Easy Lemon Bar Cookies
These cookies taste like a classic lemon bar, with a soft cream cheese cookie base filled with a sweet and tart lemon curd. The cookie dough is easy to handle and the final cookies are dusted with powdered sugar.
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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.
Notes
Do not let curd boil. Cookies must be frozen before baking to maintain shape.
Tried this recipe?Leave a comment below & let me know!