Blueberry-Lemon Whoopie Pies
Sandwich fluffy, blueberry-filled cookies around a cream cheese and lemon filling.
|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|
|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|
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