Red Velvet Whoopie Pies

Ingredients

Cookies:

1/2 Cup Unsalted Butter

1 Cup Brown Sugar (Light or Golden recommended)

1 Large Egg, at room temperature

2/3 Cup Buttermilk, room temperature

1 Tbsp. Vanilla Extract

1-2 Tsp. Red Food Coloring (or enough for desired shade of red)

2 Cups All Purpose Flour

3 Tbsp. Unsweetened Cocoa Powder

1 Tsp. Baking Soda

Pinch of Kosher Salt

Filling:

8 oz. (One Package) Cream Cheese, room temperature

1/2 Cup Unsalted Butter, room temperature

2-3 Cups Confectioners Sugar

1 Tsp. Vanilla Extract

Steps:

Cookies:

1. Preheat oven to 350 degrees F and adjust the rack to the center position, prepare baking sheets with silicone mats or parchment paper.

2. In a bowl, sift the dry ingredients together, (Flour, Cocoa, Baking Soda, Salt), and set aside.

3. In the bowl of a stand mixer using the paddle attachment, beat the butter on medium to medium-high speed until creamy and somewhat fluffy, 2-4 minutes.

4. Add brown sugar to the creamed butter and beat together until well combined, another 1-3 minutes, scraping down the sides as necessary.

5. Add egg to the mixture and mix on low to medium-low speed until combined, then beat in buttermilk and vanilla until combined, (it will not look right but you’re doing everything right, don’t worry.)

6. Continuing to mix at low speed, add the dry ingredients to the bowl in 2 additions until well combined, scraping down the sides when needed. (Also, after it appears fully combined, take the bowl of the mixer and stir a few times by hand with a rubber spatular to ensure everything is thoroughly mixed at the bottom as well.)

7. Add food coloring and mix on low speed until color is consistent throughout the batter.

8. Using a cookie scoop or a 1/4 cup scoop, (1/4 cup makes them larger and will add 2-4 minutes to total baking time), scoop batter and drop onto prepared cookies sheets, maintaining a good distance between each one, 1.5-2 inches.

9. One sheet at a time, back for 9-12 minutes, turning the baking tray once halfway.

10. Remove from oven and let them completely cool before assembly, (otherwise that filling will spill out the sides and be a sloppy mess, you don’t want that).

Filling:

1. In the bowl of a stand mixer, beat the butter and cream cheese together with the paddle attachment on medium-high to high speed until smooth, creamy, and combined, 2-3 minutes.

2. Add sugar 1 cup at a time and continue to beat together at medium to medium-high speed until combined and fluffy, (if you like it sweeter, add 3 cups, if not, stick to 2 for a classic cream cheese frosting flavor). Add vanilla and continue mixing until combined.

3. Chill in the fridge for about 10 minutes to firm up prior to assembly.

Assembly:

1. Match cookies together by finding ones of approximately the same shape and size. (No two are truly alike, but each one usually has a great match!)

2. For each combination, take the bottom of one half and spoon a good amount of filling onto the center, leaving about a centimeter of space unfrosted, (this is so when you sandwich the halves together, the filling does not explode out the sides.)

3. Sandwich the halves together and repeat steps 2&3 until all whoopie pies are assembled. (Can be stored at room temperature or in the fridge.)

4. Enjoy!