Description
Skip the hassle of shaping individual cookies with these soft and thick Frosted Lemon Sour Cream Cookie Bars. Bursting with bright, fresh lemon flavor and a tangy sour cream base, these bars are baked in a pan for easy preparation and topped with a fluffy, zesty lemon buttercream frosting that makes them completely irresistible and perfect for any occasion.
Ingredients
For the Cookie Bars
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup Kemps sour cream
- 2 tablespoons fresh lemon juice
- 2 2/3 cups all-purpose flour
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
For the Frosting
- 1/2 cup butter, softened
- 2 1/2 to 3 cups confectioner’s sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2 1/4 teaspoons half & half
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with aluminum foil and lightly spray it with non-stick cooking spray to ensure easy removal of the cookie bars.
- Cream Butter and Sugar, Add Wet Ingredients: In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined and creamy. Then stir in the sour cream and fresh lemon juice until the mixture is smooth and evenly blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, lemon zest, baking powder, baking soda, salt, and nutmeg to distribute the leavening agents and spices evenly.
- Mix Dry Ingredients into Wet: Slowly add the dry ingredients to the wet mixture, beating continuously. Depending on your mixer’s strength, you may need to finish incorporating the flour with a wooden spoon to ensure everything is well combined without overmixing.
- Press Dough into Pan: Spread the cookie dough evenly into the prepared baking dish, pressing it into the corners to create an even layer for baking.
- Bake: Bake the cookie bars for 12 to 15 minutes, or until the center feels firm to the touch and the edges start to pull away slightly from the foil lining. This ensures the bars are baked through but remain soft and tender.
- Cool Bars: Remove the pan from the oven and transfer it to a wire rack to cool completely before frosting, preventing the buttercream from melting.
- Prepare Frosting: While the bars cool, make the frosting by creaming the softened butter with 2 1/2 cups of confectioner’s sugar until smooth. Add the fresh lemon juice, lemon zest, and half & half, then beat the mixture until light and fluffy. Add up to 1/2 cup more confectioner’s sugar if needed to achieve your desired frosting consistency.
- Frost Bars: Once completely cooled, spread the lemon buttercream frosting evenly over the cookie bars. Let the frosting set slightly before slicing.
Notes
- Make sure the cookie bars are completely cooled before frosting to prevent the frosting from melting.
- You can substitute regular sour cream if Kemps is unavailable.
- Adjust the amount of confectioner’s sugar in the frosting to get your preferred thickness and sweetness.
- Use fresh lemons for the best citrus flavor in both the bars and frosting.
- Store the frosted bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
