All the flavors of a lemon bar, but in the form of a cookie! This creamy and delicious lemon cookie is rolled in graham crackers and then baked.
In these cookies I finely minced some candied lemon peel from Paradise Fruit for an added lemon punch….but these cookies can be made without the candied lemon too!
You definitely need quality lemon extract for these cookies though! Rodelle’s lemon extract is top notch!
Lemon Bar Cookies
Print RecipeIngredients
- 1/2 cup of unsalted butter, room temperature
- 4-ounces (1/2 block) cream cheese, room temperature
- 2 cups white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons lemon extract (I used Rodelle)
- 2 tablespoons + 2 teaspoons fresh lemon juice
- zest of two lemons
- 1 tablespoon finely minced candied lemon (I used Paradise Fruit Co) - optional
- 1/2 teaspoon salt
- 4-1/2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- TOPPING:
- 1/4 cup crushed graham cracker crumbs
- 2 tablespoons white granulated sugar
Instructions
****COOKIE DOUGH NEEDS TO CHILL BEFORE BAKING****
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, and cream cheese. Mix on medium-high speed until light and creamy. Add the sugar and mix until fluffy. Add the eggs one at a time to the mixture, mixing each egg into the dough fully before adding each egg. Mix in the lemon extract, lemon zest, candied lemon (if using), lemon juice and salt. Mix until combined.
Change the mixer to low speed and add the flour, baking powder and cornstarch. Mix until barely combined. Remove the bowl from the mixer and refrigerate the dough for 2-3 hours or overnight (if overnight, place the dough in tightly wrapped plastic wrap).
Once the dough has chilled, mix together the topping in a small bowl. Line three baking sheets with parchment paper and preheat the oven to 350-degrees.
Use a standard sized cookie scoop to scoop cookie dough balls. Roll the cookie dough balls in the topping and place on prepared baking sheet. Bake, one baking sheet at a time, in 350-degree oven for 13-minutes. Remove baked cookies from the oven and allow cookies to set on the baking sheet for 15-minutes before transferring to a wire rack to finish cooling completely. Repeat process with remaining baking sheets.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for 5-7 days.
XOXO,
Kelly
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