Lemon Whoopie Pies

Lemon Whoopie Pies

Blogger Deborah Harroun of Taste and Tell turns a cookie mix into easy, lemony whoopie pies.

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

14

whoopie

Cookies
1
pouch (17.5 oz) Betty Crocker® sugar cookie mix
2
tablespoons Gold Medal® all-purpose flour
1/3
cup sour cream
1/4
cup butter, softened
1
teaspoon lemon extract
1
egg
Grated peel of 1 lemon
Filling
1
cup Betty Crocker® Rich & Creamy lemon or creamy white frosting (from 1-lb container)
Grated peel of 1 lemon
Yellow food color, if desired
  1. Heat oven to 350°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
  2. Shape dough into 28 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with your hand.
  3. Bake 8 to 9 minutes or until set. Remove cookies from cookie sheet to cooling rack; cool completely.
  4. In small bowl, mix filling ingredients. For each whoopie pie, spread or pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Makes 14 whoopie pies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Store cookies between sheets of waxed paper in an airtight container.
Add 1/2 teaspoon lemon extract to the filling for even more lemon flavor.

Nutrition Information:

1 Serving (1 Serving)