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Lemon gooey butter cookies


Excellent, everything a true lemon bar should be. Buttery, tender and tart. Definitely use at least 1/2 cup of lemon juice or more. I’ve made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons.

I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it’s better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.

This was ok – very good taste, but consistency was not very good. I made it 3 different times trying to adjust for the softness and could not get it to come out right. If you don’t mind the softness (to the point it falls apart with bars in the center of the dish) it is good.

These were really good! i didnt have lemons so i added 6 tablespoons of lemon juice and an extra tablespoon of flour just to thicken it just a bit. They came out perfectly and i dusted some powdered sugar on top so they looked beautiful!

I made these for Easter, and they were so so good! Use real butter for a flaky crust. I added a couple Tablespoons more lemon juice & also about 2 tsp. grated zest because I really love that lemon flavor, these totally delivered. After giving the finished bars a good dusting of powder sugar, I topped with plenty of toasted coconut. Try these!

I had never made homemade lemon bars before so I tried this recipe. Let me tell you, the box lemon bars don’t stand a chance with these. You can taste all of the wonderful fresh ingredients. Make sure you use only this recipe when making lemon bars, they turn out perfect.



3¼ cups – 250 grams – organic all purpose flour such as king arthur flour
3 teaspoons – about 7 grams baking powder
1 – 7-ounce/220 gram – package cream cheese such as philadelphia softened
½ cup – 1 stick/113 grams – unsalted butter softened
1½ cups – 300 grams – granulated sugar
3 tablespoons – 13 grams – freshly grated lemon zest from 3 large lemons
1½ tablespoons – 22.5 ml – freshly squeezed lemon juice
1 teaspoon – 6 ml – pure vanilla extract
1/8 teaspoon – a few drops- lemon oil such as boyajian omit for gluten free variation
1/8 teaspoon natural yellow gel based food coloring such as chefmaster
1 teaspoon – 6 grams- kosher salt or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk – mine weighed 70 grams w-o shells-
1 cup – 125 grams- confectioners sugar sifted for rolling and dusting cookies


in a medium bowl whisk together flour and baking powder until well blended set aside using an electric stand mixer fitted with paddle attachment or handheld electric mixer cream.

together cream cheese and butter until well blended creamy and smooth beat in sugar lemon zest and juice vanilla lemon oil food coloring and salt mix until well combined light and fluffy scraping the bowl with a rubber spatula when necessary add egg and egg yolk and beat in well until creamy and light about 1 to 3 minutes on medium speed

on low speed gradually add flour mixture and mix until just fully incorporated dough will be very sticky cover work bowl and refrigerate at least 2 hours or overnight

meanwhile arrange oven rack in lower third of oven and preheat oven to 320ºF – 160ºC- line two baking sheets with parchment paper- set aside place confectioners’ sugar in a small bowl- set aside
measure enough dough to roll into generous 1 inch balls using a 1 1/4 inch spring-loaded cookie scoop – or by measuring a generous tablespoon of dough with a measuring spoon- making sure each scoopful is in equal amounts this is important for evenly baked cookies

roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat place dough balls on prepared baking sheets at least 3 inches apart

bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 15 minutes do not overbake the cookies will still be soft in the centers If they start to brown around the edges they have baked too long the underside of the cookies should be only very lightly browned
transfer to wire rack and allow cookies to cool completely on baking sheet once completely cooled carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container repeat with remaining dough on prepared cookie sheets

if desired chill the cookies in the refrigerator in an airtight container before serving dust cookies with additional confectioners sugar serve cookies chilled or at room temperature.

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Iced Pumpkin Cookies Recipe


Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen




  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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Chocolate Cappuccino Cheesecake Recipe


This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake




  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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Marbled Pumpkin Cheesecake Recipe


This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake





  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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