Lemon Sugar Cookie Bars
If you have a lemon lover in your life, you must make them these delicious Lemon Sugar Cookie Bars that have the most perfect lemon flavor and the best lemon frosting.
Servings: 24 servings
Ingredients
Lemon Sugar Cookies
- 2 1/2 cups all purpose flour 300 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon table salt 9 grams
- 1 1/2 cups granulated sugar 297 grams
- 14 tablespoons unsalted butter 197.75 (room temperature)
- 2 large eggs
- 2 teaspoons lemon extract 9.9 ml (see note)
Lemon Frosting
- 1/2 cup unsalted butter room temperature (113 grams)
- 5 cups powdered sugar (567.5 grams)
- 1/4 cup milk (59 ml or 56.75 grams)
- 2 teaspoons lemon extract
- 1/8 teaspoon table salt
Instructions
Lemon Sugar Cookies
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking dish with parchment paper. I prefer to use an aluminum baking dish for the most even baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy, about three to six minutes.1 1/2 cups granulated sugar, 14 tablespoons unsalted butter
- Mix in the eggs one at a time. Once they are combined, add the lemon extract until well combined. Scrape down the sides of the bowl as necessary.2 teaspoons lemon extract, 2 large eggs
- Add the flour mixture. Mix on low only until the flour is combined enough not to fly out of the bowl. Turn the mixer all the way up, just until combined. Be careful not to over-mix.
- Press the batter into the prepared baking dish. The dough will be thick and sticky. This may make it difficult to press it into the baking dish. You can spray your hands with cooking spray or wet them with water to make this easier.
- Bake for 22 to 25 minutes or until the edges are golden brown. Remove from the oven and allow to cool for one hour.
Frosting
- Using a hand mixer or a stand mixer with the whisk attachment, beat the butter. Add in one cup of the powdered sugar, scraping down the bowl as necessary.1/2 cup unsalted butter, 5 cups powdered sugar
- Beat in the milk and lemon extract.1/4 cup milk, 2 teaspoons lemon extract
- Add the powdered sugar in a cup at a time until you get the consistency you are looking for. I used five cups. Beat in the salt.1/8 teaspoon table salt
Frosting the Bars
- As soon as you are done making the frosting, spread it on the cooled bars. An offset spatula works best to create a nice even layer.
- Cut the bars into 24 equal squares.
Notes
I do not recommend replacing the lemon extract with lemon juice because lemon extract brings a stronger lemon flavor without the acidic taste that lemon juice has. Instead, you could replace the lemon extract with two teaspoons of lemon zest and one teaspoon of lemon juice.