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Lemon Whoopie Pies Recipe

Lemon Whoopie Pies

iamwinfred
These Lemon Whoopie Pies are a bright and citrusy spin on a classic New England treat. Two soft, pillowy lemon cookies are sandwiched together with a tangy and sweet cream cheese filling, creating a dessert that tastes like sunshine. No chilling is required, and the bright lemon flavor comes through perfectly in both the cookies and the filling.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert, Snack
Cuisine American
Servings 14 whoopie pies
Calories 340 kcal

Equipment

  • Stand mixer Or hand mixer
  • Microplane zester
  • Medium cookie scoop
  • Baking sheets 2 sheets
  • Parchment paper
  • Wire cooling rack
  • Piping bag Or large zip-top bag (optional)
  • Mixing bowls

Ingredients
  

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from about 2 lemons
  • 3 tablespoons fresh lemon juice
  • 3/4 cup buttermilk
  • Yellow gel food coloring optional

For the Lemon Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer, beat softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides.
  • Add the egg, vanilla, lemon zest, and lemon juice. Mix until smooth and pale yellow. Add gel food coloring if desired.
  • Alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
  • Using a medium cookie scoop, drop batter onto prepared baking sheets, spacing 2 inches apart.
  • Bake for 10-12 minutes, until tops spring back lightly and edges are just golden. Do not overbake.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • In a clean bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, lemon zest, lemon juice, and salt. Beat until light and fluffy.
  • Match cookies in pairs. Pipe or spread 2 tablespoons of filling onto the flat side of one cookie, top with the second cookie, and gently press together.

Notes

  • Use fresh lemons for the brightest flavor; bottled juice will work in a pinch but won't taste as vibrant.
  • Zest your lemons before juicing them—it is much easier that way.
  • Make sure the butter and cream cheese are fully softened to avoid lumps in the filling.
  • If the filling feels too soft to pipe, chill it in the refrigerator for 10 minutes.
  • Match the cookies by size before filling so your sandwiches look uniform and professional.
  • These cookies can be baked up to 2 days in advance and stored at room temperature in an airtight container. Wait to fill them until you are ready to serve.
  • Assembled whoopie pies should be stored in an airtight container in the refrigerator for up to 5 days.
  • To freeze, place assembled whoopie pies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1whoopie pieCalories: 340kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 55mgSodium: 210mgSugar: 34g
Keyword citrus dessert, cream cheese filling, lemon sandwich cookies, lemon whoopie pies
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