Sourdough Lemon Whoopie Pies
Serves 12
10 mins prep
12 mins cook
22 mins total
These soft and delicious whoopie pies have a zesty twist that is perfect for spring! These are made with sourdough discard and poppy seeds which gives such a unique flavor that you have to experience for yourself! This is a recipe that the whole family is sure to love.
Dry Ingredients
Wet Ingredients
Whipped Lemon Filling
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In a small mixing bowl, whisk together your dry ingredients (all-purpose flour, baking soda, baking powder, poppy seeds, salt, and lemon zest); set aside.
In a large mixing bowl, whisk together your eggs, coconut oil and sugar until combined. Add in your lemon and sourdough discard and mix until there are no more streaks.
Whisk your dry ingredients into your wet ingredients and mix until there are no clumps. Try not to over mix, this is going to be a thick cookie dough, similar to brownie batter.
Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.
Bake at 350 for 9-10 minutes.
Let cool for 5 minutes before transferring them to a wire cooling rack.
While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it's quicker, but it's not necessary if you don't have one at home.
In a stand mixer place 8oz of cream cheese into the bowl. Mix on medium speed for 2-3 minutes. When light and fluffy, add in the powdered sugar, lemon juice and lemon zest. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter.
Let your cookies cool completely before adding a dollop of the whipped filling in the center of your sandwich. Enjoy!
