Lemon is one of my favorite summertime treats. I'll eat it as late as fall and as early as February. Seriously, in February spring is just around the corner, so why not? These lemon cookie bars are a great indulgence treat and one that I enjoy. They are a nice alternative to traditional lemon bars.
Summer is in full swing and after a long running week it's nice to relax and enjoy one of these bars. They taste just like a lemon sugar cookie!
I love summer!
- 2 ¼ cup unbleached all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- Zest of 1 large lemon
- ¼ cup butter, softened
- ½ cup nonfat plain greek yogurt
- ¼ cup powdered sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 3 ½ cups powdered sugar
- ½ cup of butter (1 stick), softened
- ¼ cup of milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
- In a bowl, mix together the flour, baking powder and salt. Set aside. In another bowl, mix together the yogurt, powdered sugar, eggs and lemon juice then set aside.
- In a mixing bowl, mix together the sugar and lemon zest for 30 seconds, or until fragrant. Add in the butter, turn mixer to medium and beat until light and fluffy (approximately 2-3 minutes). Turn mixer to low and alternate adding the flour mixture and the yogurt mixture. Stir until combined.
- Turn off mixer and pour cookie dough into the 9x13 inch pan. Press evenly into the pan with the back of a spatula or with wet fingertips.
- Bake at 350 degrees for 14-20 minutes, or until bars are just barely set in the middle. Remove from oven and allow to cool. Frost bars when cool
- In a mixing bowl, stir together the powdered sugar, butter, milk, lemon zest and lemon juice until light and fluffy. Frost the cookies with the frosting.
You can make the frosting thinner over the cookies by cutting the frosting recipe in half.
Cookie Recipe Adapted From Two Peas and Their Pod
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