Frosted Lemon Sugar Cookie Bars
These irresistible Frosted Lemon Sugar Cookie Bars are perfectly soft and chewy with citrus flavor in every bite. Made with simple ingredients and in less than an hour, these cookie bars are perfect for when you want something quick but still homemade and impressive.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 16
Ingredients
Lemon Cookie Bars
- 1.67 cups1.67 cups1.67 cups All Purpose Flour
- 1.5 tsp1.5 tsp1.5 tsp Cornstarch
- .75 tsp.75 tsp.75 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 1 cup1 cup1 cup Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Lemon Zest
- 2 Tbsp2 Tbsp2 Tbsp Vegetable Oil
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
Lemon Cream Cheese Frosting
- .25 cup.25 cup.25 cup Butter, Unsalted, at room temperature
- 2 oz2 oz2 oz Cream Cheese, Full Fat, at room temperature
- 2 tsp2 tsp2 tsp Lemon Zest
- 2 cups2 cups2 cups Powdered Sugar
- 1 tsp1 tsp1 tsp Lemon Juice, or as needed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Lemon Cookie Bars
- Preheat the oven to 350°F/177°C. Line an 8x8-inch or 9x9-inch square baking pan with parchment paper so that it hangs over the sides.
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until light and fluffy.
- With the mixer on medium-low speed, stream in the oil and mix until combined.
- Add the egg, yolk, and vanilla and mix together then mix in the lemon juice.
- On low speed, add the dry ingredients and mix until just combined.
- Spread the cookie dough in the prepared pan and bake the bars for 20-25 minutes until the edges are lightly golden brown. You’ll want the middles to still be soft.
- Set the hot pan on a wire rack to cool.
- Lemon Cream Cheese Frosting
- Using a handheld or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and lemon zest on medium-high speed until smooth and creamy.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Add lemon juice for a spreadable consistency, as needed. Increase the mixer speed to medium and beat for 1-2 minutes, or until the mixture is light and fluffy.
- Spread the frosting over the completely cooled bars.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap unfrosted bars tightly in plastic wrap and foil. When ready to serve, thaw in the fridge overnight, then frost and serve.
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About This Recipe
Show nutritional information
Coconut Free Desserts Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 273 |
| Fat: | 12 g |
| Carbohydrates: | 39 g |
| Protein: | 6 g |
| Cholesterol: | 34 g |
| Sodium: | 68 mg |
| Fiber: | 0 g |
| Sugars: | 27 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Frosted Lemon Sugar Cookie Bars”
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seeing you pop up on my feed made me so happy!! extra happy because anything lemon is my fave!
I’m happy to be back 🙂 Me too!! Hard to resist a lemon dessert!