Lemon Whoopie Pies Recipes

LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Stir together with a whisk and set aside.
• Using a mixer fitted with a paddle attachment beat butter, sugar, and lemon zest at medium speed until smooth, about 3 minutes.
• Add eggs, lemon juice, and vanilla and mix until combined.
• Reduce speed to low and add 1/2 of flour, then the buttermilk, and then remaining flour. Mix just until combined.
• Drop heaping tablespoon full of dough onto baking sheets about 3 inches apart.
• Bake until firm on top, 10 to 12 minutes.
• Remove from oven and let cool on baking sheets for 10 minutes and then carefully remove to wire rack.
• To make filling, use a mixer with a paddle attachment beat butter, cream cheese, vanilla, lemon juice, and lemon zest until combined and smooth.
• Add powdered sugar and mix until smooth.
• Place a large dollop of filling on underside of 1/2 of the cookies and top with remaining cookies. Refrigerate until ready to serve.

LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
• In a large bowl, combine cake mix, water, oil, and eggs; beat well. Drop by tablespoonfuls onto prepared baking sheets, at least 3-inches apart.
• Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.
• In a large bowl, beat cream cheese, butter, vanilla, and lemon zest until fluffy. Beat in confectioners' sugar, 1 cup at a time until smooth.
• Turn half the cooled cakes over onto their rounded sides and spread a dollop of filling over them. Place the other half of the cakes on top of the filling, forming sandwiches. Refrigerate until ready to serve.

LEMON WHOOPIE PIES

Steps:

• 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.

BLUEBERRY-LEMON WHOOPIE PIES

Steps:

• Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
• Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
• Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
• Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
• Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.

LEMON WHOOPIE PIES

Steps:

• Preheat the oven to 400°F. Line baking sheets with parchment paper or silpat mats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes.
• Add in the egg, vanilla, buttermilk, water, lemon juice and lemon zest and mix until the ingredients are fully incorporated.
• In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
• Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 6-7 minutes in the preheated oven.
• Allow cakes to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
• While cooling, make the cream cheese frosting. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smoth.

LEMON WHOOPIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
• Shape dough into 28 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with your hand.
• Bake 8 to 9 minutes or until set. Remove cookies from cookie sheet to cooling rack; cool completely.
• In small bowl, mix filling ingredients. For each whoopie pie, spread or pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

LEMON BLUEBERRY WHOOPIE PIES

Steps:

• Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.

RASPBERRY-LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
• Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
• In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

LEMONY GINGERBREAD WHOOPIE PIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.