Red Velvet Rose Whoopie Pies

READY IN: 20mins


  • 1
    tablespoon unsweetened cocoa powder
  • 14
    teaspoon salt
  • 1
    cup butter, softened to room temperature
  • 23
    cup sugar
  • 1
    large egg
  • 1
    teaspoon rose water
  • 2 -4
    tablespoons buttermilk
  • 12
    teaspoon red gel food coloring (plus more if needed)
  • 1
    cup buttercream frosting


  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
  • Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
  • Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
  • Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
  • Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.