Description
These lemon bar butter cookies combine the rich, buttery texture of classic cookies with a tangy lemon curd center. Rolled in powdered sugar for a signature crinkle look, these cookies are soft, chewy, and bursting with bright citrus flavor. Perfect for any occasion!
Ingredients
Scale
For the Lemon Curd:
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- ¾ cup granulated sugar
- 3 large egg yolks
- 1 whole egg
- 2 tablespoons unsalted butter, cut into pieces
For the Butter Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
- Make the Lemon Curd: In a saucepan, whisk lemon juice, zest, sugar, egg yolks, and egg. Heat over medium-low, stirring constantly until thickened. Remove from heat, stir in butter, and cool.
- Prepare the Dough: Beat butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in the egg and extracts. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients. Chill dough for 30 minutes.
- Shape and Fill: Preheat oven to 350°F (175°C). Roll chilled dough into balls, coat in powdered sugar, and place on a lined baking sheet. Make an indent in each cookie and fill with 1 teaspoon of lemon curd.
- Bake: Bake for 10-12 minutes until set. Let cool before serving.
Notes
- Use fresh lemons for the best flavor.
- Chill the dough and curd to prevent spreading.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American