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Sandwich raspberry cookies with a creamy lemon filling to make these homemade whoopie pies.
By
Colleen Weeden
Colleen Weeden
As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine.
Learn about BHG's Editorial Process
and
Maggie Meyer Glisan
Maggie Meyer Glisan
Maggie Meyer Glisan is the owner of the party supplier, Oh Hey Magpie, which makes custom invitations, cookies, and decorations. She spent nearly a decade working for Better Homes & Gardens as a food editor, then worked as a content manager for Hy-Vee Foods before starting her business. She continues to freelance write about food for Commercial Baking and Fine Cooking. Maggie has worked as a graphic designer and food photographer while at Better Homes & Gardens.
Maggie Meyer Glisan graduated from the University of Missouri with a journalism degree, with an emphasis on magazine design. She also minored in business, which has equipped her to become an entrepreneur.
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Published on April 7, 2023
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
1 hr
Servings:
8
Yield:
8 whoopie pies
Jump to Nutrition Facts
Raspberries and lemon pair sweetly in this nostalgic treat. Fresh berries tint the cookies a rosy hue (add pink food gel to turn them even brighter), and a tangy cream cheese filling is sandwiched between them. Sprinkles are optional but highly recommended. Make a platter of these whoopie pies for your next Easter gathering, potluck, or party.
A cross between a cookie and a cake, these whoopie pies have the best texture after an overnight stay in the fridge. Store them unfilled in an airtight container before assembling. This whoopie pie recipe can be made up to one week ahead and stored in the fridge.
These Raspberry Desserts Are a Delicious Combo of Sweet and Tart
Ingredients
Raspberry Whoopie Pies
1/4 cup butter, softened
1/4 cup shortening
1 cup granulated sugar
2 oz. fresh raspberries (1/4 cup lightly packed)
1/2 tsp baking soda
Pink paste or gel food coloring
1 egg
1 tsp vanilla
2 1/4 cups all purpose flour
1/2 cup buttermilk
Sprinkles, optional
Lemon Filling
1/2 of an 8-oz. pkg. cream cheese, softened
2 tbsp softened butter
3 1/4 cups powdered sugar
1 tsp lemon zest
1 tbsp fresh lemon juice
Pinch salt
Directions
Preheat the oven to 375°F. Line two cookie sheets with parchment paper. In a large bowl beat the butter and shortening with a mixer on medium speed for 30 seconds. Add the granulated sugar, raspberries, baking soda, 1/4 tsp. salt, and food coloring (if using). Beat the mixture until combined.
Beat in the egg and vanilla until combined. Alternately add the flour and buttermilk, beating after each addition, just until the mixture is combined. Do not overmix.
Using a 3-Tbsp. cookie scoop, drop 16 mounds of dough 2 inches apart on the prepared cookie sheets. Bake until the edges are firm and the bottoms start to brown, 10 to 12 minutes. Remove; let them cool on wire racks for 30 minutes.
To make the Lemon Filling: In a medium bowl combine 1/2 of an 8-oz. pkg. cream cheese, softened; 2 Tbsp. softened butter; 3 1/4 cups powdered sugar; 1 tsp. lemon zest; 1 Tbsp. fresh lemon juice; and a pinch of salt. Beat with a mixer on medium speed until smooth. If you like, transfer the filling to a piping bag fitted with an open star tip.
Pipe or spread 2 Tbsp. of the Lemon Filling on the bottoms of half of the cookies. Add the sprinkles (if using). Press the bottoms of the remaining cookies on top of filling and serve.
Test Kitchen Tip: Store the filled whoopie pies in an airtight container in the refrigerator for up to 1 week. For longer storage, layer the unfilled cookies in an airtight container between sheets of waxed paper. Freeze up to 3 months. Thaw and fill them before serving.
Nutrition Facts (per serving)
601 | Calories |
21g | Fat |
99g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe8 | |
Calories601.2 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat11.2g | 56% |
Cholesterol64.7mg | 22% |
Sodium248.1mg | 11% |
Total Carbohydrate98.7g | 36% |
Dietary Fiber1.2g | 4% |
Total Sugars70.3g | |
Protein5.9g | 12% |
Vitamin D0.1mcg | 1% |
Vitamin C2.2mg | 2% |
Calcium45mg | 3% |
Iron1.8mg | 10% |
Potassium101mg | 2% |
Fatty acids, total trans0.4g | |
Vitamin D5.3IU | |
Alanine0.2g | |
Arginine0.2g | |
Ash1g | |
Aspartic acid0.4g | |
Caffeine0mg | |
Carotene, alpha0.8mcg | |
Choline, total32.8mg | |
Copper, Cu0.1mg | |
Cystine0.1g | |
Energy2515.6kJ | |
Fluoride, F1mcg | |
Folate, total70.9mcg | |
Glutamic acid1.6g | |
Glycine0.2g | |
Histidine0.1g | |
Isoleucine0.2g | |
Leucine0.5g | |
Lysine0.3g | |
Methionine0.1g | |
Magnesium, Mg12.7mg | |
Manganese, Mn0.3mg | |
Niacin2.1mg | |
Phosphorus, P83mg | |
Pantothenic acid0.4mg | |
Phenylalanine0.3g | |
Phytosterols0.9mg | |
Proline0.6g | |
Retinol126.4mcg | |
Selenium, Se15.9mcg | |
Serine0.3g | |
Starch0.6g | |
Theobromine0mg | |
Threonine0.2g | |
Vitamin E (alpha-tocopherol)0.6mg | |
Tryptophan0.1g | |
Tyrosine0.2g | |
Valine0.3g | |
Vitamin A, IU465.9IU | |
Vitamin A, RAE128.7mcg | |
Vitamin B-120.1mcg | |
Vitamin B-60mg | |
Vitamin K (phylloquinone)2.9mcg | |
Water37.5g | |
Zinc, Zn0.5mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.