Red Velvet Whoopie Pies

Cakey red velvet cookies with your choice of buttercream or cream cheese filling. Check out the step-by-step photos above the recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 7

Total Time 22

Servings sandwich cookies

Calories 222kcal

Preheat oven to 375 F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
In medium bowl whisk flour, cocoa powder, baking soda, and salt together; set aside.
2 cups all-purpose flour¹, 3 tablespoons unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
In large mixing bowl beat butter on medium for 30 seconds.
½ cup butter
Add in the sugars, and beat until well-combined.
¾ cup granulated sugar, ¼ cup brown sugar
Beat in egg and vanilla.
1 large egg, 1 teaspoon vanilla
Alternate adding flour mixture and buttermilk, mixing after each addition just until combined. Stir in food coloring.
½ cup buttermilk³, 1 ounce bottle red food coloring⁴
Scoop out 1.5 tablespoons batter, spacing cookies about 2 inches apart on prepared baking sheets.
Bake 7-12 minutes, or until cookies are set.
Let cool 5 minutes on baking sheet.
Remove to wire rack to finish cooling.
Top cooled cookie with vanilla buttercream or cream cheese frosting, and then place another cookie on top.
Whipped Buttercream Frosting, Cream Cheese Frosting
Cover and refrigerate any leftovers.

Be sure to measure the flour properly by either weighing the flour or by aerating the flour, spooning it into your measuring cup, and then leveling.
The butter is at cool room temperature if you can dent it when you press on it, but the butter holds its shape otherwise. You don't want to use warm butter in this recipe.
Regular or low-fat ok.
Or 2 tablespoons red food color.
Nutrition values are estimates. Nutrition information for 1 serving is for 2 cookies without frosting.