Easy Lemon Sugar Cookie Bars
Nothing says "springtime" like these fresh lemon sugar cookie bars! They are super easy to make and are the perfect Easter or Mother's Day dessert!
Ingredients
For the Lemon Sugar Cookie Bars
- 1¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 1 tsp lemon extract
For the Vanilla Frosting
- 6 tbsp unsalted butter (room temperature)
- 2 tbsp full-fat cream cheese
- 1¾ cups powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1-2 tbsp heavy whipping cream
- sprinkles for topping
Instructions
For the Lemon Sugar Cookie Bars
- Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper (keep the sides hanging off so that you can lift the bars out of the pan). Spray with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar together until creamy and fluffy.
- Add the egg, vanilla extract, and lemon extract. Beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. A few streaks of flour are ok.
- Transfer dough to the prepared pan and press into the pan using your hands or a spatula. Be sure to press all the way into the corners.
- Bake for 20-25 minutes, or until the edges are slightly golden.
- Remove from the oven and cool on a wire rack in the pan before frosting. Frost with vanilla frosting.
For the Vanilla Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and cream cheese together until light and fluffy.
- Add the powdered sugar and beat on low speed to combine. Increase speed to medium-high and beat until light and fluffy.
- Add the vanilla and salt and beat until combined. Add the heavy cream 1 tbsp. at a time, beating until the desired consistency is reached. Add more cream if the frosting is too thick.
- Spread frosting on cookie bars and top with sprinkles. Enjoy! You can chill the bars before cutting to set the frosting a bit better.
Notes
- Store bars in the refrigerator for up to 5 days
- Flour - increase by 1 tbsp
- Baking powder - decrease to 1/4 tsp
- Sugar - decrease by 3/4 tbsp (or a scant tablespoon)
- Eggs - use 2 instead of 1
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