Ingredients for Lemon Whoopie Pies
- 2 ½ cups Unbleached All Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Unsalted Butter, softened
- 1 cup Sugar
- 1 tablespoon plus 1 teaspoon Lemon Zest
- 1 large Egg
- 4 tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- ½ cup Buttermilk
- 8 ounces Cream Cheese, softened
- 2 cups Powdered Sugar
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How to Make Lemon Whoopie Pies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, zest and juice the lemon. (Make sure to zest before juicing for maximum zest!).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool completely on a wire rack.
- While the cookies are cooling, prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon zest, and lemon juice, mixing until light and fluffy.
- Once the cookies are completely cool, frost the bottom of one cookie with a generous amount of frosting and top with another cookie to create a whoopie pie.
- Enjoy your homemade lemon whoopie pies!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
268g
Fat
76g
Carbs
28g
