What makes Lemon Bar Cookies different from lemon bars?

Lemon Bar Cookies combine the bright, sweet and tart flavor of classic lemon bars with a soft cream cheese cookie base. Instead of a shortbread crust baked in a pan and sliced into squares, these cookies are individually portioned with a lemon curd center baked inside each cookie.

Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd for convenience. However, homemade lemon curd provides a fresher, more vibrant citrus flavor and a smoother texture that enhances the overall taste of Lemon Bar Cookies.

Why do I need to freeze the cookie dough before baking?

Freezing the assembled cookie dough helps the Lemon Bar Cookies maintain their shape during baking. Because the dough contains butter and cream cheese, chilling prevents spreading and keeps the lemon curd centered and defined.

How do I know when Lemon Bar Cookies are done?

Lemon Bar Cookies are done when the edges look set and lightly golden while the centers remain soft. The lemon curd should appear glossy. The cookies will continue to firm up slightly as they cool on the baking tray.

Can I make Lemon Bar Cookies ahead of time?

Yes, you can prepare and freeze the assembled cookies before baking. Bake them directly from frozen when ready to serve. This method helps preserve the soft texture and bright lemon flavor.

Lemon Bar Cookies – Ultimate 5 Step Amazing Guide

Description

Lemon Bar Cookies feature soft cream cheese dough filled with sweet and tart lemon curd, finished with powdered sugar for a bright citrus dessert that tastes like classic lemon bars in cookie form.

Ingredients

Lemon Curd:
1/2 cup granulated sugar
3 egg yolks
1/4 cup fresh lemon juice
1 tbsp lemon zest
4 tbsp unsalted butter, room temperature
Cream Cheese Dough:
7 tbsp unsalted butter, room temperature
3.5 ounces full-fat cream cheese, room temperature
1 cup granulated sugar
1 whole large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1 3/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
Powdered sugar, for rolling

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Instructions

In a small pot, combine sugar, egg yolks, fresh lemon juice, and lemon zest.
Cook over medium-low heat for about 12 minutes, stirring constantly until thickened and able to coat the back of a spoon.
Remove from heat and stir in butter until smooth, then cool completely in the refrigerator.
In a large bowl, cream together butter and cream cheese until smooth.
Add granulated sugar and mix until light and fluffy.
Mix in the whole egg, egg yolk, and vanilla extract until combined.
Fold in flour, baking powder, and salt until just combined.
Scoop dough into balls, roll each in powdered sugar, and place on a parchment-lined tray.
Press a well into the center of each dough ball and fill with 1 teaspoon of chilled lemon curd.
Freeze assembled cookies for 1 to 2 hours until solid.
Bake at 350°F (180°C) for 12 to 13 minutes until edges are set.
Cool completely on a wire rack and dust with additional powdered sugar before serving.

Notes

Stir the lemon curd constantly while cooking to prevent the eggs from scrambling.
Do not allow the lemon curd to boil.
Let the lemon curd cool completely before filling the cookies.
Freeze the assembled cookies before baking to prevent spreading.
Store baked cookies in an airtight container at room temperature for 3 to 4 days.

Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg