Lemon Blueberry Whoopie Pies
2016-04-10 15:16:55
Yields 6
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Cookies
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 baking soda
- 5 tablespoons butter, softened
- 2/3 cups sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup milk
- 1 cup blueberries
Filling
- 4 ounces cream cheese
- 3 tablespoons butter, softened
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups confectioners sugar
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 375 degrees. Make the cookies: Whisk the flour, baking powder, salt, and baking soda in a medium bowl. Beat the butter, sugar, and vanilla in a large bowl with a mixer until light and fluffy, about 5 minutes. Add the egg and milk. Reduce speed to low and add in flour mixture in small batches until combined. Fold in the blueberries with a spatula.
- Line 2 baking sheet with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart (should make 12). Smooth tops with a damp finger and chill for 30 minutes. Bake the cookies until lightly brown, 10-12 minutes. While the cookies are baking, make the filling: Beat the cream cheese, butter, lemon zest, lemon juice, vanilla, and a pinch of salt together with a mixer until smooth. Beat in the confectioner sugar and marshmallow fluff until combined. When the cookies are completely cooled, assemble the whoopie pies. Spread 2 tablespoons filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate overnight.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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