Last week on Instagram (@jamiekamber if you aren’t following me!) I asked if you guys enjoy seeing live video of me baking or just the picture-perfect finished product. The votes were overwhelmingly in favor of real time baking! Like 97%. Even though I’m not super comfortable with video (I apparently don’t know how to talk and get super awkward as soon as I start recording), my goal is to create more mini tutorials for y’all. Side note: can I say y’all yet? I’ve lived in the south for almost a year now ;) You’re right, I probably can’t pull it off. Anyways. So far I’ve shared how I decorated dark chocolate baked doughnuts with coffee buttercream, which is saved in my highlights if you missed it! Emmy makes a pretty funny appearance. I would have given you a behind the scenes look at making these lemon sugar cookie bars, too, but honestly there isn’t much to show! They are SO easy. You just mix together the typical sugar cookie ingredients, add lemon extract (I used Watkins) and white chocolate chips, then press the dough into a 9″ x 9″ pan. Bake, cool and frost! A creamy, tangy cream cheese frosting pairs amazingly with lemon! You could even add some lemon extract for an extra punch of flavor! Last, but not least—sprinkles! This fun mix is from Neon Yolk, which you can find on Etsy. Her sprinkle mixes are so modern and festive! I thought this yellow, colorful combination complemented the summery treat perfectly! Enjoy :)
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Lemon Sugar Cookie Bars with Cream Cheese Frostin
The perfect sweet treat for summer! These sugar cookie bars are soft, lemony and topped with delicious cream cheese frosting.
For the cookie layer:
- 3/4 cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/4 tsp. pure lemon extract
- 1/2 tsp. pure vanilla extract
- 2 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup white chocolate chips
For the cream cheese frosting:
- 4 oz. cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla
- pinch of salt
- sprinkles optional
Preheat oven to 350F. Grease 9" x 9" baking pan.
In the bowl of a standing mixer, beat butter and sugar until light and creamy. Add eggs, lemon and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture and mix until combined. Evenly spread into pan. Bake for about 25 minutes, until edges are lightly browned. Let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy. Add powdered sugar, vanilla extract and salt. Mix on low until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. Continue mixing on medium-high for two minutes. Spread on top of cooled cookie bars and add sprinkles.