There’s something magical about the zingy brightness of lemon bars combined with the comforting buttery goodness of a classic cookie. These Lemon Bar Butter Cookies capture that perfect balance in every bite – a tender, melt-in-your-mouth butter cookie base infused with vibrant lemon flavor and topped with a luscious lemon glaze that crackles delicately when you bite into it.
Inspired by my grandmother’s famous lemon bars but reimagined in a convenient cookie form, these treats deliver all the citrusy punch you crave without the fuss of traditional bar preparation. The result is a delightful handheld dessert that brightens any day and disappears quickly from cookie jars!
Why You’ll Love This
- Quick preparation time – only 45 minutes from start to finish
- The perfect balance of buttery richness and bright lemon tanginess
- Impressive enough for guests but simple enough for weeknight baking
- Makes a manageable batch of about 4 servings (no overwhelming leftovers)
- Stores beautifully, with the flavors actually improving after a day
Ingredients
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 teaspoon cornstarch
- 2 tablespoons lemon zest (about 2 large lemons)
- 1/4 cup (60ml) fresh lemon juice (2-3 large lemons)
- 1/4 cup (55g) unsalted butter, sliced into tablespoons
- 2 1/4 cups (286g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup (110g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1 cup powdered sugar for coating
Instructions
- 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.
- 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.
- 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.
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill each cookie indent with a full teaspoon of the chilled lemon curd.
- 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.
- 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.
- Dust the edges of each cookie with any leftover powdered sugar, leaving the lemon curd in the center visible. Enjoy!
Tips & Variations
- For an extra lemon punch, add 1/4 teaspoon of lemon extract to the cookie dough
- Try using Meyer lemons when in season for a slightly sweeter, more aromatic flavor
- Add 1/2 teaspoon of dried lavender to the sugar before creaming with butter for a lovely floral note
- For a prettier presentation, sprinkle additional lemon zest or edible dried flowers on the glaze before it sets
- The dough can be made ahead and refrigerated for up to 3 days before baking
- If your glaze is too thick, add a few drops of lemon juice; if too thin, add more powdered sugar
Serving Suggestions
These bright, tangy cookies are perfect alongside a cup of Earl Grey tea or a frothy cappuccino. For an elegant dessert presentation, serve them with small scoops of vanilla bean ice cream and fresh berries on the side.
They also make a lovely addition to a brunch spread, especially when paired with yogurt parfaits or a fruit salad featuring seasonal berries and mint.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days
- The cookies will soften slightly after the first day, developing an even more tender texture
- For the brightest flavor, be sure to use fresh lemons rather than bottled juice
- Cookies are done when they’re just barely golden at the edges – don’t overbake!
FAQs
Can I freeze these cookies?
Yes! Freeze the unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature and add the glaze just before serving.
Can I use salted butter instead of unsalted?
Yes, but omit the additional salt in the recipe to prevent the cookies from becoming too salty.
How do I know if my lemons will yield enough juice?
One medium lemon typically yields about 2-3 tablespoons of juice and 1-2 teaspoons of zest, which should be sufficient for this recipe.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
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