Introduction

These Easy Lemon Whoopie Pies are a delightful treat, combining soft, zesty lemon cookies with a tangy, creamy filling. Perfect for spring gatherings or anytime you want a fresh, citrusy dessert that’s simple to make.

The image shows several round sandwich cookies with a pale golden color and a soft, slightly cracked texture. Each cookie has two layers, with a smooth, bright white cream filling sandwiched between the top and bottom cookies. The cookies are arranged closely together on a white marbled surface, with some whole lemons and lemon halves placed around them. The lighting highlights the soft texture and the fresh, zesty feel of the setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (for cookies)
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ cups all-purpose flour
½ cup unsalted butter, softened (for filling)
2 cups powdered sugar
1 tablespoon lemon zest (for filling)
1 ½ tablespoon lemon juice (for filling)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar for 3-5 minutes until fluffy and smooth, ensuring the sugar is fully dissolved.
Step 3: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest until combined.
Step 4: On low speed, gradually add the flour, baking powder, baking soda, and salt. Mix just until all ingredients are incorporated.
Step 5: Scoop the dough into 24 evenly sized balls and place them on the prepared baking sheet, leaving about 2 inches of space between each for spreading.
Step 6: Bake for 12 minutes, or until the bottoms of the cookies turn a golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 7: While cookies cool, prepare the filling by beating together the softened butter, powdered sugar, lemon zest, and lemon juice in a small bowl until smooth and creamy.
Step 8: Spread or pipe a generous amount of frosting onto half of the cooled cookies. Top each with another cookie to form a sandwich.
Step 9: Serve your lemon whoopie pies fresh and enjoy their bright, refreshing flavor!

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the cookie dough or filling.
If you prefer a lighter filling, fold in some whipped cream or cream cheese for a tangy twist.
Use a cookie scoop for even-sized cookies and consistent baking results.
To make gluten-free whoopie pies, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving for the best texture. These pies do not freeze well due to the creamy filling.

How to Serve

A close-up image of a sandwich cookie being held by a woman's hand, showing two light golden brown cookies with a soft, slightly cracked texture on the top and bottom layers, and a thick, smooth white cream filling sandwiched evenly in the middle. In the background, there are blurred whole cookies and yellow lemon halves resting on a white marbled surface. The scene is bright and soft, highlighting the cookie's delicate crumb and creamy filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, fresher flavor that enhances the lemony taste of the whoopie pies.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before scooping and spacing the cookies about 2 inches apart on the baking sheet. Avoid overmixing the dough once you add the flour to prevent excess spreading.

Easy Lemon Whoopie Pies Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

These Easy Lemon Whoopie Pies are delightful sandwich cookies with a soft, lemon-infused cake-like cookie and a tangy lemon buttercream filling. Perfectly balanced with zesty lemon flavor and sweet creaminess, they make a refreshing dessert for any occasion.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 whoopie pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ cups all-purpose flour

For the Filling:

½ cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon lemon zest
1 ½ tablespoon lemon juice

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for 3-5 minutes until the mixture is light, fluffy, and the sugar has fully dissolved.
Add Eggs and Flavorings: Beat in the eggs one at a time until incorporated. Then add the vanilla extract, lemon juice, and lemon zest, mixing until fully combined and smooth.
Add Dry Ingredients: With the mixer on low speed, gradually add the all-purpose flour, baking powder, baking soda, and salt. Mix just until everything is incorporated to avoid overmixing.
Form Cookies: Scoop out cookie dough into 24 evenly sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake Cookies: Bake at 350°F for 12 minutes, or until the bottoms of the cookies turn a light golden brown.
Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Filling: While the cookies cool, make the lemon filling by beating together the softened butter, powdered sugar, lemon zest, and lemon juice using a hand mixer in a small bowl until creamy and smooth.
Assemble Whoopie Pies: Pipe or spread a generous amount of the lemon frosting onto half of the cooled cookies. Top each frosted cookie with a second cookie to form sandwich cookies.
Serve and Enjoy: Serve these delicious lemon whoopie pies fresh or store them in an airtight container for later enjoyment.

Notes

For best flavor, use fresh lemon zest and juice.
Make sure butter is softened, not melted, for proper creaming and texture.
You can double the filling if you prefer extra frosting.
Store whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Allow cookies to cool completely before frosting to prevent melting.

Keywords: lemon whoopie pies, lemon cookies, sandwich cookies, lemon frosting, easy dessert