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Lemon Bar Butter Cookies Recipe

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3.9 from 13 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 18 cookies
  • Diet: Vegetarian

Description

These Lemon Bar Butter Cookies combine a rich, buttery cream cheese dough with a tangy, homemade lemon curd center. Soft and gooey with a perfect balance of sweet and zesty flavors, these cookies are coated in powdered sugar for a delightful treat that melts in your mouth. Ideal for summer gatherings or anytime you crave a bright, citrusy dessert with a comforting texture.

Ingredients

For the Lemon Curd

  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 1 tsp cornstarch
  • 2 tbsp lemon zest (from 2 large lemons)
  • 1/4 cup (60ml) fresh lemon juice (from 2-3 large lemons)
  • 1/4 cup (55g) unsalted butter, sliced into tablespoons

For the Gooey Butter Cookies

  • 2 1/4 cup (286g) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz full fat cream cheese, room temperature
  • 1/2 cup (110g) unsalted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1 cup powdered sugar (for coating)

Instructions

  1. Make the Lemon Curd: In a medium saucepan, whisk together sugar, egg yolks, and cornstarch until smooth. Stir in lemon zest and lemon juice. Cook over medium heat, stirring occasionally at first and then constantly as it thickens, for about 8-10 minutes on a gas stovetop (20 minutes on electric) until thick. Remove from heat, add butter, and stir until melted and fully combined. Pour into a shallow heatproof container, cover, and chill while preparing the cookie dough.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Cream Butter and Cream Cheese: Using a hand or stand mixer with a paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and lump-free. Scrape down the sides and bottom of the bowl and mix again.
  5. Add Sugar: With the mixer still running on medium speed, slowly add the granulated sugar. Increase speed to medium-high and beat for about 1 minute until fully combined.
  6. Incorporate Eggs and Vanilla: Mix in the whole egg and additional egg yolk along with the vanilla bean paste. Scrape down the bowl and mix again until batter is fairly thin.
  7. Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients and mix just until combined, taking care not to overmix.
  8. Final Dough Mixing: Use a rubber spatula to stir any remaining dry bits from the bottom of the bowl. The dough should be thick but sticky.
  9. Prepare for Cookie Shaping: Fill a small bowl with powdered sugar. Using a large cookie scoop (about 3 tablespoons), scoop dough into the powdered sugar and toss to coat thoroughly to prevent sticking.
  10. Shape and Fill Cookies: Place 5 sugar-coated dough balls onto the prepared baking sheet spaced evenly apart. Press the center of each ball with the back of a rounded tablespoon or thumb to create an indent. Fill each indent with about 1 teaspoon of chilled lemon curd.
  11. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until cookies have spread out and the lemon curd is pale and bubbling. The curd will be light immediately after baking but will brighten as cookies cool.
  12. Cool and Chill: Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate cookies for about 15 minutes to fully set the lemon curd center.
  13. Finish and Serve: Dust the edges of each cookie with leftover powdered sugar, allowing the lemon curd centers to remain visible. Enjoy your luscious Lemon Bar Butter Cookies!

Notes

  • Use freshly squeezed lemon juice and zest from unwaxed lemons for the best flavor.
  • Room temperature butter and cream cheese help create a smooth, creamy dough.
  • Do not overmix the dough to keep cookies tender and soft.
  • Chilling the lemon curd helps it set properly inside the cookies during baking.
  • Adjust baking time slightly depending on your oven type (gas vs electric).
  • Store cookies in an airtight container in the refrigerator for up to 5 days for optimal freshness.
  • If you prefer a stronger lemon flavor, add an extra teaspoon of zest or a splash more lemon juice to the curd.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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