These lemon sandwich cookies are easy to make, perfect for sharing, and bring a burst of sunny, citrus flavor to any occasion.

Lemon whoopie pies feature soft, cake-like cookies sandwiched with a creamy, zesty lemon filling, perfect for a bright and cheery dessert.

a stack of lemon whoopie pies, with lemon pieces around it.

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Whoopie pies are a beloved treat in New England, particularly in Maine, but you don’t have to travel all the way there to enjoy these delightful lemon whoopie pies.

These tasty desserts are a fun twist on the traditional recipe, bringing a burst of sunny, lemony flavor that’s perfect for spring and summer.

I absolutely love the cake-like cookies on the outside of whoopie pies and the sweet, creamy filling in the middle.

Making them with lemon is a refreshing change that’s light and delicious!

These sandwich cookies are not only delightful to eat but also a joy to share with family and friends.

What I find so charming about lemon whoopie pies is their bright, cheery flavor that instantly uplifts your mood.

They’re like little bites of sunshine that make you smile with each bite.

I’ve experimented with various flavors of whoopie pies over the years, including pistachio whoopie pies, pumpkin whoopie pies, and strawberry whoopie pies.

Each version has its unique appeal, but there’s something particularly refreshing about the lemon flavor.

It’s a perfect match for those times when you crave something light and refreshing.

More Lemon Treats You’ll Love:

several lemon sandwich cookies, with one turned on its side to show the frosting inside.

Lemon Flavored Whoopie Pies

These lemon cookie sandwiches are easy to make and always a hit with anyone who tries them.

The combination of the soft, pillowy cookies and the tangy, sweet filling is a winner.

Lemon zest and lemon juice add a wonderful brightness and tang that really brings them to life.

If you’re a fan of traditional whoopie pies, I highly recommend giving this lemon version a try!

close-up view of a lemon whoopie pie being held by a hand, showing the creamy filling and the soft cookie shells.

How to Make Lemon Whoopie Pies

It’s really easy to make these tasty treats!

Ingredients You’ll Need:

FOR THE COOKIES:

Unsalted Butter
White Granulated Sugar
Large Eggs
Vanilla Extract
Lemon Zest
Lemon Juice
Baking Powder
Baking Soda
Salt
All-Purpose Flour

FOR THE FILLING:

Unsalted Butter
Powdered Sugar
Lemon Zest
Lemon Juice

overhead view of mise en place of ingredients needed to make lemon flavored whoopie pies

How to Make It:

(Full printable recipe is available below)

Cream the butter and sugar. First, you’ll cream the butter and sugar together in a large mixing bowl for 3-5 minutes, or until it’s fluffy and smooth.

The sugar should be completely dissolved. Add in eggs, mixing until incorporated.

two photos; one shows butter and sugar in a mixing bowl, the other shows eggs added to the bowl.

Finish the cookie batter. Next, you’ll add the vanilla, lemon juice, and lemon zest. Mix until combined.

With the mixer on low speed, add in the flour, baking powder, baking soda, and salt just until incorporated.

two photos; one shows lemon zest, lemon juice, vanilla extract added to the mixture. The other shows dry ingredients added.

Scoop and bake. Next, you’ll scoop the cookie dough into 24 evenly sized balls.

Place them on prepared baking sheet, leaving about 2 inches between them for room to spread. Flatten them slightly with your fingers.

Bake for 12 minutes, or until the bottoms are golden brown.

two photos; one shows rolled balls of cookie dough on a baking sheet, the other shows the cookie shells after baking.

Fill the cookies. Last, you’ll prepare the frosting. Use a hand mixer to beat together the butter, powdered sugar, lemon zest, and lemon juice in a small mixing bowl.

Use a piping bag or spatula to add a generous amount of frosting to half of the cooled cookies and then press the remaining cookies on top to create your sandwiches.

two photos; one shows filling added to shells, the other shows lemon sandwich cookies assembled.

Notes and Adaptations:

I like to use freshly squeezed lemon juice since I need to get lemons for zest anyway, but bottled lemon juice will work in a pinch. It is important to note that bottled lemon juice doesn’t pack as much of a lemony punch as fresh lemon juice.
If you don’t have a piping bag then I find it easiest to just use a knife or spatula to spread some frosting on my cookies.
Once you finish assembling your cookie sandwiches, they can be stored in an airtight container at room temperature for about 3 days, or in the fridge for up to 6 days.

close-up view of lemon whoopie pies stacked together, with a lemon half and glass of milk next to them.

Recommended Equipment:

Yield: 12 Sandwich Cookies

Lemon Whoopie Pies

These easy lemon whoopie pies are full of the bright, cheery lemon flavor you love! The soft shells are sandwiched with a delicious filling, making this an easy dessert for sharing.

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ cups all-purpose flour

For the Filling:

½ cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon lemon zest
1 ½ tablespoon lemon juice

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
Using an electric mixer, cream the butter and sugar together in a large mixing bowl for 3-5 minutes, or until it's fluffy and smooth. The sugar should be completely dissolved.
Add in eggs, mixing until incorporated. Add the vanilla, lemon juice, and lemon zest. Mix until combined.
With the mixer on low speed, add in the flour, baking powder, baking soda, and salt just until incorporated.
Scoop the cookie dough into 24 evenly sized balls. Place them on prepared baking sheet, leaving about 2 inches between them for room to spread.
Bake for 12 minutes, or until the bottoms are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely.
While the cookies are cooling, prepare frosting. Use a hand mixer to beat together the butter, powdered sugar, lemon zest, and lemon juice in a small mixing bowl.
Use a piping bag or spatula to add a generous amount of frosting to half of the cooled cookies and then press the remaining cookies on top to create your sandwiches.
Serve and enjoy!

Notes

I like to use freshly squeezed lemon juice since I need to get lemons for zest anyway, but bottled lemon juice will work as well. It is important to note that bottled lemon juice doesn’t pack as much of a lemony punch as fresh lemon juice.
If you don’t have a piping bag then I find it easiest to just use a knife or spatula to spread some frosting on my cookies.
Once you finish assembling your cookie sandwiches, they can be stored in an airtight container at room temperature for about 3 days, or in the fridge for up to 6 days.