Lemon Whoopie Pies

15 Mar

When my lovely coworker said she’d like whoopie pies or something lemony for her Birthday dessert, I knew I had to take the best of both worlds and make some yummy lemon whoopie pies for her special day. (Hi Lori! 🙂 ) These turned out great – the cookies were soft and delicious and the lemony cream filling was the perfect thing to bind them. I made the cookies smaller than the original recipe since I needed to feed a group, but you can definitely make them jumbo sized. Regardless, any lemon lover in your life will love these. They’re a perfect treat for the Spring!

Lemon Whoopie Pies

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, softened
1 cup sugar
1 tsp finely grated lemon zest
1 large egg
1 Tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup buttermilk

For the filling:
6 Tbsp unsalted butter, softened
6 oz cream cheese, at room temperature
1 tsp vanilla extract
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
2 3/4 cups powdered sugar

Yield: 18-20 medium whoopie pies

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with a silpat or parchment paper.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smooth, about 3 minutes. Stop the mixer to scrape the sides of the bowl as needed during the mixing. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. The batter may look curdled, but it’s fine! On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth again.

Drop a small spoonful of dough (or about 3 Tbsp each for a giant cookie) onto the prepared baking sheets, spacing them about 3 inches apart. Bake the cookies one sheet at a time until they’re firm, about 6 minutes. (about 12 minutes for jumbo cookies) The tops of the cookies should not brown. Cool the cookies on the baking sheets for 10 minutes, then use a spatula to transfer them to a wire rack to cool completely.

To make the filling:
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest, and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.

Turn half of the cookies bottom side up. Leaving a little space around the edge, spread each with a dollop of filling. Gently press the flat bottoms of the remaining cookies onto the fillings.

Place the whoopie pies in the refrigerator until ready to serve. They can be stored in the refrigerator for up to 4 days. Enjoy!

Source: Joy the Baker


One Response to “Lemon Whoopie Pies”

  1. The Sundress Chef March 17, 2012 at 3:40 pm #

    A nice twist on a classic – looks wonderful!

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