4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until well combined.
4. Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture.
5. Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 8-10 minutes or until the tops are set. Remove from oven and let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
7. For the filling, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
8. Once the cookies are cool, spread the filling on the flat side of one cookie and sandwich with another cookie. Repeat with the remaining cookies and filling.
Variations & Tips
For a twist on the classic red velvet, try adding a bit of espresso powder to the cookie batter to enhance the chocolate flavor, or mix in some chopped pecans for a bit of crunch. If you’re catering to different dietary needs, you can also make gluten-free whoopie pies using a suitable flour substitute, or lighten up the filling using mascarpone instead of cream cheese.
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