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Lemon Whoopie Pies

Lemon Whoopie Pies
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 14
We added the zesty flavors of lemons to Betty Crocker sugar cookies and frosting for our sweet and tart Lemon Whoopie Pies.
By Deborah Harroun
Updated May 30, 2012
Make With
Make With
Gold Medal Flour



  • 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


  • 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.

  • 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.

No nutrition information available for this recipe
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