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
- Use a stand or hand mixer to blend softened butter, brown sugar, and granulated sugar until smooth.
- Add eggs, lemon juice, lemon zest, and almond extract. Beat until the mixture is light and fluffy (approx 3-5 minutes).
- Add flour, baking powder, and salt. Mix until everything is well combined; the dough should be wet and sticky.
- 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.
- Scoop the dough into the pan, press it down evenly, and refrigerate for around 15-20 minutes to firm up.
- Preheat the oven to 350°F while the blondies chill.
- Bake at 350°F for approx 30-35 minutes until the top is golden brown and a toothpick comes out mostly clean.
- Let the blondies cool fully in the pan, then use the parchment paper edges to slide them out.
Lemon Buttercream
- Use a stand mixer with the paddle attachment to blend softened butter and powdered sugar until smooth and creamy.
- Add lemon juice and almond extract. Beat the buttercream on high for 4 minutes until it’s light and fluffy.
- 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.
- 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.
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