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Lemon Bar CookiesLemon Bar Cookies

Lemon Bar Cookies

Dusted with confectioners sugar, these soft, chewy cookies are like a tart lemon curd or lemon bar in cookie form. For a different citrus tang, make them with lime or even grapefruit instead.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Bar Cookies
Lemon Bar Cookies
Prep Time75 Minutes
Servings48
Cook Time12 Minutes
Ingredients
4 1/2 cups all-purpose flour
1/3 cup instant lemon pudding mix (powder)
4 teaspoons baking powder
1 1/2 teaspoons salt
1 pound cream cheese
2 sticks unsalted butter
3 cups granulated sugar
1 teaspoon lemon extract
3 tablespoons lemon zest
2 eggs
1/4 cup lemon juice
Powdered sugar for rolling and dusting
Directions
  1. In a bowl combine flour, lemon pudding mix, baking powder and salt. Mix together with a whisk.
  2. Using your electric mixer or beaters, beat together cream cheese, butter, sugar, extract and zest.
  3. Add eggs one at a time to butter mixture.
  4. Mix in lemon juice.
  5. Slowly add dry mixture to wet mixture, beating on slow until just combined.
  6. Cover and refrigerate dough for at least one hour.
  7. Heat oven to 350 F and line 2 baking sheets with parchment paper.
  8. Scoop out 1-inch rounds and roll them in a bowl of confectioners sugar. (Note: Dough will be sticky.)
  9. Place on cookie sheet, leaving 2 inches between each cookie dough ball.
  10. Bake for 12-14 minutes or until edges are just barely browned.
  11. Cool on cookie sheet for 10 minutes, then finish cooling completely on cooling rack.
75 minutes
Prep Time
12 minutes
Cook Time
48
Servings

Directions

  1. In a bowl combine flour, lemon pudding mix, baking powder and salt. Mix together with a whisk.
  2. Using your electric mixer or beaters, beat together cream cheese, butter, sugar, extract and zest.
  3. Add eggs one at a time to butter mixture.
  4. Mix in lemon juice.
  5. Slowly add dry mixture to wet mixture, beating on slow until just combined.
  6. Cover and refrigerate dough for at least one hour.
  7. Heat oven to 350 F and line 2 baking sheets with parchment paper.
  8. Scoop out 1-inch rounds and roll them in a bowl of confectioners sugar. (Note: Dough will be sticky.)
  9. Place on cookie sheet, leaving 2 inches between each cookie dough ball.
  10. Bake for 12-14 minutes or until edges are just barely browned.
  11. Cool on cookie sheet for 10 minutes, then finish cooling completely on cooling rack.