Lemon Sugar Cookie Bars

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These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

My least favorite day of vacation is always the last one, especially when you’re leaving a place that you love. I always like to build in one extra day on the tail end of a vacation to recover from the actual vacation. However, there is also nothing better than coming home to your house and sleeping in your own bed. Am I right?

Sometimes we just need something easy to throw together that’s homemade. And when you bring out a tray of these Lemon Sugar Cookie Bars, your friends will think you worked all day in the kitchen making miracles.

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream.

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

You and I both know that’s not the case because sugar cookie bars are waaaay easier than actual cookies. For starters, there’s no chilling the dough. It’s right into the oven for these babies.

Also there’s no extra steps to scoop the dough and bake them in batches. I don’t know about you but I only like to use the top shelf of my oven, so it takes twice as long to bake a full batch of cookies because I only bake one tray at a time.

You’ll hardly ever find me frosting an actual sugar cookie unless it’s Christmas time. However, these sugar cookie bars are a breeze to slather on that perfect vanilla frosting.

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

This dough recipe, which is the base recipe for about a dozen different cookies on my site can be made into Snickerdoodles, Circus Animal cookies, sprinkles cookies and even peppermint if you’re looking for a festive treat.

For these lemon cookie bars, I’ve added a bit of lemon extract to the dough, which is optional but definitely helps to intensify the flavor. If you don’t have lemon extract, you can still use vanilla extract, but you might want to consider adding more lemon zest to the dough.

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

The same is true for the frosting. There’s nothing wrong with a classic vanilla frosting but I’ve added a little lemon zest to compliment the lemon sugar cookies bars. I used vanilla bean paste instead of vanilla extract in the frosting. The extract will do just fine but I love the subtle flavor the vanilla bean paste adds.

Now that you know all my secrets of sugar cookie bars, I’m sure you won’t judge me when I show up a plate of these, or if I made a dozen more flavors. High fives.

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

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These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

Lemon Sugar Cookie Bars

  • Author: Beyond Frosting

Description

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream.

Ingredients

For the cookie bars:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon extract
  • Zest of 1 lemon
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter

For the frosting:

  • 2 sticks unsalted butter
  • 3 ½ cups powdered sugar
  • 1 tablespoons heavy whipping cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Zest 1 lemon

Instructions

For the cookies:

  1. Preheat oven to 375° F
  2. Combine butter with sugar and beat on medium speed until well creamed together.
  3. Add the eggs, lemon extract and lemon extract. Mix into the butter and sugar until the eggs are well beaten.
  4. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add it into batter and beat on medium low speed until well combined and dough forms.
  5. Press the cookie dough into a 9-inch by 13-inch pan. I prefer to line the bottom with parchment paper or cookie spray.
  6. Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely.

For the frosting:

  1. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  2. Add 2 cups powdered sugar and mix on low speed until incorporated into butter.
  3. Next Add 2 teaspoons heavy whipping cream and mix to combine.
  4. Finally add the remaining powdered sugar, heavy cream and vanilla bean paste and whip it on high for at least 2 minutes until it’s light and fluffy.
  5. Spread over cooled cookie bars. Garnish with lemon zest. Slice and enjoy.

Notes

These bars should be slightly underdone in the middle. If you’re using vanilla extract instead of lemon, consider zesting 2 full lemons into the dough to get enough lemon flavor.

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6 Responses
  1. Nicole Johnson

    Are these the bars that you brought for us to try in Portland?? Because those were LEGIT, and these look equally amazing. I can’t wait to make them at home! <3 <3

  2. Heather Kinnaird

    these are making it very hard to stick to weight watchers, I LOVE lemon, and sugar cookies, and frosting. pretty sure these would be worth the cheat

  3. D Dell

    I think these are what I’m going to break my long sugar-free eating with. I can almost taste them! The lake looked awesome as usual and I sure hope I can meet you there next time!!

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