30-Minute Creamy Lemon Whoopie Pies
Soft, fluffy lemon cookies are paired with a tangy, creamy filling to create these irresistible lemon whoopie pies. Perfectly sweet with a burst of citrus, they’re easy to make and ideal for sharing.
Equipment
- 2 large mixing bowls
- Electric mixer (1)
- Measuring cups and spoons (set)
- Baking sheet (1–2)
- Parchment paper or silicone baking mat (1)
- Wire cooling rack (1)
- Piping bag or spatula (1)
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon fresh 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 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare the Baking Sheet: Begin by preheating your oven to 350°F (175°C) so it’s ready when your dough is mixed. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and to give your cookies an even golden finish. Preparing the baking surface ahead of time saves stress and ensures smooth baking.
- Cream Butter and Sugar Until Fluffy: In a large mixing bowl, add the softened butter and granulated sugar. Using an electric hand mixer or stand mixer set to medium speed, beat the two together for 3 to 5 minutes until the mixture becomes light, fluffy, and pale in color. This step incorporates air, which helps create soft, tender cookies. The sugar should be fully dissolved into the butter before moving forward.
- Incorporate Eggs and Flavor Enhancers: Crack in the eggs, one at a time, beating well after each addition so the mixture stays smooth and cohesive. Next, add the vanilla extract, fresh lemon juice, and lemon zest, then mix again until fully blended. At this point, your dough will already smell bright and citrusy, hinting at the delicious flavor to come.
- Combine Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly so your cookies rise properly in the oven. Mixing dry ingredients separately prevents clumping and avoids overworking the dough later.
- Blend Wet and Dry Ingredients Together: Reduce the mixer speed to low and gradually add the dry mixture into the wet mixture in small portions. Mix only until the flour is just incorporated. Overmixing can toughen the cookies, so stop as soon as you see no visible flour streaks. The dough should be soft, slightly sticky, but easy to scoop.
- Shape Dough into Even Portions: Using a small cookie scoop or spoon, portion out the dough into 24 equal-sized balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading during baking. For more uniform pies, try to keep each scoop the same size—this makes sandwiching them later much easier.
- Bake Cookies to Golden Perfection: Slide the baking sheet into the preheated oven and bake for about 12 minutes, or until the bottoms of the cookies are lightly golden. The tops should look set but still soft. Avoid overbaking, as you want the cookies to remain fluffy and tender rather than dry.
- Cool Cookies Properly: Once baked, let the cookies rest on the baking sheet for 3 to 5 minutes to firm up slightly before transferring them to a wire cooling rack. Allow them to cool completely—this step is crucial, as warm cookies can cause the filling to melt and slide out when assembled.
- Prepare the Lemon Cream Filling: While the cookies are cooling, make the filling. In a medium mixing bowl, beat together the softened butter, powdered sugar, lemon zest, and fresh lemon juice using a hand mixer. Start on low speed to avoid a sugar cloud, then increase to medium-high until the frosting is smooth, creamy, and thick enough to hold its shape. If it seems too stiff, add a drop of lemon juice; if too thin, add a spoonful of powdered sugar.
- Assemble the Whoopie Pies: Match up cookies in pairs of similar size and shape. Using a piping bag fitted with a round tip (or simply a spatula or butter knife), spread a generous layer of lemon filling onto the flat side of one cookie. Gently press another cookie on top to create a neat sandwich. Be careful not to squeeze too hard, or the filling may spill out.
- Serve, Store, and Enjoy: Your lemon whoopie pies are now ready to serve! For the best texture, enjoy them the same day, but they can also be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. If chilled, allow them to sit at room temperature for 10–15 minutes before serving for the softest bite.
Notes
- Fresh lemon juice gives a brighter, stronger citrus flavor than bottled juice.
- A cookie scoop helps create uniform-sized cookies, making assembly easier.
- Be careful not to overbake—soft centers make the whoopie pies tender.
- The filling consistency can be adjusted: add more powdered sugar for firmness or a splash of lemon juice for extra softness.
- These pies taste even better after a few hours, as the cookies absorb some moisture from the filling and become perfectly cake-like.
