Lemon Bar Butter Cookies Recipe – Soft, Zesty, and Gooey

There’s something undeniably cheerful about lemon desserts. Whether it’s the bright yellow color or the zippy, sweet-tart flavor that makes your mouth water, lemon treats feel like sunshine in dessert form. These Lemon Bar Butter Cookies bring all that goodness together in one soft, gooey, and utterly irresistible bite.

I first made these cookies on a gray Sunday afternoon when I was craving something bright and cozy. The idea was simple: take the luscious texture of gooey butter cookies and combine them with the zing of a homemade lemon bar. What came out of the oven was better than I imagined. A soft, buttery cookie with a glossy dollop of lemon curd nestled in the center—like a citrus hug wrapped in sugar.

These Lemon Bar Butter Cookies are perfect for spring gatherings, baby showers, potlucks, or just treating yourself on a quiet night in. The base is rich and creamy thanks to cream cheese and butter, while the lemon curd on top adds a punchy contrast. Every bite melts in your mouth with just enough chew at the edges and a burst of fresh citrus in the center.

If you love lemon bars and buttery cookies, this recipe is going to steal your heart. And the best part? They look fancy, but they’re surprisingly easy to make with simple, everyday ingredients. Let’s dive into why these cookies are such a standout.

Why You’ll Love This Recipe

These Lemon Bar Butter Cookies are more than just a pretty treat. They hit all the right notes when it comes to flavor, texture, and ease. Here’s why you’re going to love them:

Easy to Make: While they may look like something out of a bakery, these cookies are totally doable at home. You can make the lemon curd ahead of time, and the cookie dough comes together in just minutes with no fancy tools required.

Rich and Buttery Base: The cookie dough is made with a blend of butter and cream cheese, giving it a soft, melt-in-your-mouth texture that stays tender for days. Think gooey butter cake in cookie form.

Bright Lemon Center: The lemon curd brings a vibrant, fresh contrast to the richness of the cookie. It’s tart, silky, and perfectly complements the sweet cookie base.

Beautiful Presentation: With their powdered sugar coating and golden lemon centers, these cookies are as beautiful as they are delicious. They’ll definitely impress at any gathering.

Customizable: You can make them a little sweeter or more tart, use store-bought lemon curd in a pinch, or even add a touch of vanilla glaze for an extra layer of flavor.

These Lemon Bar Butter Cookies strike the perfect balance between comforting and refreshing, making them a year-round favorite that everyone will ask for again and again.

Health Benefits

While these cookies are definitely an indulgence, there are still a few silver linings when it comes to ingredients and portion control:

Lemon Juice and Zest: Lemons are packed with vitamin C and antioxidants. While the curd is sweetened, it still provides a small nutrient boost and adds natural flavor without artificial ingredients.

Homemade over Store-Bought: Making your own lemon curd allows you to control the amount of sugar and skip preservatives found in packaged versions.

Portion-Friendly: These cookies are rich, so one or two go a long way. They satisfy sweet cravings without the need for large servings.

No Artificial Flavors or Colors: If you use organic lemons and high-quality ingredients, you’ll have a naturally flavored and beautifully colored dessert without needing food dyes or flavorings.

While they aren’t low-calorie or low-fat, these cookies are meant to be a treat—a little indulgence that brings joy and brightens your day.

Preparation Time, Servings, and Nutritional Information

Total Time:

• Lemon curd: 15 minutes (plus 1 hour chilling)
• Cookie dough: 15 minutes
• Baking time: 10–12 minutes per batch
• Cooling and chilling: 15 minutes
  Total Time Overall: 2 hours (including chill time)

Servings: Makes about 18 cookies

Nutrition per cookie (approximate):
Calories: 230
Fat: 13g
Carbohydrates: 25g
Sugar: 16g
Protein: 2g

Ingredients List

For the Lemon Curd:

• 3 large egg yolks
• ½ tablespoon lemon zest (about 1 lemon)
• ¼ cup fresh lemon juice
• 2 tablespoons cornstarch
• ½ cup granulated sugar
• ¼ cup unsalted butter, cubed

For the Cookie Dough:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional but recommended)
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Powdered sugar, for rolling and dusting

Ingredient Highlights:

• Cream Cheese: Adds moisture, richness, and a soft, chewy texture.
• Almond Extract: Just a touch brings out the flavor of the lemon and makes the cookies taste more complex.
• Cornstarch: Thickens the lemon curd to that perfect jam-like consistency.
• Fresh Lemon Juice & Zest: This is where all the bold citrus flavor comes from. Organic lemons work best.

Step-By-Step Cooking Instructions

1. Make the Lemon Curd

Before you make the cookie dough, the lemon curd needs to be cooked and fully chilled. Here’s how:

1. In a small saucepan, whisk together egg yolks, lemon zest, lemon juice, cornstarch, and sugar until smooth and no lumps remain.
2. Place the saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon.
3. After about 8–10 minutes, the mixture will thicken to a pudding-like consistency.
4. Remove from heat and immediately stir in the butter cubes until fully melted and incorporated.
5. Transfer the lemon curd to a shallow bowl or dish. Press plastic wrap directly onto the surface to prevent a skin from forming.
6. Refrigerate for at least 1 hour, or until completely cool and set.

2. Prepare the Cookie Dough

Once the lemon curd is chilled and thickened, it’s time to make the cookies:

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy (about 1–2 minutes).
2. Add the sugar and beat again until light and creamy.
3. Mix in the egg, vanilla extract, and almond extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or mix on low speed until just combined—do not overmix.
6. The dough will be soft but manageable. Chill it for 15–20 minutes if it feels too sticky to roll.

3. Shape and Fill the Cookies

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Scoop cookie dough using a 3-tablespoon cookie scoop. Roll into balls.
3. Roll each dough ball generously in powdered sugar until fully coated.
4. Place on the prepared baking sheet, leaving about 2 inches between each cookie.
5. Using a rounded tablespoon or your thumb, press a deep indent into the center of each dough ball.
6. Fill each indent with 1 teaspoon of the chilled lemon curd.

4. Bake

1. Bake the cookies for 10–12 minutes. The edges will be set, but the centers should still look soft.
2. The lemon curd may bubble slightly—that’s okay!
3. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
4. Optional: Chill in the fridge for 10–15 minutes to help the curd set fully.

5. Finish and Serve

Once the cookies are fully cooled, dust the edges with extra powdered sugar. Serve cold, room temperature, or even slightly warm.

How to Serve

These cookies are delightful on their own, but here are a few serving ideas:

• Serve on a platter with a dusting of powdered sugar and lemon zest for visual flair.
• Add to a spring-themed dessert table with other citrus treats.
• Pair with a hot cup of tea or herbal infusion for a cozy afternoon treat.
• Serve slightly chilled with a scoop of vanilla or lemon sorbet on the side.

Pairing Suggestions

Looking to round out your dessert table or tea time? Try these:

Drinks:

• Hot mint or chamomile tea
• Sparkling water with lemon slices
• Iced hibiscus or berry tea

Other Desserts:

• Shortbread cookies for a buttery contrast
• Fruit salad with berries and mint
• Lemon loaf cake for a citrusy medley

Savory Options:

• After a light salad lunch or brunch
• As a sweet bite following grilled chicken or fish

Storage, Freezing & Reheating Instructions

Storage:
Store cookies in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days. Bring to room temperature before serving if desired.

Freezing:
To freeze, place fully cooled cookies on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge or at room temperature.

Reheating:
If you prefer them warm, microwave individual cookies for 8–10 seconds. Be careful not to overheat the lemon curd.

Common Mistakes to Avoid

Not chilling the lemon curd: Warm curd will melt and spread too much in the oven.

Overbaking: The cookies should look slightly underbaked in the center. They’ll firm up as they cool.

Using bottled lemon juice: Fresh lemon juice gives a far better flavor and brightness.

Skipping the powdered sugar coating: This helps create that signature look and texture. Don’t skip it.

Overmixing the dough: This leads to dense, tough cookies. Mix just until the flour disappears.

Pro Tips

1. Use a cookie scoop for evenly sized cookies. It helps them bake consistently.
2. Chill your dough briefly before baking if it feels too sticky to handle.
3. Zest before juicing your lemons—it’s much easier.
4. Double the lemon curd and save some for toast, yogurt, or pancakes.
5. Use parchment paper or silicone mats to keep cookies from sticking and ensure easy cleanup.

Frequently Asked Questions (FAQs)

Can I use store-bought lemon curd?
Yes, but homemade has a brighter, fresher flavor. If using store-bought, go for a high-quality brand.

Can I make these ahead of time?
Yes. You can make the dough and lemon curd up to 2 days ahead and store in the fridge separately.

Do I need to refrigerate these cookies?
Yes, because of the lemon curd. Keep them chilled until serving.

Can I freeze the dough?
Yes, scoop and shape the dough into balls, freeze on a tray, then store in a freezer bag. Add the curd and bake from frozen, adding a minute or two to the bake time.

Can I skip the almond extract?
Absolutely. It adds depth, but the cookies will still taste delicious without it.

What can I do with leftover lemon curd?
Spread it on toast, swirl into yogurt, or drizzle over pancakes.

Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend. The texture may vary slightly, but it works.

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly fine for this recipe.

Why did my cookies spread too much?
Your dough may have been too warm. Chill it for 15–20 minutes before baking.

Can I make mini versions of these?
Yes, use a 1-tablespoon scoop and reduce the bake time by 1–2 minutes.

Conclusion & Call to Action

These Lemon Bar Butter Cookies are everything you want in a citrusy dessert—soft, rich, tangy, and buttery with just the right amount of sweetness. They’re easy enough for a beginner baker but impressive enough to serve at any celebration.

Whether you’re baking for a party, gifting a homemade treat, or simply craving something sunny and bright, these cookies are sure to bring smiles. Give them a try, and let me know how they turn out!

Don’t forget to leave a comment with your baking experience or tag your cookie photos online. I’d love to see your lemony creations. Happy baking!

Print