Lemon Bar Cookies

A chewy lemony experience
Bruno Albouze Lemon Bar Cookies

Lemon Bar Cookies

Yields12 ServingsPrep Time35 minsCook Time14 minsTotal Time49 minsDifficultyBeginnerRating


Cookie Dough
 115 g Cream cheese, soft
 60 g Butter, soft
 1 g Salt
 150 g Sugar
 15 g Organic lemon zest
 2.50 g Lemon extract
 50 g Eggs, at room temp
 150 g All-purpose flour
 5 g Baking powder
 15 g Corn starch
 15 g Dried milk
 15 g Lemon juice
 1 g Yellow food coloring (optional)


Cookie Dough

Leaving cookie dough to rest in the refrigerator enhance its flavor.
In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, salt, sugar, zest, lemon extract on hight speed until smooth. Continue beating and add the egg. Add the sifted powders, lemon juice and food coloring and mix on low speed until well combined scraping down the sides of the bowl. Transfer cookie dough into a clean container, cover and refrigerate until firm. Divide cookie dough into 50g portions using an ice cream scoop or spoon dipped in hot water. Chill again or freeze until firm and form each portion into balls and drop into a bowl of confectioners’ sugar. Roll them around until they're covered. Once sugared, place on a lightly-greased cookie sheet or parchment or silicon mat, refrigerate 30 minutes and bake. Cookie dough can be refrigerated up to 4 days or frozen for weeks. Do not roll cookies in confectioners’ sugar too long before baking; the sugar will melt away.


Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake. Lemon cookies can be stored at room temperature for up to 3 days. Can be frozen as well. Enjoy!

Scroll to Top