Total Time
Prep 25 mins
Cook 12 mins

These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

Ingredients Nutrition


  1. Position a rack in the middle of the oven.]preheat the oven to 350°.
  2. Line 2 baking sheets with parchment paper and butter the paper.
  3. To prepare the COOKIES.
  4. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
  5. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
  6. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  7. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  8. The batter may look curdled.
  9. On low speed, add half the flour mixture, mixing just to incorporate it.
  10. Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  11. Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  12. Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
  13. With the exception of a thin line at the edges, the tops of the cookies should not brown.
  14. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  15. To prepare the FILLING.
  16. 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.
  17. Add the powdered sugar and mix until smooth.
  18. If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  19. Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
  20. Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  21. The wrapped cookies can be stored in the refrigerator for oup to 4 days.
Most Helpful

I too wish I had read the reviews. The batter doesn't taste like lemon at all. I used a scoop and the batter spread all over the pan. I am very disappointed. Perhaps Grandma2969 needs to re evaluate her recipe. I will cut them into cookies and frost them

seasidecottage October 12, 2013

I wish I had read the review before I attempted these. Mine were also big and flat. I added another 3/4 c flour and they were still flat. I must agree with the last reviewer that the cookie/pancake had a great lemon flavor.

RITLOU2 March 24, 2012

These tasted fabulous but they spread all over the pan and were huge. They got so big and so flat that I couldn't make them into the whoopie pies. I just frosted the cookies instead.They taste wonderful, lemony and delicious, but there was no way they would be whoopie pies. Maybe I did something wrong. They didn't last long in any case. Yummy.

*Z* January 14, 2006