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Lemon Bar CookiesLemon Bar Cookies
Lemon 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
4.5 cups all-purpose flour
1/3 cup instant lemon pudding mix (powder)
4 teaspoons baking powder
1.5 teaspoons salt
1 pound cream cheese
2 sticks unsalted butter
3 cups sugar
1 teaspoon lemon extract
3 tablespoons lemon zest
2 eggs
.25 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

Shop Ingredients

Makes 48 servings
4.5 cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
1/3 cup instant lemon pudding mix (powder)
Jell-O Lemon Instant Pudding & Pie Filling
Jell-O Lemon Instant Pudding & Pie Filling, 3.5 Ounce
$2.19$0.63/oz
4 teaspoons baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
1.5 teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
1 pound cream cheese
Crystal Farms Cream Cheese Block
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
2 sticks unsalted butter
Land O'Lakes Unsalted Butter
Land O'Lakes Unsalted Butter, 16 Ounce
$6.29$0.39/oz
3 cups sugar
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
1 teaspoon lemon extract
McCormick Pure Lemon Extract
McCormick Pure Lemon Extract, 2 Ounce
$3.69$1.85/oz
3 tablespoons lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
2 eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$6.49$0.54 each
.25 cup lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Powdered sugar for rolling and dusting
Wholesome Organic Powdered Confectioners Sugar
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
Huge Deal
$4.49 was $5.99$0.28/oz

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.