These Lemon Poppy Seed Whoopie Pies are a soft and chewy cookie with a sweet and tangy citrus filling! Your taste buds are going to sing!
Tips and Tricks
- These cookies don’t spread very much. So when putting them on your parchment paper lined baking sheet, keep in mind the size you make will be the size of the cookie. I used a 2 Tbsp cookie scoop and it formed perfect domed cookies!
- Don’t overbake these cookies. You want to bake them just until the bottom edges begin to brown. For my oven it was 10 minutes, so keep an eye on them!
- To make the filling, beat your softened butter for about 2-3 minutes with an electric mixer until it turns pale in color. This will create a creamy filling! Add your sugar, lemon zest and enough lemon juice for the perfect texture (between 2-4 Tbsp). If you prefer a less lemony filling, use heavy cream or milk in place of the lemon juice.
- To add a little flair to your whoopie pies, drizzle some melted white chocolate over the tops. I spoon my chocolate into a resealable plastic sandwich bag and snip off the corner. Makes for an easy drizzle technique. Add some yellow sanding sugar sprinkles for that pop of yellow color!
This recipe makes about 25 Whoopie Pies (or 50 individual cookies) which is perfect for sharing the extra cookies for mom and anyone else you feel could use a little extra appreciation. Baking is such a great way to show how much you care!