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Lemon Whoopie Pies

Tender lemon cookies sandwich a creamy lemon-cream cheese filling for a bright, classic treat.
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Servings: 14 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 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
  • 1/2 cup buttermilk
  • 6 tablespoons unsalted butter room temperature (for filling)
  • 6 ounces cream cheese room temperature
  • 1 teaspoon vanilla extract (for filling)
  • 1 teaspoon finely grated lemon zest (for filling)
  • 2 tablespoons lemon juice (for filling)
  • 2 3/4 cups powdered sugar (for filling)

Instructions

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl or the bowl of a mixer fitted with the paddle attachment, beat 6 tablespoons butter, the cup of sugar, and 1 teaspoon lemon zest on medium speed until smooth, about 3 minutes.
  • Add the egg, 1 tablespoon lemon juice, and 1 teaspoon vanilla and mix until combined.
  • Reduce mixer speed to low and add half of the flour mixture, then the 1/2 cup buttermilk, then the remaining flour; mix just until combined.
  • Drop heaping tablespoons of batter onto the prepared sheets about 3 inches apart to form rounds.
  • Bake for 10 to 12 minutes, until the tops are set and cookies feel firm; remove from oven and cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.
  • To make the filling, beat 6 tablespoons butter and 6 ounces cream cheese in a mixer with the paddle attachment until smooth, then add 1 teaspoon vanilla, 1 teaspoon lemon zest, and 2 tablespoons lemon juice and mix to combine.
  • Add the 2 3/4 cups powdered sugar and beat until the filling is smooth and spreadable.
  • Assemble whoopie pies by placing a large dollop of filling on the underside of half the cookies, top with the remaining cookies, and chill briefly to set before serving.

Equipment

  • Mixing bowls
  • Whisk
  • stand mixer or hand mixer with paddle attachment
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Wire Rack
  • Spatula

Notes

  • Bring butter and cream cheese to room temperature for a smooth filling.
  • Space cookies about 3 inches apart so they don't spread into each other.
  • Use fresh lemon zest for best flavor.
  • Cool cookies completely before filling to prevent melting.