Lemon Sugar Cookie Bars
Who else loves lemon? It's one of my favorite flavors for spring and summer, and I love that it tastes so bright and fresh. It's like eating sunshine! :) Since I adore lemon, and I love sugar cookies, these lemon sugar cookie bars were a no brainer. They're made with a soft, buttery, and sweet cookie base, and topped with a luscious and rich lemon buttercream. They taste just like a sugar cookie, but without all the annoying rolling and cutting! The cookie layer is so thick and soft, and the tart and sweet buttercream is the perfect complement. I also love that the recipe fills a 9 x 13 pan, which means there are plenty of cookies to go around! (That does not necessarily mean, however, that I am willing to share...)
Lemon Sugar Cookie Bars
for the cookies:
1/2 cup (4 ounces) butter, softened
1 cup sugar
zest of one lemon
1 egg + 1 egg white
1 1/2 tablespoons sour cream
1 teaspoon vanilla
1 teaspoon lemon extract
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
for the frosting:
1/2 cup (4 ounces) butter, softened
3 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk or half and half
1/2 teaspoon vanilla
5 drops yellow food coloring
Preheat the oven to 375. Line a 9 x 13 pan with foil or parchment and set aside. In a large bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the lemon zest and beat until fragrant. Add the egg, egg white, sour cream, vanilla, and lemon extract, and beat until smooth. Add the flour, baking powder, and salt, and mix to form a crumbly dough. Press the dough into the bottom of the prepared pan in an even layer. Pierce the dough with a fork every few inches to prevent it from bubbling while baking. Bake 17-20 minutes, or until light golden around the edges. Remove from the oven and let cool completely. When the cookies have cooled, beat together the butter and powdered sugar. Add the lemon juice, milk, and vanilla, and beat until smooth. Add the food coloring and beat on high until light and fluffy. Spread the frosting over the cooled cookie bars in an even layer.
originally published on Somewhat Simple
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