Lemon Bar Cookies
These lemon bar cookies offer a delightful combination of crisp edges and a soft, chewy center, infused with the bright flavors of fresh lemon.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage
- Serve the cookies warm or at room temperature. They can be dusted with powdered sugar for extra sweetness.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Notes
Pro Tips: For best flavor, use fresh lemons for zest and juice. Slightly underbake for chewier cookies.
Ingredient Substitutions: Use bottled lemon juice if needed, or a dairy-free butter substitute.
How to Serve: Enjoy with tea or coffee. Dust with powdered sugar for added sweetness.
Storage & Freshness: Keep in an airtight container for up to 5 days.
Make-Ahead Tips: Dough can be made ahead and refrigerated for up to 24 hours before baking.
Ingredient Substitutions: Use bottled lemon juice if needed, or a dairy-free butter substitute.
How to Serve: Enjoy with tea or coffee. Dust with powdered sugar for added sweetness.
Storage & Freshness: Keep in an airtight container for up to 5 days.
Make-Ahead Tips: Dough can be made ahead and refrigerated for up to 24 hours before baking.