Side Pannel
Lemon Whoopie Pies
Lemon Whoopie Pies
- Recipe Submitted by Herb on 11/11/2014
Category: Breakfast, Holiday, Eggs, Pies
Ingredients List
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon finely grated lemon zest
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- =====Lemon Cream Cheese Filling=====
- 6 tablespoons unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 2¾ cup powdered sugar
Directions
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Stir together with a whisk and set aside.
3. Using a mixer fitted with a paddle attachment beat butter, sugar, and lemon zest at medium speed until smooth, about 3 minutes.
4. Add eggs, lemon juice, and vanilla and mix until combined.
5. Reduce speed to low and add ½ of flour, then the buttermilk, and then remaining flour. Mix just until combined.
6. Drop heaping tablespoon full of dough onto baking sheets about 3 inches apart.
7. Bake until firm on top, 10 to 12 minutes.
8. Remove from oven and let cool on baking sheets for 10 minutes and then carefully remove to wire rack.
9. To make filling, use a mixer with a paddle attachment beat butter, cream cheese, vanilla, lemon juice, and lemon zest until combined and smooth.
10. Add powdered sugar and mix until smooth.
11. Place a large dollop of filling on underside of ½ of the cookies and top with remaining cookies. Refrigerate until ready to serve.
2. Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Stir together with a whisk and set aside.
3. Using a mixer fitted with a paddle attachment beat butter, sugar, and lemon zest at medium speed until smooth, about 3 minutes.
4. Add eggs, lemon juice, and vanilla and mix until combined.
5. Reduce speed to low and add ½ of flour, then the buttermilk, and then remaining flour. Mix just until combined.
6. Drop heaping tablespoon full of dough onto baking sheets about 3 inches apart.
7. Bake until firm on top, 10 to 12 minutes.
8. Remove from oven and let cool on baking sheets for 10 minutes and then carefully remove to wire rack.
9. To make filling, use a mixer with a paddle attachment beat butter, cream cheese, vanilla, lemon juice, and lemon zest until combined and smooth.
10. Add powdered sugar and mix until smooth.
11. Place a large dollop of filling on underside of ½ of the cookies and top with remaining cookies. Refrigerate until ready to serve.
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