Lemon Whoopie Pies

July 31, 2009

Well, today has been such a memorable day. My good friend had a baby girl this morning and I celebrated by making lemon whoopie pies and zucchini muffins. We’re starting today with the lemon pie recipe. I have honestly never tried a traditional whoopie pie. I am so tempted every time I turn the corner in the bakery and see one wrapped in its box waiting for me to eat, but I have never worked up the courage. It’s a monster of a cookie. I made my version a little smaller. Well 1/3 of the normal size. You can do whatever you like because I am sure you are going to not have a problem with eating these delicious morsels of goodness.

DSC_1371Lemon Whoopie Pies- Adapted from Joy the Baker

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 Tablespoons (3/4 stick) usalted butter, at room temperature

1 cup sugar

2 Tablespoons finely grated lemon zest

1 large egg

1 Tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk (although whole milk with work just fine)

Lemon Cream Cheese Filling

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 teaspoons finely grated lemon zest

2 Tablespoons lemon juice

2 3/4 cup powdered sugar

Position a rack in the middle of the oven.  Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and butter the 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.  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 heaping tablespoons (about 3 level Tablespoons each for a giant cookie or for a smaller cookie drop a teaspoonful size) of dough onto the prepared baking sheets, spacing them about 3 inches apart.  Bake the cookies one sheet at a time until toothpick inserted in the center comes out clean and the tops feel firm, about 12 minutes.  With the exception of a time 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 them to a wire rack to cool completely. Enjoy the goodness!


One Response to “Lemon Whoopie Pies”

  1. kaitlyn Says:


    I just want to say that if I had the time, I would be home as much as possible trying out all of your amazing recipes! I love love love cooking and baking and every time you post something on facebook or here on your blog, I think to myself “I want to be like Anna when I grow up”. Seriously.

    Thanks for sharing your incredible talent!


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