Recipes and Cooking Desserts & Baking Cookies Cookie Sandwiches Raspberry-Lemon Whoopie Pies 5.0 (1) 1 Review Sandwich raspberry cookies with a creamy lemon filling to make these homemade whoopie pies. By Colleen Weeden and Maggie Meyer Glisan Maggie Meyer Glisan Instagram Twitter Website 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. Learn about BHG's Editorial Process Published on April 7, 2023 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing 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. Rate it Print Nutrition Facts (per serving) 601 Calories 21g Fat 99g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 601.2 % Daily Value * Total Fat 21g 27% Saturated Fat 11.2g 56% Cholesterol 64.7mg 22% Sodium 248.1mg 11% Total Carbohydrate 98.7g 36% Dietary Fiber 1.2g 4% Total Sugars 70.3g Protein 5.9g Vitamin D 0.1mcg 1% Vitamin C 2.2mg 11% Calcium 45mg 3% Iron 1.8mg 10% Potassium 101mg 2% Fatty acids, total trans 0.4g Vitamin D 5.3IU Alanine 0.2g Arginine 0.2g Ash 1g Aspartic acid 0.4g Caffeine 0mg Carotene, alpha 0.8mcg Choline, total 32.8mg Copper, Cu 0.1mg Cystine 0.1g Energy 2515.6kJ Fluoride, F 1mcg Folate, total 70.9mcg Glutamic acid 1.6g Glycine 0.2g Histidine 0.1g Isoleucine 0.2g Leucine 0.5g Lysine 0.3g Methionine 0.1g Magnesium, Mg 12.7mg Manganese, Mn 0.3mg Niacin 2.1mg Phosphorus, P 83mg Pantothenic acid 0.4mg Phenylalanine 0.3g Phytosterols 0.9mg Proline 0.6g Retinol 126.4mcg Selenium, Se 15.9mcg Serine 0.3g Starch 0.6g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.6mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.3g Vitamin A, IU 465.9IU Vitamin A, RAE 128.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 2.9mcg Water 37.5g Zinc, Zn 0.5mg *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.