Description
Delight in these Frosted Lemon Sugar Cookie Bars, featuring a zesty lemon-infused sugar cookie base topped with a smooth and creamy lemon buttercream frosting. Perfectly baked to a golden finish and cut into easy-to-serve squares, these bars combine the tangy brightness of lemon with the richness of buttercream for an irresistible treat suitable for any occasion.
Ingredients
Cookie Base
- 1 tablespoon lemon zest (finely grated)
- 150 g granulated sugar
- 113 g butter (softened to room temperature)
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 160 g all-purpose flour
Lemon Buttercream Frosting
- 85 g butter (softened to room temperature)
- 180 g powdered sugar
- 1 tablespoon fresh lemon juice (room temperature)
- 1 teaspoon lemon zest (finely grated)
- 1/4 teaspoon salt
- 1 tablespoon cream (or milk, room temperature)
- Yellow sprinkles (Optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Grease and line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang to easily remove the baked cookie slab.
- Prepare Sugar and Butter Mixture: In a mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release the lemon oils. Add the softened butter and cream the mixture on high speed with a handheld electric mixer until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla, salt, and baking powder until fully combined.
- Incorporate Flour: Add the flour and mix until just combined into a thick but slightly sticky dough.
- Form Cookie Base: Crumble small pieces of the sticky dough evenly across the bottom of the prepared pan. Use your fingertips to press the pieces together to form an even layer.
- Bake Cookie Bars: Bake for about 25 minutes until the edges and top are lightly golden brown.
- Cool Cookie Slab: Remove from the oven and place on a wire rack to cool completely. Once cooled, lift the cookie slab out of the pan using the parchment overhang.
- Make Lemon Buttercream: In a stand mixer bowl fitted with the paddle attachment or using an electric whisk, whip the softened butter, lemon zest, and salt until pale and creamy.
- Add Powdered Sugar: Add powdered sugar and mix on low speed until well combined.
- Finish Frosting: Add cream and whip on medium-high speed until the frosting is pale and fluffy, scraping down the bowl as needed.
- Frost Cookie Bars: Spread the lemon buttercream evenly over the cooled cookie slab using an offset spatula. Optionally, sprinkle with yellow sprinkles.
- Cut and Serve: Cut the frosted cookie slab into 16 equal pieces.
- Storage: Store leftover cookie bars in an airtight container at room temperature for up to 5 days.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Rubbing lemon zest into sugar releases essential oils, enhancing lemon flavor.
- Press the dough pieces firmly for an even base to avoid crumbling after baking.
- Allow the cookie slab to cool completely before frosting to prevent melting.
- You can swap cream with milk for the frosting if preferred.
- Store bars in an airtight container to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
