¾cup(1 1/2 sticks or 170 g) unsalted butter, room temperature
½cup(4 oz. or 113 g) block-style cream cheese, room temperature
1 ½cups(300 g) granulated sugar
1Tablespoonfreshly grated lemon zest
1large egg, room temperature
1teaspoonvanilla extract
2Tablespoonsfreshly squeezed lemon juice
Frosting
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups(300 g) confectioners’ sugar, sifted
2Tablespoonsfresh lemon juice
1-2Tablespoonsmilk, optional
Instructions
Cookie Bars
Preheat oven to 350° F. Grease a 9×13-inch baking pan or line with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium speed until smooth, about 1 minute. Add the sugar and lemon zest. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla extract and lemon juice, then mix to combine, about 1 minute. Scrape down the sides and bottom of the bowl as necessary.
Reduce the mixer speed to low and slowly add the flour mixture. Mix just until combined (avoid over-mixing).
Transfer dough to prepared baking pan and use a spatula or your hands to spread the dough evenly (the dough will be thick). Bake 20 to 25 minutes, or until light golden brown on the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool completely before frosting (about an hour).
Frosting
In the bowl of a stand mixer (or using a hand mixer), beat the butter on medium-high speed until fluffy, about 4 minutes.
With the mixer on low speed, gradually add in the powdered sugar until completely incorporated. Add the lemon juice. Mix until combined. If frosting appears to thick to spread, add milk 1 teaspoon at a time.
Using an offset spatula, spread the frosting on top of the cooled bars/ Cut bars into 4 rows down and 6 rows across to create 24 bars. Enjoy!
Notes
Cream cheese frosting: Use 3/4 cup block-style cream cheese and 1/4 cup butter. Beat until creamy, then add remaining frosting ingredients.Store in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.Freeze for up to 3 months. Wrap in plastic wrap and place in an airtight container to prevent freezer burn.