Blueberry-Lemon Whoopie Pies

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

For the cookies:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/4 teaspoon baking soda

5 tablespoons unsalted butter, softened

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/3 cup milk

3/4 cup blueberries

Cooking spray

For the filling:

4 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, softened

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

Pinch of salt

1 1/2 cups confectioners' sugar

Directions

  1. Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
  2. Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
  3. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
  4. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
  5. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.