Lemon Sugar Cookie Bars

These lemon sugar cookie bars, also known as lemon blondies, boast soft and chewy centers infused with a burst of lemon flavor in every bite! Finished with a layer of zesty lemon buttercream and a sprinkle of toasted almonds, they make for a delightful, simple cookie bar suitable for any occasion!

Why you’ll adore these lemon blondies:

• Super Easy to Make and Decorate: These lemon blondies are a breeze to whip up and decorate, making them a hassle-free treat for any occasion.
• Delicious with or Without the Lemon Buttercream: Whether you prefer them with a zesty lemon buttercream or on their own, these blondies are delicious either way, offering flexibility in how you enjoy them.
• Light and Lemony with Soft, Chewy Centers: The blondies deliver a delightful combination of light and lemony flavors, coupled with soft and chewy centers that make each bite a treat.

Ingredient Notes:

• Lemon Juice & Zest: For the best flavor, fresh lemons are recommended, but bottled lemon juice can be a substitute if needed.
• Almond Extract: While optional, almond extract enhances the overall flavor, complementing the lemony goodness.
• Toasted Almonds: A final touch of sliced toasted almonds is optional but adds a delightful garnish to the frosted lemon blondies.

Recipe FAQ’s:

• How Many Days Do These Lemon Blondies Last? Store frosted blondies in an airtight container in the fridge, and they will stay fresh for up to 5 days.
• How Can You Get Perfect Clean Edges When Cutting Blondies? Achieve clean slices by running a super sharp knife under hot water until warm, then wipe it dry. Cut a single slice, and repeat the process. While it might be a bit meticulous to clean the knife before each cut, this method ensures perfect slices every time.

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Lemon Sugar Cookie Bars

These lemon sugar cookie bars, also known as lemon blondies, boast soft and chewy centers infused with a burst of lemon flavor in every bite! Finished with a layer of zesty lemon buttercream and a sprinkle of toasted almonds, they make for a delightful, simple cookie bar suitable for any occasion!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 bars

Ingredients

Sugar Cookie Bars

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 tbsp lemon zest
• 2 large eggs, room temperature
• 1 tsp lemon juice
• ½ tsp almond extract, optional
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp kosher salt

Lemon Buttercream

• ½ cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2 tsp lemon juice
• ½ tsp almond extract, optional
• toasted sliced almonds, optional

Instructions

Sugar Cookie Bars

1. Use a stand or hand mixer to blend softened butter, brown sugar, and granulated sugar until smooth.
2. Add eggs, lemon juice, lemon zest, and almond extract. Beat until the mixture is light and fluffy (approx 3-5 minutes).
3. Add flour, baking powder, and salt. Mix until everything is well combined; the dough should be wet and sticky.
4. Cut a parchment paper sling slightly smaller than the cake pan’s width. Spray the pan with a vegetable oil-based spray, place the sling inside, and secure it with metal binder clips.
5. Scoop the dough into the pan, press it down evenly, and refrigerate for around 15-20 minutes to firm up.
6. Preheat the oven to 350°F while the blondies chill.
7. Bake at 350°F for approx 30-35 minutes until the top is golden brown and a toothpick comes out mostly clean.
8. Let the blondies cool fully in the pan, then use the parchment paper edges to slide them out.

Lemon Buttercream

1. Use a stand mixer with the paddle attachment to blend softened butter and powdered sugar until smooth and creamy.
2. Add lemon juice and almond extract. Beat the buttercream on high for 4 minutes until it’s light and fluffy.
3. Once the lemon blondies have cooled completely, place dollops of the lemon frosting on top. Gently smooth it out evenly and create swirls with the back of a spoon.
4. If you like, sprinkle toasted sliced almonds on the lemon sugar cookie bars!

Notes

• It’s better to slightly undercook the blondies than to overcook them. Blondies can dry out quickly, so it’s safer to be cautious when baking.
• Bake them until a toothpick inserted in the center comes out mostly clean but still a bit gooey. If you’re uncertain, take them out, as they’ll firm up more as they cool. Note: If the pan is larger, the blondies will take less time to cook.