Lemon Bar Cookie
These Lemon Bar Cookies bring all the bright, zesty flavor of classic lemon bars into cookie form! With a soft, buttery base topped by a layer of luscious lemon filling, these cookies are perfect for any citrus lover. They’re easy to make, refreshingly tangy, and sure to impress at gatherings or as a delightful treat for yourself!
Our family has a sweet spot for anything lemon, and these Lemon Bar Cookies quickly became a household favorite. The first time I made them, my husband couldn’t resist sneaking one (or three!) before they even had a chance to cool. Now, they’re a staple in our kitchen, especially around springtime when we crave that bright, fresh lemon flavor. Sharing these cookies at family gatherings has even turned a few non-lemon-lovers into fans!
Why You’ll Love Lemon Bar Cookies
•Perfectly Balanced Flavor: Sweet, tangy, and satisfying in every bite.
•Easy to Make: With simple ingredients and minimal prep time.
•Great for Sharing: A unique twist on traditional lemon bars that everyone will enjoy.
•Soft, Buttery Texture: A melt-in-your-mouth base with a creamy lemon topping.
Ingredients Notes for Lemon Bar Cookies
•Fresh Lemon Juice & Zest: For an authentic, vibrant lemon flavor.
•Butter: Adds richness to the cookie base and lemon layer.
•Sugar: Sweetens the cookie while balancing the tartness of the lemon.
•All-Purpose Flour: The base of these cookies, giving them structure and softness.
•Eggs: To create a creamy, smooth lemon layer.
1. Preheat the Oven:
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•Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Prepare the Cookie Base:
•In a medium bowl, mix 1 cup of softened butter and ½ cup sugar until creamy. Stir in 1 ½ cups of flour until combined.
•Press the mixture into the prepared pan, forming an even layer. Bake for 15 minutes or until lightly golden.
3. Make the Lemon Layer:
•In a bowl, whisk together 1 cup sugar, 2 eggs, 2 tbsp flour, ¼ cup fresh lemon juice, and 1 tbsp lemon zest until smooth.
4. Assemble and Bake:
•Pour the lemon mixture over the warm cookie crust and bake for an additional 20 minutes or until set. Cool completely.
5. Dust and Serve:
•Once cooled, dust with powdered sugar and slice into squares. Enjoy!
Storage Options
•Refrigerate: Store in an airtight container in the fridge for up to 5 days.
•Freeze: These cookies freeze well; wrap them tightly and freeze for up to 3 months.
Variations & Substitutions
•Make it Extra Zesty: Add more lemon zest for an extra tangy bite.
•Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
•Add Coconut: For a tropical twist, sprinkle shredded coconut on top before baking.
Lemon Bar Cookie
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Cookie Base:
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- For the Lemon Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Zest of 1 lemon
- 1/4 cup fresh lemon juice about 2 lemons
- Powdered sugar for dusting, optional
Instructions
- Prepare the Cookie Base:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix the Cookie Base: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour, salt, and baking powder, mixing until a dough forms.
- Press into Pan: Press the cookie dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden.
- Prepare the Lemon Filling:
- Mix the Lemon Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, baking powder, lemon zest, and lemon juice until well combined.
- Pour Over Cookie Base: Once the cookie base is done baking, remove it from the oven and pour the lemon filling over the hot base.
- Bake Again: Return the pan to the oven and bake for an additional 15-20 minutes, or until the lemon filling is set and the edges are lightly golden.
- Cool and Serve:
- Cool: Remove from the oven and allow to cool in the pan for about 30 minutes. Then transfer to the refrigerator to chill for at least another 30 minutes before cutting.
- Slice and Dust: Once chilled, use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar if desired and cut into squares or bars.
