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Lemon Bar Cookies Recipe

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★★★★★

4.4 from 70 reviews

Lemon Bar Cookies combine a tangy, vibrant lemon curd center with a rich, creamy cream cheese dough, rolled in powdered sugar for a delicate, sweet finish. These soft, flavorful cookies are perfect for brightening up any dessert table or afternoon tea.

Ingredients

Scale

Lemon Curd

  • 1/2 cup granulated sugar (100 g)
  • 3 egg yolks (54 g)
  • 1/4 cup fresh lemon juice (48 g)
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter, room temperature (56 g)

Cream Cheese Dough

  • 7 tbsp unsalted butter, room temperature (100 g)
  • 3.5 ounces full-fat cream cheese, room temperature (100 g)
  • 1 cup granulated sugar (200 g)
  • 1 whole large egg, room temperature (54 g)
  • 1 large egg yolk, room temperature (18 g)
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour (210 g)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar, for rolling

Instructions

  1. Make the Lemon Curd: In a small pot, combine 1/2 cup granulated sugar, 3 egg yolks, 1/4 cup fresh lemon juice, and 1 tbsp lemon zest. Cook over medium-low heat for 12 minutes, stirring constantly until the mixture is thick, vibrant yellow, and coats the back of a spoon. Remove from heat and stir in 4 tbsp unsalted butter until fully combined. Transfer to a bowl and cool completely; chill in the refrigerator to speed up the process.
  2. Prepare the Cream Cheese Dough: In a large bowl, cream together 7 tbsp unsalted butter and 3.5 ounces full-fat cream cheese until smooth and combined. Add 1 cup granulated sugar and mix until fluffy. Beat in 1 whole large egg, 1 large egg yolk, and 1 tsp vanilla extract until fully incorporated.
  3. Add Dry Ingredients: Gently fold in 1 3/4 cup all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until just combined, being careful not to overmix.
  4. Shape the Cookies: Using a standard cookie scoop (about 2 tablespoons), scoop dough and drop each ball into powdered sugar. Roll to fully coat each ball with powdered sugar. Place coated dough balls on a parchment-lined baking tray about 2-3 inches apart.
  5. Fill with Lemon Curd: Use the bottom of a tablespoon to gently press down the center of each dough ball creating a well. Fill each indentation with about one teaspoon of the chilled lemon curd.
  6. Freeze the Cookies: Freeze the prepared cookies for 1-2 hours or until frozen solid to help them hold their shape during baking.
  7. Bake the Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies on the parchment-lined tray for 12-13 minutes until edges are lightly golden and centers are set.
  8. Cool and Serve: Allow the cookies to cool completely on a wire rack. Dust with additional powdered sugar before serving for a pretty, sweet finish.

Notes

  • Freezing the cookie dough before baking ensures the cookies keep their shape and prevents spreading.
  • Be sure to stir the lemon curd constantly and cook it on low heat to avoid curdling.
  • Use room temperature ingredients for better mixing and smoother dough.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Lemon Bar Cookies, Lemon Curd Cookies, Cream Cheese Cookies, Tangy Lemon Dessert, Soft Lemon Cookies, Powdered Sugar Cookies

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