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Lemon Bar Cookies Recipe

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★★★★

3.9 from 38 reviews

Delicious Lemon Bar Cookies combine a soft cream cheese and butter cookie base with a tangy, vibrant lemon curd center. These cookies are coated in powdered sugar, frozen before baking to maintain their shape, and baked to a delicate golden finish. Perfect for citrus lovers craving a bright, sweet treat.

Ingredients

Scale

Lemon Curd

  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter (room temperature)

Cookie Dough

  • 7 tbsp unsalted butter (room temperature)
  • 3.5 ounces full-fat cream cheese (room temperature)
  • 1 cup granulated sugar
  • 1 large whole egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar (for rolling and dusting)

Instructions

  1. Make the lemon curd: In a small pot, combine the sugar, egg yolks, fresh lemon juice, and lemon zest. Cook over medium-low heat for 12 minutes, stirring constantly until the curd becomes vibrant yellow and thick enough to coat the back of a spoon.
  2. Finish the lemon curd: Remove from heat and stir in the butter until fully incorporated. Pour into a bowl and set aside to cool completely. For faster cooling, place it in the refrigerator.
  3. Prepare the cookie dough base: In a large bowl, cream together the butter and cream cheese until smooth and well combined.
  4. Add sugar and eggs: Mix in the granulated sugar until fluffy, then add the whole egg, egg yolk, and vanilla extract, mixing thoroughly.
  5. Combine dry ingredients: Fold in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
  6. Shape the cookies: Using a standard cookie scoop (about 2 tablespoons), scoop dough balls and roll each into powdered sugar until completely coated.
  7. Form wells and add lemon curd: Place coated dough balls on a parchment-lined baking tray spaced apart. Use the bottom of a tablespoon to press an indentation into the center of each ball, then fill each well with about one teaspoon of the cooled lemon curd.
  8. Freeze before baking: Freeze the cookie tray for 1 to 2 hours until the cookies are frozen solid to help them keep their shape during baking.
  9. Bake the cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies 2-3 inches apart on the parchment-lined tray for 12-13 minutes until the edges are lightly golden.
  10. Cool and serve: Remove cookies from the oven and let them cool completely on a wire rack. Once cooled, dust with additional powdered sugar before serving.

Notes

  • Ensure all room temperature ingredients for the dough to achieve a smooth, creamy mixture.
  • Freezing the cookies before baking is key to maintaining their shape and preventing spreading.
  • Lemon curd can be made ahead and stored in the refrigerator for up to a week.
  • Use fresh lemon juice and zest for the best citrus flavor in the curd.
  • Cookies are best enjoyed the day they are baked but can be stored in an airtight container for up to 3 days.

Keywords: lemon bar cookies, lemon curd cookies, cream cheese cookies, citrus cookies, powdered sugar cookies

Find it online: https://epicrecipebox.com/lemon-bar-cookies-recipe/