Ingredients (~16 cookies)
For the Lemon Curd
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1/4 cup (48g) fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup (56g) unsalted butter, room temperature
For the Cream Cheese Dough
- 1/2 cup (100g) unsalted butter, room temperature
- 1/2 cup (100g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for rolling
Make the Lemon Curd
In a small saucepan, combine the granulated sugar, egg yolks, lemon juice, and lemon zest.
Cook the mixture over medium-low heat, stirring constantly with a whisk or spatula for about 12 minutes. The curd is ready when it has thickened enough to coat the back of a spoon and leaves tracks on the bottom of the pot as you stir.
Do not let the curd come to a boil, as this can cause the eggs to scramble.
Transfer the finished curd to a bowl and stir in the room temperature butter until it is fully incorporated. Set the curd aside to cool completely. You can place it in the refrigerator to speed up the process.
Make the Cookie Dough
In a large bowl, cream together the softened butter and cream cheese until they are well combined. Add the granulated sugar and continue to mix until the mixture is light and fluffy.
Mix in the egg, egg yolk, and vanilla extract until just combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Be careful not to overmix.
Assemble and Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Use a standard cookie scoop (about 2 tablespoons) to portion the dough. Drop each scoop of dough directly into a bowl of powdered sugar and roll it around to coat completely.
Place the coated dough balls on the prepared baking sheets, leaving about 2-3 inches of space between them.
Use the back of a tablespoon to gently press an indentation into the center of each dough ball.
Spoon about one teaspoon of the cooled lemon curd into each indentation.
Freeze the assembled cookies for 1-2 hours, until they are frozen solid. This will help them hold their shape while baking.
Bake the frozen cookies for 12-13 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dust the cooled cookies with additional powdered sugar before serving.
Easy Lemon Bar Cookies
Ingredients
For the Lemon Curd
- 1/2 cup granulated sugar 100g
- 3 large egg yolks
- 1/4 cup fresh lemon juice 48g
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter 56g, room temperature
For the Cream Cheese Dough
- 1/2 cup unsalted butter 100g, room temperature
- 1/2 cup full-fat cream cheese 100g, room temperature
- 1 cup granulated sugar 200g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 210g
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for rolling
Instructions
- Whisk sugar, egg yolks, lemon juice, and zest in saucepan over medium-low heat for 12 minutes until thickened.
- Stir butter into warm curd until melted. Cool completely.
- Beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
- Mix in egg, egg yolk, and vanilla.
- Fold in flour, baking powder, and salt until just combined.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 2 tablespoon portions, roll in powdered sugar.
- Place on sheets 3 inches apart. Make indentation in center with spoon.
- Fill each indent with 1 teaspoon lemon curd.
- Freeze cookies 1-2 hours until solid.
- Bake 12-13 minutes until edges are golden.
- Cool on sheet 5 minutes, then transfer to rack.
- Dust with additional powdered sugar before serving.
