Lemon Whoopie Pies

Recipe by grandma2969
READY IN: 37mins




  • Position a rack in the middle of the oven.]preheat the oven to 350°.
  • Line 2 baking sheets with parchment paper and butter the paper.
  • To prepare the COOKIES.
  • Sift 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 smoothly blended, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  • The batter may look curdled.
  • On low speed, add half the flour mixture, mixing just to incorporate it.
  • Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  • Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  • 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.
  • With the exception of a thin line at the edges, the tops of the cookies should not brown.
  • 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.
  • To prepare 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 your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  • 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.
  • Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  • The wrapped cookies can be stored in the refrigerator for oup to 4 days.