The original Whoopie Pie is actually chocolate cake cookie filled with a fluffy white icing, so this is quite the twist, but delicious no less.
- In a medium bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, beat butter, sugar and lemon zest until smooth. Add egg, lemon juice and vanilla, mixing until blended. The batter may look slightly curdled, but don’t worry about it. On low speed, add half of the flour mixture until incorporated. Mix in buttermilk and then add the rest of the flour mixture mixing until smooth again.
- Using an ice cream scoop, drop batter onto a parchment lined baking sheets, making sure the cookies are about 3 inches apart from each other. They expand a good amount so you don’t want them to run into each other- I went with 6 cookies on each sheet just to play it safe. Bake the cookies one sheet at a time for about 10-12 minutes, or until the top feels firm and edges are just barely brown. Cool the cookies for a good 10 minutes before transferring them to a cooling rack.
- Cream crisco, vanilla extract and lemon zest. Beat in powdered sugar. Mix in lemon juice- add water if consistency is too thick still. If making the Cherry-Lemon Buttercream, mix in cherry jam.
- To fill the cookies, turn half upside down. Use a spatula or butter knife to spread each cookie with filling. Place the other cookie bottom side down onto the filling (the filling should be touching the bottoms of both cookies, so the rounded tops are visible).
Recipe and Photo: swEEts by e