Nothing says summer like a refreshing fresh lemon dessert! We all know I’m a sugar cookie addict and yes I’ve already posted a lemon sugar cookie but I’m starting to convert to making sugar cookie bars more often because they are easier and they don’t require dough to be chilled, plus they are easier to travel with for parties.
[post_ads]These are definitely one of the best sugar cookie bars I’ve ever tasted! They are brimming with vibrant lemon flavor. This isn’t one of those “hmm what’s this flavor I can’t quite put my finger on it?” desserts. With one small little nibble you’ll know they’re lemon. If you are making them for your kids and they don’t love a strong lemon flavor you can cut back on the zest and omit the lemon extract, but for the true lemon lover leave them just as they are. I absolutely love fresh lemon in anything so these were incredibly hard for me to resist, I kept going back and trimming off little piece after little piece the entire day. Not to mention they are so soft and moist. They are Lofthouse style cookies turned lemon sugar cookie bar – and they’re made with real butter none of that margarine (and countless other additives) you’ll find in the Lofthouse cookies.
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I’ve already made these twice and I’m sure I’ll make them many more times this summer. I dare say they are my new favorite summer cookie and they will likely become yours too! They’re perfect infusion of lemon flavor and melt-in-your-mouth texture is simply dreamy!
Lemon Sugar Cookie Bars
Yield: 20 bars
Ingredients
2 1/2 cups (354g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup (210g) granulated sugar
1 Tbsp lemon zest
10 Tbsp (5 oz) unsalted butter, softened partially*
1 large egg
1 large egg white
2 Tbsp sour cream
1 tsp lemon extract
1 tsp vanilla extract
Frosting
1/2 cup (4 oz) unsalted butter, softened
2 1/2 cups (297g) powdered sugar
2 tsp lemon zest
2 Tbsp fresh lemon juice
Yellow food coloring and sprinkles (optional)
Directions
For the bars:
Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside.
In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
Add sugar and lemon zest to the bowl of an electric stand mixer and with your fingertips rub lemon zest with sugar until sugar is slightly yellow and fragrant. Add butter and whip butter and sugar mixture until pale and fluffy. Stir in egg then egg white. Add sour cream, lemon extract and vanilla extract and mix until combined. Slowly add dry mixture and mix just until combined.
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Spray hands with non-stick cooking spray or rub with butter and gently press mixture into an even layer prepared baking dish. Bake until toothpick inserted into the center comes out clean and bars are set, about 15 - 16 minutes. Cool completely, then frost add sprinkles and cut into squares.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until light and fluffy. Mix in powdered sugar, lemon zest and lemon juice and mix until light an fluffy. Tint with food coloring if desired.
*You want the butter to still be cool, this is so the dough isn't too warm and sticky to work with when pressing into the baking dish.
Courtesy: Cooking Classy
