Lemon Bar Cookies: Soft Cream Cheese Cookie

Have you ever craved the zesty tang of a classic lemon bar but wished it came in cookie form? Well, guess what—you’re in for a treat! These Lemon Bar Cookies from Cambrea Bakes are here to satisfy your sweet tooth while bringing a little sunshine to your day. With their soft cream cheese cookie dough, luscious tart lemon curd, and a dusting of powdered sugar, they’re like biting into happiness. Ready to learn how to make them? Let’s dive in!

Table of Contents

Why You’ll Love These Lemon Bar Cookies

Imagine sinking your teeth into a buttery, melt-in-your-mouth cookie that’s bursting with citrusy flavor. Sounds dreamy, right? Here’s why these cookies deserve a spot in your recipe collection:

Easy Lemon Sugar Cookies : This recipe combines the best of both worlds—lemon sugar cookies and classic lemon bars. It’s simple enough for bakers of all skill levels.
Homemade Lemon Curd : The star of the show is the tart lemon curd , which adds a bright, refreshing kick to balance the sweetness of the cream cheese cookie dough .

If you’re a fan of recipes that feel fancy but are surprisingly easy to whip up, this one’s for you.

Ingredients You’ll Need

Before we get into the nitty-gritty, let’s talk ingredients. Freshness is key here, so grab some juicy lemons from the market (yes, fresh lemons really do make a difference!). Here’s what you’ll need:

For the Lemon Curd:

½ cup granulated sugar
3 egg yolks
¼ cup fresh lemon juice
1 tbsp lemon zest
4 tbsp unsalted butter (room temperature)

For the Cream Cheese Dough:

7 tbsp unsalted butter (room temperature)
3.5 ounces full-fat cream cheese (room temperature)
1 cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
1 tsp vanilla extract
1¾ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
Powdered sugar (for rolling)

Step-by-Step Instructions

Let’s break it down into bite-sized steps. Don’t worry—this isn’t rocket science. All you need is a little patience and a love for lemony goodness.

Step 1: Whip Up That Lemon Curd

Start by making the lemon curd recipe because it needs time to cool. Combine the sugar, lemon juice, egg yolks, and zest in a small pot. Cook over medium-low heat, stirring constantly for about 12 minutes. Think of it as a mini arm workout! Once the curd thickens enough to coat the back of a spoon, stir in the butter and set it aside to chill.

Step 2: Make the Cream Cheese Cookie Dough

In a large bowl, cream together the butter and cream cheese until smooth. Add the sugar, egg, egg yolk, and vanilla, mixing until fluffy. Fold in the flour, baking powder, and salt just until combined. Overmixing is a no-no—it can make your cookies tough instead of tender.

Step 3: Roll, Scoop, and Chill

Use a cookie scoop to portion out the dough, then roll each ball in powdered sugar until fully coated. Place them on a parchment-lined tray and press a well into the center of each cookie using the back of a spoon. Fill those wells with a teaspoon of your chilled lemon curd. Pop the tray in the freezer for 1-2 hours to firm up before baking.

Step 4: Bake to Perfection

Preheat your oven to 350°F (180°C). Bake the cookies for 12-13 minutes, keeping an eye on them so they don’t overbake. Let them cool completely on a wire rack before giving them another light dusting of powdered sugar.

Pro Tips for Perfect Lemon Bar Cookies

Here are a few tricks I’ve picked up along the way:

Use a Kitchen Scale : Measuring ingredients by weight ensures accuracy. Trust me; it makes a world of difference!
Keep Stirring That Curd : Constant stirring prevents the eggs from scrambling. Nobody wants scrambled egg cookies, right?
Chill Before Baking : Freezing the dough solid helps the cookies hold their shape and keeps the curd from spilling out during baking.
Fresh Lemons Are Best : Bottled lemon juice works in a pinch, but fresh lemons give you that vibrant flavor we’re aiming for.

Storage and Freezing Tips

Got leftovers? Lucky you! Store the baked cookies at room temperature in an airtight container for up to 3-4 days. If you want to prep ahead, freeze the unbaked dough balls. Just layer them between sheets of parchment paper in an airtight container. When you’re ready to bake, give them a quick re-roll in powdered sugar since it tends to melt slightly in the freezer.

FAQs About Lemon Bar Cookies

Can I use store-bought lemon curd?

Absolutely! While homemade curd has that unbeatable fresh taste, store-bought works too. Just make sure it’s not overly runny.

Do I need to chill the dough?

Yes, chilling is crucial. Skipping this step might lead to flat, spread-out cookies. Patience pays off!

How can I make them extra lemony?

Add extra lemon zest to the dough or sprinkle some on top after baking. More zest = more zing!

Final Thoughts

There’s something magical about the combination of creamy cream cheese cookie dough and tangy lemon curd . Whether you’re baking these for a summer picnic, a holiday cookie exchange, or just because, they’re guaranteed to impress. So, what are you waiting for? Grab those lemons, preheat your oven, and let’s get baking!