Lemon Bar Butter Cookies (Print Version)
# Ingredients:
→ Homemade Lemon Curd
01 -
1/2 cup (100g) granulated sugar
02 -
3 large egg yolks
03 -
1 teaspoon cornstarch
04 -
2 tablespoons lemon zest (about 2 large lemons)
05 -
1/4 cup (60ml) fresh lemon juice (2-3 large lemons)
06 -
1/4 cup (55g) unsalted butter, sliced into tablespoons
→ Gooey Butter Cookies
07 -
2 1/4 cups (286g) all-purpose flour
08 -
2 teaspoons baking powder
09 -
1/2 teaspoon salt
10 -
8 oz full-fat cream cheese, room temperature
11 -
1/2 cup (110g) unsalted butter, room temperature
12 -
1 1/2 cups (300g) granulated sugar
13 -
1 large egg plus 1 egg yolk
14 -
1 teaspoon vanilla extract
15 -
1/2 teaspoon almond extract (optional but recommended)
16 -
1 cup powdered sugar for coating
# Instructions:
01 -
In a medium saucepan, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined. Then whisk in the lemon zest and juice.
02 -
Cook over medium heat until thickened, stirring occasionally at first but constantly toward the end. This takes about 8-10 minutes on a gas stovetop or about 20 minutes on electric. The curd is ready when it coats the back of a spoon.
03 -
Remove from heat and add the butter. Stir until completely melted and combined. Pour the curd into a wide, shallow heat-proof container. Cover and refrigerate while making the cookie dough.
04 -
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
05 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
06 -
In a large mixing bowl using a hand or stand mixer with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth and lump-free. Scrape down the sides and bottom of the bowl and mix again.
07 -
With the mixer running on medium speed, slowly pour in the sugar. Increase speed to medium-high and beat for about a minute. Then mix in the egg, egg yolk, vanilla extract, and almond extract (if using). Scrape down the bowl and mix again until well combined.
08 -
Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix. Use a rubber spatula to incorporate any dry bits from the bottom of the bowl. The dough should be thick but sticky.
09 -
Fill a small bowl with powdered sugar. Using a large cookie scoop (about 3 tablespoons), scoop balls of dough directly into the powdered sugar and coat completely. Place 5 coated dough balls on your baking sheet, evenly spaced apart.
10 -
Using the back of a rounded tablespoon or your thumb, press into the center of each dough ball to create a round indent for the lemon curd.
11 -
Fill each cookie indent with a full teaspoon of the chilled lemon curd.
12 -
Bake for 10-12 minutes or until the cookies have flattened and the curd is pale and bubbly. The curd will look very pale right out of the oven but will become more vibrant as the cookies cool.
13 -
Allow the cookies to cool on the baking sheet for about 2 minutes, then transfer to a cooling rack. Continue baking the remaining cookies in batches. Once completely cooled, refrigerate for about 15 minutes to fully set the curd.
14 -
Dust the edges of each cookie with any leftover powdered sugar, leaving the lemon curd in the center visible. Enjoy!
# Notes:
01 -
These cookies combine the flavors of tangy lemon bars with the soft, gooey texture of butter cookies.
02 -
The lemon curd can be made up to 3 days in advance and stored in the refrigerator.
03 -
For the best texture, don't overbake the cookies - they should still be soft and slightly puffy when removed from the oven.