Red Velvet Whoopie Pies
by JosephineSoft red velvet cake-cookie sandwiches filled with a tangy cream cheese buttercream frosting. An easy whoopie pie recipe with a classic Southern flavor.
In a stand mixer, cream together the butter and sugar on high speed until light and fluffy (about 4-5 minutes).
Add the eggs, vanilla extract, buttermilk, sour cream, and red gel food coloring. Mix on medium speed until smooth.
Add the flour, cocoa powder, salt, and baking powder to the wet ingredients. Mix until well combined and smooth.
Transfer the batter to a piping bag fitted with a rosette tip. Pipe 17 large cookies onto a parchment-lined baking sheet. (They may spread, so leave space between each.)
Bake at 350°F (175°C) for 15–17 minutes or until the cookies are set and slightly springy.
Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely for another 30 minutes.
Once cooled, sandwich the cookies with a simple whipped vanilla buttercream.