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lemon whoopie pies


these two cookies that are like muffin tops are filled with lemon cream cheese frosting. be sure to grate the zest before juicing the lemon


# # # # # # #


  1. Position a rack in the middle of the oven
  2. Preheat the oven to 350
  3. Line 2 baking sheets with parchment paper and butter the paper
  4. To prepare the cookies
  5. Sift the flour
  6. Baking powder
  7. Baking soda and salt into a medium bowl and set aside
  8. In a large bowl
  9. Using an electric mixer on medium speed
  10. Beat the butter
  11. Sugar
  12. And lemon zest until smoothly blended
  13. About 1 minute
  14. Stop the mixer and scrape down the sides of the bowl as needed during mixing
  15. Add the egg
  16. Lemon juice and vanilla
  17. Mixing until blended
  18. About 1 minute
  19. The batter may look curdled
  20. On low speed
  21. Add half the flour mixture
  22. Mixing just to incorporate it
  23. Mix in the buttermilk
  24. Then the remaining flour just until it is incorporated and the batter looks smooth again
  25. Drop by heaping tablspoons on the prepared baking sheet
  26. Spacing them about 3" apart
  27. Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm
  28. About 12 minutes
  29. With the exception of a thin line at the edges
  30. The tops of the cookies should not brown
  31. Cool the cookies on the baking sheets for 10 minutes
  32. Then use a wide metal spatula to transfer the cookies to a wire rack to cool completely
  33. To prepare the filling
  34. In a large bowl
  35. Using an electric mixer on low speed
  36. Beat the butter
  37. Cream cheese
  38. Vanilla
  39. Lemon zest and lemon juice until thoroughly blended and smooth
  40. About 1 minute
  41. Add the powdered sugar and mix until smooth
  42. If your filling is too soft to hold its shape
  43. Refrigerate until it is firmer
  44. About 30 minutes
  45. Turn half of the cookies bottom side up leaving 1 / 4" plain edge
  46. Use a thin metal spatula to spread each with almost 1 / 4 cup of filling
  47. Gently press the bottoms of the remaining cookies onto the filling
  48. Wrap each cookie in plastic wrap and refrigerate for at least 1 hour
  49. The wrapped cookies can be stored in the refrigerator for oup to 4 days

Step 24

Total Time in Minute 37

Ingredients Count 13

cooking lemon whoopie pies

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Unbleached all-purpose flour

Baking powder

Baking soda


Unsalted butter


Lemon zest


Fresh lemon juice

Vanilla extract


Cream cheese

Powdered sugar

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