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 Lemon Curd
In a medium saucepan combine together the sugar, egg yolks, lemon juice, and lemon zest.
Stir over medium low heat until mixture has thickened sufficiently to coat back of spoon (about 12 minutes) and leaves a trail on bottom of pan as you stir.
Do NOT bring mixture to boil or you will have scrambled eggs.
Remove from heat and add in butter at room temperature, folding in until completely incorporated. Set aside to cool. You may wish to speed the cooling process by putting curd in the refrigerator.
Make Cookie Dough
In large bowl beat together cream cheese and softened butter until well blended. Add in granulated sugar and blend until light and fluffy.
Add in egg, egg yolk, and vanilla extract; mix until just combined.
In separate bowl whisk together flour, baking powder, and salt. Add to wet ingredients; using a spatula, gently fold wet and dry ingredients together just until combined. Do not over-mix.
Assemble and Bake Cookies
Preheat oven to 350°F. Prepare two baking sheets by lining with parchment paper.
Using standard cookie scoop (about 2 tablespoons) portion out dough. Dip each cookie dough ball into powdered sugar, rolling in order to coat each completely.
Place the rolled cookie dough balls on prepared baking sheets, allowing 2-3 inches between each ball.
Using bottom of tablespoon gently press a hole in the center of each cookie dough ball.
Using teaspoon, fill each hole with cooled lemon curd.
Freeze assembled cookies for 1-2 hours or until frozen solid to help maintain shape when baking.
Bake frozen cookies for 12-13 minutes or until edges are lightly brown. After baking allow to cool on baking sheet for a few minutes before removing to wire rack until completely cooled.
Before serving sprinkle cooled cookies with additional powdered sugar.
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.
