Lemon Whoopie Pies
Okay, so let me tell you about these Lemon Whoopie Pies—pure sunshine in every bite. I remember the first time I made them; I was in my tiny apartment kitchen, wrestling with a hand mixer that had definitely seen better days. The smell of lemon wafting through the air was like spring had come early, and I instantly fell in love. And yes, there was flour everywhere, but that’s just part of the fun, right?
Why You’ll Love This Recipe
This is my go-to when I want to impress friends without, you know, looking like I tried too hard. They’re light, citrusy, and just the right amount of sweet. My family goes nuts for these—seriously, they disappear faster than I can make them (which, by the way, is both flattering and frustrating!). There’s something so satisfying about the tart lemon flavor dancing with the creamy filling. Oh, and they look like little sunshine sandwiches.
Ingredients List
- 1 1/2 cups all-purpose flour (sometimes I swap in a little whole wheat when I’m feeling virtuous)
- 1/2 tsp baking soda
- 1/4 tsp salt (just a pinch if you’re like me and love eyeballing)
- 1/2 cup unsalted butter, softened (honestly, I’ve used margarine in a pinch)
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp lemon zest (my secret weapon—more zest = more flavor!)
- 2 tbsp freshly squeezed lemon juice (bottled works too, if you’re out of fresh)
- 1/2 cup buttermilk
- For the filling: 1/2 cup butter, 1 cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper (or just grease ’em up if parchment isn’t handy).
- In a bowl, whisk together the flour, baking soda, and salt. It’s pretty basic, but I sometimes get wild and add a dash of cinnamon—don’t judge!
- In another bowl, cream the butter and sugar until fluffy. I usually sneak a little taste here (just to make sure it’s sweet enough, of course).
- Add the egg, lemon zest, and juice. Mix until everything’s happily combined. Don’t worry if it looks slightly curdled; it all evens out.
- Alternately add the flour mixture and buttermilk, starting and ending with flour. Mix until just combined—no need to wear out your arm!
- Drop tablespoons of batter onto prepared baking sheets, leaving space for spreading. They might look a bit wonky, but that’s totally okay.
- Bake for 10-12 minutes or until edges are lightly golden. This is where I usually get impatient and hover in front of the oven.
- While they cool, whip up the filling. Beat the butter, powdered sugar, vanilla, and lemon juice until smooth. I tend to add extra lemon juice because, why not?
- Pair up the cookies and sandwich them with a generous dollop of filling. Voila!
Notes
Discovered through trial and error: don’t skimp on the lemon zest. It makes all the difference! And trust me, stick with room temperature ingredients—they come together much better.
Variations
I’ve tried adding poppy seeds to the batter once—turned out pretty nice! But when I tried using lime instead of lemon, it just wasn’t the same; too tart for my taste.
Equipment
No stand mixer? No problem! A trusty old wooden spoon and some elbow grease work wonders.
Storage Information
Store them in an airtight container for up to 3 days—though honestly, in my house, they never last more than a day!
Serving Suggestions
We usually enjoy these with a tall glass of iced tea, preferably on the porch. It’s like an instant summer picnic.
Pro Tips
I once tried rushing the cooling step and regretted it—the filling melted right off the cookies. Patience, my friend, is key!
FAQ
Q: Can I freeze the whoopie pies? A: Sure thing! Wrap them individually and they should be good for a month.
Q: Help, I don’t have buttermilk! A: No worries, just mix a cup of milk with a tablespoon of lemon juice and let it sit for 5 minutes.
Q: Do I really need fresh lemons? A: Fresh is best, but bottled lemon juice will do in a pinch!
