Lemon Swig Cookie Bars
Author: Maria
Recipe type: Bar Cookie
Serves: 24
- ½ cup softened butter
- ¼ cup + 2 Tbsp Canola or Vegetable oil
- ½ cup + 2 Tbsp granulated sugar
- ¼ cup + 2 Tbsp powdered sugar
- 1 egg
- 1½ Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1 tsp vanilla
- 2¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- pinch of baking soda, approx. 1/16 of a tsp
- 1-2 tbsp granulated sugar (sprinkle on top of dough before baking)
- FROSTING RECIPE:
- ¼ cup softened butter
- 1½-1¾ cups powdered sugar
- pinch of salt
- 1-2 tbsp fresh lemon juice
- 1-2 tbsp milk or cream
- Preheat oven to 350 degrees.
- Lightly butter or spray with cooking spray a 9x13 pan and set aside.
- Using a mixer, thoroughly cream butter, oil, granulated sugar, and powdered sugar until combined.
- Add egg, lemon juice, lemon zest, and vanilla and mix until well combined.
- Add flour and sprinkle in salt, baking powder, and baking soda. Mix for approx. 1 minute or until completely combined.
- Spread/press cookie mixture evenly into greased 9x13 pan.
- Evenly sprinkle 1-2 tbsp of sugar over the uncooked bars before placing them in the oven.
- Bake at 350 degrees for 14-16 minutes or until edges are just barely turning a light brown. Do not overbake or bars will be dry.
- Let cool completely and frost with Lemon Buttercream Frosting before cutting.
- Frosting Instructions:
- Mix butter, powdered sugar, salt, and lemon juice with a hand mixer or whisk. Mix until well combined.
- Add in the milk or cream until nice and smooth, yet a little thick.
- Frost bars when they are completely cooled.
- I prefer to keep bars in the fridge because I like them cold, but you can leave them at room temperature if desired.
Recipe by Real Life Dinner at https://reallifedinner.com/lemon-swig-cookie-bars/
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