Lemon Bar Cookies with Lemon Curd
Enjoy summer in a bite with these lemon bar cookies! These soft, buttery cookies have a tart lemon curd center and are dusted with powdered sugar.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 ¼ cup all purpose flour
- ½ teaspoon salt
- ¾ cup powdered sugar for rolling
- ½ cup lemon curd
Instructions
- In a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy.1 cup unsalted butter, ¾ cup granulated sugar
- Add the egg yolk and vanilla extract. Beat on medium-high until well combined.1 egg yolk, 2 teaspoon vanilla extract
- Gradually mix in the flour ½ cup at a time on low until fully combined. Then mix in the salt.2 ¼ cup all purpose flour, ½ teaspoon salt
- Chill the cookie dough for 20 minutes. While it chills, preheat the oven to 350°F/180°C and line 2 cookie sheets with parchment paper.
- Use a medium cookie scoop to portion the dough. Roll each scoop into balls.
- Drop each ball into a bowl of powdered sugar, rolling it around until evenly coated. Place the balls 1-2 inches apart from each other on the lined baking trays.¾ cup powdered sugar
- Use the bottom of a teaspoon to press down on top of the dough to create a well. Fill the well with 1 heaping teaspoon of lemon curd.½ cup lemon curd
- Bake the cookies for 12-14 minutes until the edges are set and the lemon curd is bubbly.
- Remove from the oven and let the cookies cool on the hot tray for 5 minutes.
- Transfer the cookies to a wire rack and let them cool completely. Dust with more powdered sugar and enjoy!
Video
Notes
Use room temperature butter and egg yolk so they're easy to mix.
For accuracy, weigh the flour in grams using a food scale. See the metric tab above. If you're using cup measurements, use the spoon and sweep method.
Storage: Store baked cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. If you have leftover lemon curd, store it in a jar in the refrigerator for 5 days.
Freezing: Baked cookies, cookie dough, and lemon curd can be frozen in airtight containers for up to 3 months.
Nutrition
Serving: 1cookieCalories: 135kcalCarbohydrates: 17.5gProtein: 1.2gFat: 6.8gSaturated Fat: 4.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gTrans Fat: 0.3gCholesterol: 22.7mgSodium: 51.5mgPotassium: 13.1mgFiber: 0.3gSugar: 10.3gVitamin A: 197.7IUCalcium: 4.1mgIron: 0.5mg
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