before serving. For make-ahead prep, bake the unfilled heart cakes a day or two in advance, or freeze them well wrapped for up to two to three months. Assemble with the vanilla buttercream the day you plan to serve them for the freshest texture.
Pink Velvet Whoopie Pies (Cookie of the Month Club) February’s Cookie of the Month is here and it is Pink Velvet Whoopie Pies! Picture soft pink heart shaped sandwich cookies with a smooth velvety frosting tucked in the middle.
Total Time:42 minutes
Yield:24 cookies 1x
Ingredients
Scale
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
Instructions 1-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside. 2-In the bowl of a stand mixer: 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. 3-Add the pink food coloring until you: Add the pink food coloring until you reach your desired color. Please note the color will get lighter when you add the dry ingredients. 4-Next, add the flour, corn starch, baking: 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. 5-Once fully combined, transfer the batter into: Once fully combined, transfer the batter into a piping bag. 6-Pipe hearts onto the prepared baking sheet: 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. 7-Bake at 350°F for 10-12 minutes: 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. 8-Allow the hearts to cool completely on: Allow the hearts to cool completely on the pan. 9-Once cooled, make the frosting by first: 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. 10-Once all of the powdered sugar is: 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. 11-Pipe the frosting in a heart shape: 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. 12-Enjoy: Enjoy! Store in an air-tight container, in the fridge, for up to 4 days.
Last Step:
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