Red Velvet Whoopie Pies

Preheat oven to 350° F. Prepare baking pans with parchment paper or silicone baking mats.
In a bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a large mixing bowl, add butter, granulated sugar, and brown sugar. Cream on medium speed using an electric hand mixer.
Add in egg, vanilla extract, and red gel food coloring and continue to mix until smooth.
Add half of the flour mixture. Mix on low speed until combined. Pour in buttermilk and continue to mix on low until combined and smooth.
Add the remaining flour mixture and mix until the dry ingredients are fully incorporated. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
Use a large cookie scoop (3 tbsp) to portion the batter onto the prepared baking pans. Allow space between the cookies for spreading.
Bake for approximately 12-13 minutes until the cookies are puffed up and set.
Remove the pan from the oven and allow the cookies to cool on the pan for 1-2 minutes. Transfer the cookies to a wire baking rack to cool completely.

In a mixing bowl or bowl of a stand mixer, whip butter and cream cheese for 2-3 minutes until smooth and creamy.
Add in half of the powdered sugar and mix on low until combined. Add remaining half of powdered sugar and continue to mix on low speed until combined.
Add in vanilla extract and salt and continue to mix.
Turn the mixer speed up to medium speed and whip for 2-3 minutes until light and fluffy. Scrape the sides and bottom of the bowl occasionally.

Spread or pipe the cream cheese frosting using a Wilton 1M piping tip on the bottom of one of the cookies. Add another cookie on top of the cream cheese frosting to create a sandwich.

Red velvet whoopie pies can be stored in an airtight container in the refrigerator for up to 4 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.