Description
Delightfully soft and tangy Lemon Sugar Cookie Bars featuring a zesty lemon-flavored dough topped with a luscious lemon cream frosting. Baked to perfection with a tender crumb and a hint of vanilla and lemon, these bars are perfect for spring gatherings, afternoon snacks, or any time you crave a bright, sweet treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
- 1 tablespoon lemon flavoring
- 1 ½ teaspoons baking powder
- ½ teaspoon salt (omit if using salted butter)
- 2 ¼ cups all-purpose flour
Frosting
- ½ cup unsalted butter (1 stick), softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 ½ teaspoons lemon flavoring
- 1 tablespoon fresh lemon juice (optional; replace with milk if omitted)
- A drop of yellow food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). If your butter isn’t softened, microwave it for about 10 seconds to soften slightly for easier mixing.
- Cream Butter and Sugar: In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 20-30 seconds until creamy. While beating, add in 1 large egg, 2 teaspoons vanilla bean paste, and 1 tablespoon lemon flavoring to fully incorporate.
- Add Dry Ingredients: Add 1 ½ teaspoons baking powder, ½ teaspoon salt, and gradually add 2 ¼ cups all-purpose flour about ½ cup at a time on low speed. Mix until flour is fully blended, about 20-30 seconds, taking care not to overmix to maintain soft texture.
- Prepare Pan: Spray a 9×13 inch metal baking pan with cooking spray, then line it with parchment paper. Pressing butter under the paper helps it stay in place.
- Press Dough into Pan: Evenly press the cookie dough into the prepared pan to form a uniform layer.
- Bake Cookie Bars: Bake in the preheated oven for 14-16 minutes. Remove bars once you see just a tiny amount of browning around the edges. The center may appear slightly underdone, which is ideal as it will continue cooking as it cools.
- Cool Completely: Let the bars cool fully before frosting. Placing the pan on a cooling rack in the refrigerator can speed up this process.
- Make Frosting: In a large bowl, beat ½ cup unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla bean paste, and 1 ½ teaspoons lemon flavoring, then increase speed to high and beat for 2 minutes to create a fluffy texture. Add 1 tablespoon fresh lemon juice and beat for another 30 seconds. If using, add a drop of yellow food coloring. If frosting is too thick, add a splash of milk to thin.
- Frost Bars and Add Sprinkles: Spread the frosting evenly over the cooled bars. If using sprinkles, add them immediately so they adhere before the frosting sets.
- Slice and Store: Cut the bars into 24 squares. Store in an airtight container at room temperature for 2-3 days. Bars can also be frozen for up to 1-2 months.
Notes
- Use the spoon & level method to measure flour for best results and avoid dry bars.
- Removing bars from the oven just as edges start browning ensures a soft, chewy center.
- If not using fresh lemon juice in frosting, substitute with milk to maintain spreadable consistency.
- Store bars in an airtight container to prevent drying out.
- Bars freeze well but may dry if kept frozen longer than 2 months.
