Frosted Lemon Sour Cream Cookie Bars

By srumbel

Skip the endless batches of cookies and just press the dough into a pan for these soft, thick Lemon Sour Cream Cookie Bars! Filled with the bright, citrusy flavor of fresh lemon, these cookie bars are topped with a fluffy lemon buttercream to make them irresistible!
from a-kitchen-addiction.com

Ingredients

• For the Cookie Bars
• 1 1 1 C sugar
• 1/2 1/2 1/2 C butter, softened
• 1 1 1 egg
• 1 1 1 tsp vanilla extract
• 1/2 1/2 1/2 C Kemps sour cream
• 2 2 2 tbsp fresh lemon juice
• 2 2/3 2 2/3 2/3 C all-purpose flour
• 2 2 2 tsp lemon zest
• 1 1 1 tsp baking powder
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp salt
• 1/4 1/4 1/4 tsp nutmeg
• For the Frosting
• 1/2 1/2 1/2 C butter, softened
• 2 1/2 3 2 1/2 3 1/2 - 3 C confectioner's sugar
• 1 1 1 tbsp fresh lemon juice
• 1 1 1 tbsp fresh lemon zest
• 2 1/4 2 1/4 1/4 tsp half & half

Preparation

Step 1

Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray.

In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir in sour cream and lemon juice until well-combined.

In a medium bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and nutmeg.

Slowly beat dry ingredients into wet ingredients. Depending on the strength of your mixer, you may need to finish stirring with a wooden spoon.

Spread dough into the bottom of prepared baking dish.

Bake for 12-15 minutes, or until center is firm and edges just start to pull away from foil. Remove to a wire rack to cool.

While cookie bars are cooling, prepare frosting. Cream together butter and 2½ cups confectioner sugar. Add in lemon juice, lemon zest, half & half, and remaining confectioner's sugar. Beat until light and fluffy. Add more confectioner's sugar as necessary to reach desired consistency.

Serves: 32