Lemon Whoopie Pies
Prep time
Cook time
Total time
Serves: 18
  • Lemon Whoopie Pies:
  • ½ cup All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup warm water
  • juice and zest of 2 meyer lemons
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cream Cheese Frosting:
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar,
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  1. Preheat the oven to 400°F. Line baking sheets with parchment paper or silpat mats and set aside.
  2. 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.
  3. Add in the egg, vanilla, buttermilk, water, lemon juice and lemon zest and mix until the ingredients are fully incorporated.
  4. 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.
  5. 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.
  6. Allow cakes to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
  7. 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.
Recipe by What Molly Made at http://whatmollymade.com/lemon-whoopie-pies/