Blueberry-Lemon Whoopie Pies
Sandwich fluffy, blueberry-filled cookies around a cream cheese and lemon filling.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cup | all-purpose flour |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | fine salt |
| 1/4 teaspoon | baking soda |
| 5 tablespoons | unsalted butter, softened |
| 2/3 cup | granulated sugar |
| 1 teaspoon | vanilla extract |
| 1 | large egg |
| 1/3 cup | milk |
| 3/4 cup | blueberries |
| cooking spray | |
| 4 ounces | cream cheese , at room temperature |
| 3 tablespoons | unsalted butter, softened |
| 1 teaspoon | finely grated lemon zest |
| 1 tablespoon | fresh lemon juice |
| 1/2 teaspoon | vanilla extract |
| pinch of salt | |
| 1 1/2 cup | confectioners' sugar |
Directions:
Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.
Photograph by Con Poulos
Source: foodnetwork.com
