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Frosted Lemon Sugar Cookie Bars Recipe

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4.2 from 6 reviews

These Frosted Lemon Sugar Cookie Bars combine a soft, buttery lemon-infused sugar cookie base with a smooth, tangy lemon buttercream frosting. Garnished optionally with toasted sliced almonds, they offer a perfect balance of sweet and citrusy flavors, making them an ideal treat for any occasion.

Ingredients

For the Sugar Cookie Bars

  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon lemon zest
  • 2 large eggs (room temperature)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla bean paste
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

For the Lemon Buttercream Frosting

  • 1/2 cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla bean paste
  • Toasted sliced almonds (optional)

Instructions

  1. Prepare the sugar cookie dough: Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs, lemon juice, lemon zest, and vanilla bean paste, and beat until light and fluffy, about 3-5 minutes, the mixture will look much paler.
  2. Combine dry ingredients: Add the flour, baking powder, and kosher salt to the wet mixture and mix until thoroughly combined; the dough will be wet and sticky.
  3. Prepare the baking pan: Cut a parchment paper sling slightly smaller than the width of your cake pan. Lightly spray the bottom and sides of the pan with vegetable oil spray, then place the parchment paper sling inside, smoothing it flat against the pan. Use metal binder clips to secure if needed. This will allow easy removal of the bars after baking.
  4. Shape and chill the dough: Scoop the dough into the prepared pan and press down into an even layer. Wetting your fingertips slightly can help smooth the dough. Refrigerate for 15-20 minutes to firm up before baking.
  5. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C).
  6. Bake the bars: Bake the bars at 350°F for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
  7. Cool the bars: Remove from oven and let cool completely in the pan. Use the parchment sling to lift the bars out once cooled.
  8. Make the lemon buttercream: In a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until smooth and creamy. Add lemon juice and vanilla bean paste, then beat on high speed for 3-4 minutes until light and fluffy.
  9. Frost the bars: Spread dollops of lemon frosting evenly over the cooled bars, smoothing with the back of a spoon and creating gentle swirls.
  10. Garnish and serve: Sprinkle with toasted sliced almonds if desired. Cut into 16 bars and serve.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Chilling the dough before baking helps achieve a firmer texture and prevents spreading.
  • Parchment sling aids easy removal and clean edges.
  • Optional toasted almonds add a nice crunch but can be omitted for nut allergies.
  • Bar size can be adjusted by cutting into larger or smaller servings.

Find it online: https://yumntasty.com/frosted-lemon-sugar-cookie-bars-recipe/