Description
These Lemon Bar Cookies combine a tangy homemade lemon curd filling with a soft, creamy cookie dough base. The cookies feature a delicious balance of sweet and tart, with a tender crumb and a bright lemon flavor, perfect for a refreshing dessert or snack.
Ingredients
For the Lemon Curd
- ½ cup granulated sugar (100g)
- 2 tablespoons all-purpose flour (15g)
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest (from one small lemon)
- 1 large egg
- 2 tablespoons fresh lemon juice (30mL)
For the Cookie Dough
- 1 ¾ cups all-purpose flour (220g)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temperature (113g)
- 3 ounces cream cheese, room temperature (84g)
- ¾ cup granulated sugar (150g)
- ½ cup confectioners’ sugar (60g)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar for dusting (optional)
Instructions
- Make the Lemon Curd: In a small saucepan, whisk together granulated sugar, flour, cornstarch, baking powder, kosher salt, lemon zest, egg, and fresh lemon juice. Place over medium-low heat and whisk constantly for 2-3 minutes until thickened and reaching 190°F. Remove from heat and pour into a freezer-safe dish in a thin layer. Freeze while preparing cookie dough.
- Prepare Baking Pans and Dry Ingredients: Line two half-sheet pans with parchment paper. In a medium bowl, combine flour, baking powder, and kosher salt and set aside.
- Cream Butter and Cream Cheese: Using a stand mixer with paddle attachment or hand mixer, cream room temperature butter on medium speed for 30-60 seconds. Add cream cheese and mix for an additional minute until smooth.
- Add Sugars: Add granulated sugar and confectioners’ sugar to the butter mixture. Beat on medium speed for about 2 minutes until smooth and creamy.
- Incorporate Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract. Beat on medium speed until fluffy, about 1 minute, scraping down the bowl once during mixing.
- Mix In Dry Ingredients: Add half of the flour mixture on low speed until just combined. Scrape the bowl then add the remaining flour mixture. Mix until only a few streaks remain; use a spatula to fully incorporate. The dough should be thick and fluffy like cake batter.
- Portion and Chill Dough: Use a 2-tablespoon cookie scoop to place dough balls spaced two inches apart on prepared pans. Refrigerate the pans while preheating the oven to 350°F, chilling ideally for 20 minutes.
- Create Thumbprints and Add Lemon Curd: Remove one pan from the fridge. Use a tablespoon to press a thumbprint in the center of each dough ball. Remove lemon curd from freezer and place 1 teaspoon of curd into each indentation.
- Bake the Cookies: Bake at 350°F for 10-12 minutes until edges are set. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Optionally, gently scoot the cookies while hot to shape them.
- Dust with Sugar: Once fully cooled, optionally dust cookies with confectioners’ sugar before serving.
Notes
- Chilling the dough before baking helps the cookies keep their shape and prevents spreading.
- Use fresh lemon zest and juice for the brightest, most authentic lemon flavor.
- The lemon curd should be thick enough to hold shape; don’t overcook or it may become grainy.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For best texture, let cookies cool completely before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
