Description

Lemon Sugar Cookie Bars feature a soft and chewy cookie base topped with creamy, tangy lemon frosting, offering a perfect balance of sweetness and tartness in every bite. They’re easy to make and perfect for any occasion.

Ingredients

2 ½ cups (310 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1 ½ sticks or 170 g) unsalted butter, room temperature

½ cup (4 oz. or 113 g) block-style cream cheese, room temperature

1 ½ cups (300 g) granulated sugar

1 tablespoon freshly grated lemon zest

1 large egg, room temperature

1 teaspoon vanilla extract

2 tablespoons freshly squeezed lemon juice

1 cup (226 g or 2 sticks) unsalted butter, room temperature (for frosting)

2 ½ cups (300 g) confectioners’ sugar, sifted

2 tablespoons fresh lemon juice (for frosting)

1–2 tablespoons milk (optional, for frosting)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium speed until smooth, about 1 minute.
Add the sugar and lemon zest, then mix on medium-high speed until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and lemon juice, and mix until combined.
Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined (be careful not to over-mix).
Transfer the dough to the prepared baking pan, spreading it evenly (it will be thick).
Bake for 20 to 25 minutes, or until light golden brown on the edges and a toothpick inserted in the center comes out clean. Allow the bars to cool completely on a wire rack (about an hour).
For the frosting, beat the butter on medium-high speed until fluffy, about 4 minutes.
Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the lemon juice and mix until combined.
If the frosting is too thick to spread, add milk 1 teaspoon at a time.
Spread the frosting over the cooled cookie bars and slice into 24 bars.

Notes

If you prefer a richer frosting, replace half of the butter with cream cheese.
For a different twist, add 1 cup of white chocolate chips or chopped nuts, like walnuts or almonds, to the dough.
To make a smaller batch, cut the recipe in half and bake in an 8×8-inch pan for 18 to 20 minutes, yielding 16 smaller squares.
Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze the bars (frosted or unfrosted) for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 24g
Sodium: 90mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg