Zesty Lemon-Lime Frosted Sugar Cookie Bars
Delightful and refreshing cookie bars with a zesty lemon-lime flavor, topped with a creamy citrus frosting.
Ingredients
For the cookie bars
- 1 Zest from 1 lemon Fresh zest enhances flavor
- 1 Zest from 1 lime Fresh zest enhances flavor
- 113 g Unsalted butter, melted Use for cookie dough
- 57 g Cream cheese, cut into small cubes Should be cold
- 200 g White granulated sugar
- 1 large Egg, kept cold
- ½ tsp Fine salt
- ¼ tsp Baking powder
- 190 g All-purpose flour
For the frosting
- 56 g Unsalted butter, softened
- 150 g Powdered sugar
- 1-2 tsp Lemon juice Adjust for desired flavor
- 1-2 tsp Lime juice Adjust for desired flavor
- 1 small pinch Salt Enhances sweetness
- Optional Extra lemon/lime zest for topping For garnish
- Optional Sprinkles for decoration For a festive touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan, lining it with parchment paper.
- In a mixing bowl, combine citrus zests with melted butter, cream cheese, and sugar. Whisk until thick, smooth, and shiny.
- Add the cold egg and fine salt, mixing until fully blended. Stir in baking powder, then gently fold in flour until just combined, keeping the dough soft and slightly sticky.
- Press the dough evenly into the prepared pan using greased hands or a spatula.
Baking
- Bake for about 22-26 minutes until edges are lightly golden and the surface appears set. Let cool in the pan for 15 minutes before lifting it out to cool completely on a wire rack.
Frosting
- Beat softened butter in a mixing bowl until creamy. Gradually add powdered sugar, lemon juice, lime juice, and salt. Mix slowly, then increase speed until light and fluffy, adjusting juice for spreadability.
- Once the cookie bars are completely cooled, spread the frosting on top and add optional zest or sprinkles before slicing.
Notes
These cookie bars are best served fresh at room temperature. Store in an airtight container for up to 4 days. For longer storage, freeze individually wrapped pieces.