Friday, 12 April 2013

Lemon Sugar Cookie Bars

A lot of what I write about on this blog has to do with home design, but decor isn't the only reason that I wanted to create this blog. I'm excited to share all kind of things with you, food we cook (ok, food Chris cooks), treats I bake, art projects that I take on, fashion ideas, etc etc. You get the point.

Last weekend I posted some photos of our kitchen; it feels good to have the room painted, but not only that, a cozy, clean kitchen means that we can finally get back to doing the things we love: cooking and baking. When it came to designing and planning the room, I tried my best to create a space that was beautiful but also super functional. (The kitchen is truly Chris' domain and he needs a space that will really work). Luckily, in the kitchen, beauty and functionality go hand in hand. So many useful baking and cooking items are also very pretty. Our cupboard is overflowing with pie plates, cookie cutters, cake tins, sugars, and spices. I think that it looks lovely, and it definitely makes it easy to get to baking! Heck, it makes it baking irresistible!

So I tried out a new recipe for Lemon Sugar Cookie Bars. I love sugar cookies (some might even say they are a bit of a specialty of mine). This recipe ticked all the boxes: sugary cookie goodness, light lemony flavour, easy to make!

The recipe comes from a great blog called, 'Completely Delicious' . Her recipes are always fab, and the things that she bakes are beautifully photographed.

I will post her recipe below, or you can check it out yourself - just click here.

The cookie bars turned out beautifully! The lemon buttercream frosting was heavenly, and the bars themselves were soft, crumbly and just so yummy. 

Lemon Sugar Cookie Bars

  • 1 cup (226 grams) butter, at room temperature
  • 2 cups (300 grams) sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups (620 grams) all-purpose flour
  • 1 teaspoon (4 grams) salt
  • 1/2 teaspoon (1 gram) baking soda
  • Zest of 1 lemon
  1. Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.
  2. In a medium bowl, combine the flour, salt, baking soda, and zest and set aside. In the bowl of an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.
  3. Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely. Frost with lemon buttercream frosting.

Lemon Buttercream Frosting


  • 1 cup (226 grams) unsalted butter, at room temperature
  • 4 cups (440 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • Pinch of salt


  1. In the bowl of an electric mixer, cream together the butter, powdered sugar, vanilla and salt and mix until combined. Add the lemon juice 1 tablespoon at a time until desired consistency is reached. Beat on medium high speed for a few minutes until smooth.
  2. Spread onto cooled cookies. Slice into bars and serve.