These bright and flavorful whoopie pies feature a zesty twist perfect for spring! Made with sourdough discard and poppy seeds, this unique combination brings a flavor experience you’ll want to try. Not only do they capture the freshness of the season, but these sourdough whoopie pies are also a fun and tasty way to use up your sourdough discard. 🍋
❤️ Why You’ll Love Lemon Whoopie Pies
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.
🍲 Ingredients
Sourdough Discard – unfed sourdough starter.
Sugar – Granulated sugar.
Coconut oil – Melted coconut oil works best in this recipe, but if you want to use another neutral oil, feel free!
Eggs – 2 large eggs, cold or room temperature.
Flour – Unbleached, all-purpose flour.
Baking powder + soda – This is the leavening agent and will give the whoopie pies their fluffy signature texture.
Lemons – This recipe uses lemon juice and zest, zest the lemons before you juice them to make your life a little easier!
Cream cheese – I like the tanginess of the cream cheese for the filling, but if you don’t, you can use heavy whipping cream or whipped cream instead!
👩🍳 How to Make Lemon Whoopie Pies
- 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, melted 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!
🪄 Tips and Tricks
- Poppy seeds are definitely optional!
- Consistency of Dough: The batter should be thick but pipeable. If it seems too runny, you may need to add a bit more flour. Conversely, if it’s too thick, you can incorporate a bit of milk.
- Dusting Sugar: For added decoration, consider dusting the assembled whoopie pies with powdered sugar before serving.
🗒 Variations
Making chocolate whoopie pies is a fun play on a giant oreo!
🗒 Substitutions
- All-Purpose Flour:
- Substitute with gluten-free all-purpose flour for a gluten-free version.
- Whole wheat flour can be used, but it may alter the texture slightly.
- Sugar:
- Coconut sugar or brown sugar can be used for a deeper flavor.
- For a low-sugar option, try using a sugar substitute like stevia or erythritol.
- Lemon Zest:
- If you don’t have fresh lemons, use bottled lemon juice in place of zest. Use less, as it is more concentrated.
- Grated orange zest can be a good alternative for a different citrus flavor.
- Cream Cheese:
- Use dairy-free cream cheese
- Heavy whipping cream or whipped cream
- Greek yogurt can be a lighter alternative if you’re looking for something healthier.
🗒 Best served with
- Berry Sauce: A simple berry compote or sauce drizzled on the plate can enhance the presentation and flavor.
- Your favorite cup of coffee!
- Lemonade: A classic pairing, refreshing and tangy.
- Iced Tea: Sweetened or unsweetened, with lemon slices for extra flavor.
- Sparkling Water: Add fresh fruit or herbs for a refreshing twist.
- Herbal Tea: Chamomile or mint teas can provide a calming contrast.
👝 How to Store Leftovers
These cookies store beautifully and stay fresh for up to 3-4 days when kept in an airtight container in the fridge. Perfect for enjoying a sweet treat whenever you like, these cookies maintain their delicious flavor and soft texture.
🤔 Common Questions
If you don’t have coconut oil, that’s okay. Use another neutral oil you have on hand, although I am hesitant to recommend vegetable oil.
Yes! You can freeze both the unbaked cookie dough and the whipped filling. I freeze the cookie dough in a Ziplock bag and bake straight from the freezer, and I freeze the whipped cream in a Tupperware and use straight from the freezer as well!
Sourdough Lemon Whoopie Pies
Equipment
- spoon
- Hand mixer Or immersion blender
- zester
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tbs poppy seeds
- 1 – 2 tsp lemon zest
Wet Ingredients
- ½ cup melted coconut oil
- 2 eggs
- 1 cup granulated sugar
- ¼ cup lemon juice
- ½ cup sourdough discard
Whipped Lemon Filling
- 8 oz softened cream cheese
- ½ cup powdered sugar
- 1 tbs lemon juice
- 1 tsp lemon zest
Instructions
- 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!
Notes
Nutrition
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