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.
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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.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
It’s a lemon bar recipe, NOT cookies. Why bother going to all the effort to take beautiful pictures of COOKIES, when the recipe is not for cookies? No stars for that reason alone.
Looks are deceiving, expected a round cookie, should have read thru first and diff ingredient amts in two diff spots