A sugar cookie bar, with the addition of lemon juice, lemon zest, lemon extract and lemon sandwich cookies. This easy cookie bar recipe if full of sweet and tangy lemon flavor!
I used leftover Lemonade Girl Scout cookies in my cookie bars, but any lemon sandwich cookie will work in this recipe!
Lemon Sugar Cookie Bars
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 egg and 1 egg yolk, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/2 teaspoon lemon extract (I used Rodelle)
- 1/2 tablespoon fresh lemon juice
- zest of 1 lemon
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/2 teaspoons cornstarch
- 10 lemon sandwich cookies, broken into pieces
- sprinkles (optional)
Instructions
Preheat oven to 350-degrees. Line an 8x8-inch baking pan with parchment paper or foil, and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer affixed with the paddle attachment, add the butter and sugar admix on medium-high speed until light and creamy. Add the whole egg and one egg yolk. Mix until combined. Scrape down the sides of the bowl as needed. Add the vanilla extract, lemon extract, lemon juice and lemon zest. Mix until incorporated.
Change the mixer to low speed and add the flour, salt, baking soda, baking powder and cornstarch. Mix until the ingredients are just combined. Remove the bowl from the mixer and fold in the lemon cookie pieces.
Press the dough evenly into the prepared pan and add sprinkles on top (optional). Bake in 350-degree oven for 25-minutes or until a toothpick inserted in the middle comes out without raw batter on it.
Allow cookie bars to cool and set in the pan. Once completely cooled and set, cut into squares.
Notes
Store in an airtight container at room temperature. Cookie bars stay fresh for 5-7 days.
PIN ME!! ↓
No Comments