Lemon Drop Sugar Cookie Bars

Lemon Drop Sugar Cookie Bars is a brownie recipe built around eggs, vanilla extract and pure lemon extract. Plan on 24 Bars (9X13-inch pan) and about 35 minutes.

• Yield 24 Bars (9X13-inch pan)
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

Bars

• ¾ cup ( 170 g ) butter , softened to room temperature
• ¾ cup ( 159 g ) granulated sugar
• ¼ cup ( 29 g ) powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pure lemon extract
• 1-2 teaspoons fresh lemon zest , from 1 large lemon or so
• 2 ¼ cups ( 320 g ) all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

Lemon Drop Glaze

• 6 ounces ( 170 g ) lemon drop candies , crushed
• ¾ cup ( 86 g ) powdered sugar
• 1-2 tablespoons fresh lemon juice or milk

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs, vanilla, and lemon extract and mix for 1-2 minutes. Stir in the lemon zest, flour, baking soda and salt. Mix until combined.
3. Lightly grease a 9X13-inch baking pan with cooking spray. Press and/or spread the sugar cookie mixture gently into an even layer into the bottom of the pan.
4. Bake for 13-15 minutes. Don't overbake!
5. For the glaze, whisk all the ingredients together (use less lemon juice for a thicker glaze/more for a thinner glaze).
6. Pour the glaze over the slightly warm or cooled bars.

Cool the pan before you lift the squares.