Lemon Lavender Whoopie Pies

by Erin
Cakey lemon cookies are sandwiched around a light and refreshing lavender icing to crate a summery tasting whoopie pie. Lemon Lavender Whoopie Pies #whoopiepies #lavender

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A week ago today one of my husband’s best friends (and a good friend of mine as well since high school) passed away at just 35 years old. No it was not due to COVID but unfortunately the ultimate cause is unknown. To say we are distraught is an understatement, but thank goodness for great friend groups to share in our misery. While unfortunately we cannot be there for the visitation this weekend (thanks to COVID and travel restrictions at work), our friends compiled some of our favorite photos into collages to send to his family as a small token of our desire to be there. Lemon Whoopie Pies with Lavender Frosting So many memories, and yet so many that could have been still. Our second anniversary this past Monday also marked the last time we saw him in person, which put a serious damper on any desire to celebrate the occasion. I still haven’t quite come to terms with the reality that he is gone, but it does get a little easier every day. But I could really use one of his magnificent hugs right about now. Lemon Lavender Whoopie Pie Assembly #thespiffycookie This is the part where you start to wonder if lemon lavender has some meaning in all of this. I wish, but no. I just wanted to share this recipe today but couldn’t disconnect myself from reality to write some bubbly post about how light and fresh they taste, or that even my flowery-dessert hating husband loved them. Although, I bet our friend would have been entertained by the name “whoopie” cause who isn’t? Silly words are the best. Side note: the assembly photos kind of look like purple deviled eggs to me., Lemon Lavender Whoopie Pies #lemon #lavender One years ago: Cherry Lavender Dark Chocolate Chunk Cookies Four years ago: Blueberry-Lime Streusel Muffins Five years ago: Chopped Village Salad Six years ago: Fresh Peach Pie Nine years ago: Peanut Butter Pretzel Pie
Lemon Lavender Whoopie Pies #whoopiepies #lavender


Yield: 1 dozen
Nutrition facts: 200 calories 20 grams fat



  • 2-1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 egg, room temperature
  • Zest and juice from 2 lemons
  • 1 tsp vanilla extract
  • 1/2 cup milk, room temperature


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1-1/2 cups powdered sugar
  • 1/2 tsp lavender extract
  • 1 Tbsp heavy cream (or milk)
  • A couple drops of purple food coloring


  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  2. To make the cookies: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with a hand mixer), cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the lemon zest, juice, and vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the milk, beating each addition just until incorporated. Repeat so that all the milk has been added and then mix in the final third of dry ingredients. Do not overbeat.
  4. Use a medium cookie scoop (mine is 1-1/2″ diameter) to drop the batter onto the prepared baking sheets, 12 cookies to a sheet. Bake, one sheet at a time, for 7-9 minutes, or until the tops are set, rotating the baking sheet halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a wire rack to cool completely. Repeat with any remaining batter.
  5. To make the frosting: In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
  6. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Scoop or pipe filling onto the flat-sided cookie of each pair, in the middle. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.
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I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.
Source: Adapted from my Red Velvet Whoopie Pies and Berry Lavender Cupcakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Kristy April 13, 2021 - 12:27 am

Since all lemons are not created equally, how much juice should I add in ounces or cups?

Erin April 13, 2021 - 11:17 am

6 Tablespoons (3 ounces) is usually 2 lemons

Rebecca September 2, 2020 - 10:08 pm

Whoopie Pies are so fun to make…AND Eat! Would these freeze well? They would be delicious year round.

Erin September 3, 2020 - 10:06 am

I don’t see why they wouldn’t!

Amy (Savory Moments) September 2, 2020 - 3:48 pm

I love using lavender and other flowers in baking and these look so lovely!


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